Island-Style Beef Tomato

Beef Tomato is one of my favorite dinner dishes. When I was a kid, I could have done without it, perhaps because of the tomatoes, green peppers and celery I always found in it. Y’know me, typical kid that finally grew up to appreciate good food.

I’ve found delicious beef tomato in just a few Chinese restaurants, most notably the Joy Luck Bistro in Cupertino, California. The Joy Luck beef tomato is the best I’ve ever tasted … everywhere else was either “just okay” or didn’t measure up.

I’m happy to say this recipe comes pretty close to the Joy Luck Bistro offering.

Ingredients

• BEEF SIRLOIN, 1 pound, thinly sliced
• ONION, 1 medium, 1-inch pieces
• GREEN BELL PEPPER, 1 seeded, 1-inch pieces
• CELERY, 2 stalks, peeled, 1-inch pieces
• TOMATOES, 2 large, wedged
• GREEN ONIONS, 3 stalks, 1½-inch pieces

Marinade

• GARLIC, 1 clove, minced
• GINGER, 1 teaspoon, grated
• ALOHA SHOYU, 3 tablespoons
• SHERRY, 1 tablespoon
• CORNSTARCH, 1 tablespoon
• SUGAR, 1 teaspoon
• SALT, ½ teaspoon
• WHITE PEPPER, pinch

Sauce

• CHICKEN BROTH, ¼ cup
• CORNSTARCH, 1 tablespoon
• KETCHUP, 1-2 tablespoons
• WORCESTERSHIRE SAUCE, 1 teaspoon 
• BROWN SUGAR, 1 teaspoon

Directions

1. In a mixing bowl; combine marinade ingredients. Marinate beef 10-15 minutes.
2. In a small mixing bowl; combine sauce ingredients. Taste for seasoning, adding more ketchup as desired. Reserve.
3. Heat a tablespoon of oil in a large skillet. Brown the beef, and remove from the pan.
4. Add more oil to the pan, and sauté the vegetables until "crispy tender."
5. Add beef and tomatoes, and cook 2 minutes.
6. Add green onion and sauce mixture, then bring to a boil, stirring until slightly thickened. Remove from heat and serve immediately over hot steamed rice. Serves 4.