Instructions

01
Combine the jasmine rice and 2 1/4 cups water in a saucepan. Bring to a boil, cover, reduce to low and simmer for 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff before serving.
02
In a small bowl, mix soy sauce, oyster sauce, brown sugar, and rice vinegar. Set aside.
03
In another small bowl, stir together cornstarch and 2 tablespoons water to make a slurry. Set aside.
04
Heat a large wok or skillet over medium-high heat. Add vegetable oil.
05
Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
Herb says
This is called blooming, heating fat-soluble flavors in oil first so their volatile compounds infuse the whole dish.
06
Add the ground beef, breaking it up with a spatula. Cook for 4-5 minutes until browned and cooked through.
07
Drain excess fat if needed. Push the beef to the edges of the pan.
08
Add the diced tomatoes to the center and stir-fry for 2-3 minutes until they soften and release juices.
Herb says
Quick-cooking tomatoes preserves their brightness, so don’t overdo it.
09
Pour in the soy sauce mixture and toss everything together. Cook 1 minute.
10
Give the cornstarch slurry a quick stir and add it to the pan. Stir constantly until the sauce thickens and clings to the beef, about 1 minute.
11
Taste and season with salt and black pepper as needed.
12
Serve the spicy garlic tomato beef over mounds of steamed jasmine rice, topped with sliced scallions.

HERB