Sear Factor
Ground Beef and Tomato Stir-Fry with Garlic, Chili, and Soy over Steamed Rice
30 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
This Chinese-inspired stir-fry is all about high heat, quick cooking, and the magical combination of juicy ground beef, aromatic garlic, and bright tomatoes. You’ll learn how to build flavor in layers and why a hot pan is your best friend for weeknight umami.
Equipment needed
- Wok or large nonstick skillet
Ingredients
Yield
4
Instructions
- 01Combine the rice and 3 cups water in a saucepan. Bring to a boil, then cover and reduce to a simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
- 02While the rice cooks, heat vegetable oil in a large skillet or wok over high heat until shimmering.
- 03Add ground beef and cook, breaking it up with a spatula, until browned and just cooked through, about 4 minutes. Transfer to a plate, leaving the drippings in the pan.
- 04Lower heat to medium-high. Add minced garlic, ginger, and the white parts of the scallions. Stir-fry until fragrant, about 1 minute.
- 05Add the quartered cherry tomatoes and stir-fry for 2 minutes, just until they start to soften but aren’t mushy.
- 06Return the beef to the pan. Add soy sauce, chili paste, and brown sugar. Stir everything to coat and cook for 2 minutes until hot.
- 07In a small bowl, mix cornstarch and 1 tablespoon cold water to make a slurry. Pour into the pan and stir well until the sauce thickens, about 30 seconds.
- 08Turn off the heat, stir in rice vinegar, and adjust seasoning with salt and pepper if needed.
- 09Serve the stir-fry over steamed rice, topped with the green parts of the scallions.
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