Instructions

01
In a small bowl, whisk the cornstarch and water together to make a slurry. Set aside.
Herb says
This little suspension is the stir-fry’s secret to glossy, clingy sauce.
02
Heat a wok or large skillet over high heat until just smoking. Add 2 tablespoons of the vegetable oil and swirl to coat.
03
Add the ground beef and cook, breaking it up with a spatula, until well browned and just cooked through, 4 to 5 minutes. Transfer the beef to a plate and drain excess fat if needed.
04
Add the remaining 1 tablespoon oil to the pan, then add the garlic and stir-fry for 30 seconds until fragrant.
Herb says
Garlic goes in after the beef so it doesn’t burn and turn bitter. Timing is everything.
05
Toss in the tomato wedges and stir-fry for 1 to 2 minutes until they start to soften but still hold their shape.
06
Return the beef to the pan along with soy sauce, Shaoxing wine, sugar, and red pepper flakes. Stir everything together and cook for 1 minute.
07
Pour in the cornstarch slurry and toss until the sauce bubbles and thickens to a glossy sheen, about 1 minute.
Herb says
Adding the slurry at the end prevents the sauce from getting gluey or lumpy. Science in action.
08
Remove from heat. Taste and season with salt and black pepper if desired.
09
Serve the stir-fry hot over steamed jasmine rice and garnish with sliced scallions.

HERB