Stir-Crazy About Tomatoes
Ground Beef, Garlic, and Tomato Stir-Fry Served with Steamed Rice
25 minutes
Serves 4
DinnerChineseDairy-freeNut-free
Herb's take
This dish borrows the high-heat drama of Chinese stir-fry and applies it to the humble trio of ground beef, garlic, and tomatoes. You'll unlock the secret to perfectly saucy, beefy tomatoes that are anything but boring.
Equipment needed
- Wok or large high-sided skillet
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs mostly clear, then combine the rice and 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
- 02While the rice cooks, mix the soy sauce, oyster sauce, and sugar in a small bowl. In a separate cup, dissolve the cornstarch in the cold water.
- 03Heat a large wok or high-sided skillet over high heat until just shy of smoking, then add the vegetable oil.
- 04Add the minced garlic and stir-fry for 30 seconds until fragrant, but not brown.
- 05Add the ground beef and break it up with a spatula. Stir-fry until just cooked through and no longer pink, about 3 to 4 minutes.
- 06Toss in the chopped tomatoes and stir-fry for 2 to 3 minutes, until they start to soften and release juices.
- 07Pour in the soy sauce mixture and continue to cook for 1 minute, letting the flavors mingle.
- 08Stir the cornstarch slurry to recombine and add it to the pan. Cook, stirring constantly, until the sauce thickens and coats the beef and tomatoes, about 1 minute.
- 09Remove from heat. Taste and season with salt and pepper as needed. Serve the stir-fry over steamed rice and garnish with sliced scallions.
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