Ingredients
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2 tablespoons soy sauce
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2 tablespoons chinese rice wine or 2 tablespoons dry sherry
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2 teaspoons cornstarch
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1/2 teaspoon baking powder
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1/4 cup low sodium chicken broth
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1/4 cup ketchup
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2 tablespoons hoisin sauce
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1 tablespoon soy sauce
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1 tablespoon Worcestershire sauce
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2 teaspoons sesame oil
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1 teaspoon chili-garlic sauce
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2 tablespoons cooking oil
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1 teaspoon garlic, minced
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1 small onion, cut into 1/2-inch squares
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2 green onions, cut into 1-inch pieces
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3 small tomatoes, peeled and cut into 1-inch cubes
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2 1/2 teaspoons cornstarch, dissolved in
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2 tablespoons water
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3/4 lb flank steak, thinly sliced across the grain
Instructions
- Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
- Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
- Separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.