Tomato & Beef Stir-Fry (Xi Hong Shi Chao Niu Rou)

The story

In northern China, tomato-beef is what tomato-egg becomes when guests come over: the same sweet collapsed tomatoes, now with velveted beef slices to make it a proper main. Over rice, the sauce is the entire point.

Ingredients (6 + pantry staples)

• Beef (flank or sirloin), sliced thin — 10 oz / 300 g
• Ripe tomatoes — 3, wedged
• Soy sauce — 1.5 tbsp
• Cornstarch — 1 tsp
• Scallions — 1, sliced
• Garlic — 2 cloves, sliced

Pantry staples used (don't count toward the 6): sugar (1 tsp), salt, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Toss beef with 1 tsp soy and the cornstarch; rest 10 minutes.
2. Sear beef in hot oil 1–2 minutes; remove.
3. Garlic and tomatoes with sugar and salt; fry 4 minutes until saucy.
4. Beef back for 1 minute. Scallions, rice, done.

Swaps

Pork slices or lamb work. Add wedged onion with the tomatoes for a sweeter, heartier version.