Description
A quick stir fry recipe with beef and tomatoes. Enjoy with rice or noodles for a complete meal.
Ingredients
Units
Scale
- 1 lb skirt or flank steak (cut into thin strips perpendicular to the grain)
- 4 tablespoons fish sauce
- 2 teaspoons oyster sauce
- 2 tablespoons granulated sugar
- 2 tablespoons rice wine (optional)
- 2 tablespoons water
- 1 tablespoon corn starch
- 2 tablespoons vegetable oil
- 2 cloves garlic (peel and mince)
- 3 large tomatoes (cut into wedges)
- 4-5 large mushrooms (any kind, remove stems then slice)
- 2 small bell peppers (de-seed and slice into thick strips)
- 2 green onions (remove root ends and cut into 1-inch segments)
Instructions
- Prepare the Sauce: Combine fish sauce, oyster sauce, sugar, rice wine (optional), water and corn starch together in a small bowl. Whisk until corn starch is completely dissolved then set aside.
- Cook the Beef: In a large wok, add vegetable oil and heat on high. Add beef in a single layer and pan fry until you get a nice caramelization on the outside.
- Add Aromatics and Vegetables: Add garlic and sauté until fragrant (a few seconds) then add tomatoes, mushrooms, and bell peppers. Toss and cook for about 2 minutes.
- Add the Sauce: Rewhisk sauce mixture to make sure corn starch didn’t settle to the bottom then immediately add to the wok. Toss the beef and the vegetables evenly in the sauce.
- Finish and Serve: Turn off the heat once the sauce starts to thicken. Garnish with green onions and enjoy with steamed rice.
- Prep Time: 15
- Cook Time: 10
- Category: main dish
- Method: Fry
- Cuisine: Vietnamese