a great dinner entrée - recipe serves 4
This is another one of my mom's recipes, and she probably got it from my grandma. Everyone who tries it loves it, especially with rice because it absorbs the flavourful sauce. If you end up with extra no worries - it's even tastier the next day.
What you need:
- 1 onion sliced thinly
- 1 tbsp diced fresh ginger
- 2 green onions, sliced lengthwise on a sharp angle
- 500 g flank steak, sliced thinly against the grain
- 1 tomato, cut into wedges
- 3 tbsp cornstarch
- 2 tbsp soy sauce
- 5 dashes Worcestershire
- 1 tbsp canola oil
- 3/4 cup cold water
- 1 tsp red pepper flakes (optional)
- 2 tbsp Bull Head Barbecue Sauce (made in Taiwan, found in Asian food stores) - if you can't find this, no worries - it will still be good with the ginger and soy)
What to do:
- In a bowl, use your fingers to gingerly mix sliced steak with 1 tbsp soy, Worcestershire and 1 tbsp cornstarch. Set aside.
- Heat oil in a large sautée pan on medium. Add ginger and onion, stir occasionally until onions soften and are slightly translucent.
- Add the BBQ sauce and stir, coating the onions. Add the tomato wedges and the beef - try to spread the beef so that it creates one layer in the pan, then after 2-3 minutes turn them over.
- In a small bowl, add remaining cornstarch to about 3/4 cup cold water. Mix well.
- Add remaining soy sauce and red pepper flakes to pan. Once the tomato wedges look shrunken and juices are flowing, stir and slowly add the cornstarch with water. Let it simmer on medium-low heat for about 2 minutes, or until beef is tender and just cooked through.
- Turn heat off - add sliced green onions and stir. Transfer to serving plate. Serve on top of rice - enjoy!
ginger soy beef, garlic sautéed spinach & brown rice