Wok the Talk
Garlic and Tomato Beef Stir-Fry with Scallions and Soy
25 minutes
Serves 4
DinnerChineseDairy-freeNut-free
Herb's take
Inspired by classic Chinese tomato beef, this stir-fry walks the line between tangy, savory, and umami-packed, all in under 30 minutes. Get ready to master the magic of high-heat wok cooking and how tomatoes transform a sauce.
Equipment needed
- Wok
Ingredients
Yield
4
Instructions
- 01In a small bowl, stir together soy sauce, oyster sauce, sugar, cornstarch, water, and white pepper until smooth. Set aside.
- 02Heat a wok or large nonstick skillet over high heat until just beginning to smoke. Add the vegetable oil and swirl to coat.
- 03Add the ground beef, breaking it apart with a spatula. Stir-fry until beef is well browned and cooked through, about 4 minutes.
- 04Push beef to the sides of the wok. Add the minced garlic and the white parts of the scallions to the center. Stir-fry for 30 seconds until fragrant.
- 05Add the tomato chunks and toss everything together. Stir-fry until the tomatoes just start to soften and release juice, about 1-2 minutes.
- 06Give the prepared sauce a quick stir, then pour it around the edge of the pan. Stir everything together and cook until the sauce thickens and the tomatoes are tender but still hold their shape, another 1-2 minutes.
- 07Remove from heat. Taste and adjust with salt or more soy sauce if needed.
- 08Serve hot over steamed white rice and garnish with sliced scallion greens.
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