Ingredients Jump to Instructions ↓

  1. 6 Tomatoes - whole

  2. 1 cup 62g / 2 1/5oz Beef - sliced

  3. 1/2 cup 31g / 1.1oz Green onions - shredded

  4. 1/2 cup 31g / 1.1oz Onions; cooking - chunks

  5. 1 cup 237ml Warm water

  6. 1/4 cup 59ml Tomato ketchup

  7. 1 Salt and pepper

  8. 1 tablespoon 15ml Ginger root - fresh, minced

  9. 1 tablespoon 15ml Garlic - fresh minced

  10. 2 tablespoons 30ml Corn starch - (or), tapioca starch

  11. 2 tablespoons 30ml Sugar - white

  12. 2 tablespoons 30ml Green onions - diced Vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preparing Tomatoes: Remove skins off tomatoes by placing tomatoes in hot boiling water. Leave for 2 to 3 minutes, peel off tomato skins, cut tomatoes in 6 wedges and place in bowl. Heat wok, add 2 tablespoons vegetable oil, add 1/2 of the ginger and garlic, add raw beef and cook it to 50 percent done (optimist) or 50 percent raw (pessimist). Remove beef from wok. Add 2 more tablespoons of vegetable oil to wok, add remaining garlic and ginger, add onions, cook 1 minute and add tomatoes. Stir fry until tomatoes are warm, add water, salt, sugar and ketchup. Season sauce to your taste. Bring to a boil and thicken sauce with corn starch. Add back the cooked beef and shredded green onions. Mix well and remove from wok. Serve over steamed rice, chow mein, or fried rice. Garnish with green onions


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