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Spicy Beef with Tomato and Basil

From the book Martin Yan’s Asian Favorites by Martin Yan

Serves

Introduction

What’s simpler than tender flank steak, stir-fried with tomato wedges and red chiles, and served over a bed of Chinese broccoli? In my book, simplicity in the cooking is simply good cooking.

Ingredients

	2	Tbsp. vegetable oil
	½	cup sliced onion
	2	tsp. minced garlic
	2	small dried red chiles, seeded
	¾	lb. beef flank steak, thinly sliced across the grain
	½	cup Thai or sweet basil leaves
	2	tomatoes, cut into wedges
	1	tsp. cornstarch dissolved in 2 teaspoons water
	8	oz. Chinese broccoli, trimmed, blanched, and cut into 2-inch sections

Sauce

	2	Tbsp. soy sauce
	1	Tbsp. rice vinegar
	1	Tbsp. sugar
	2	tsp. sesame oil

Steps

To make sauce, in a bowl combine soy sauce, rice vinegar, sugar, and sesame oil.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion, garlic, and chiles; stir-fry until fragrant, about 30 seconds. Add beef and stir-fry until barely pink, 1½ to 2 minutes.
Add basil, tomatoes, and sauce; mix well.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Transfer to a platter; arrange broccoli around the beef and serve.

Notes

Editor’s note: Steam some rice while you’re blanching the broccoli and making the stir-fry, and you’ve got a full meal ready to go.

This content is from the book Martin Yan’s Asian Favorites by Martin Yan.

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