Beef Tomato Chow Yuk Recipe
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Description: Indulge in the delightful flavors of this Beef Tomato Chow Yuk recipe, a savory Asian-inspired dish that tantalizes the taste buds with tender beef, vibrant vegetables, and a rich sauce infused with garlic, soy, and tomatoes. Perfect for lunch or as a satisfying snack, this dish is not only delicious but also low in cholesterol and packed with wholesome ingredients, making it a healthy choice for any occasion.
Ingredients:
- 1/2 pound beef steak, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 egg white
- 1 green pepper, sliced
- 1 stalk celery, sliced
- 1 onion, diced
- 1 cup water
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1/2 tablespoon cornstarch
- 1/4 cup water
- 3 tomatoes, diced
- 2 tablespoons vegetable oil
- Steamed rice, for serving
Instructions:
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Begin by preparing the beef. Slice the beef into very thin slices, which is easier to do when the meat is partially frozen.
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In a bowl, combine the minced garlic, cornstarch, soy sauce, and egg white to create a marinade. Add the thinly sliced beef to the marinade, stirring to coat evenly. Allow the beef to marinate for about 5 minutes.
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Heat vegetable oil in a preheated skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef slices and stir-fry until the redness is no longer visible. This should take approximately 3-4 minutes. Once cooked, remove the beef from the skillet and set aside.
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In the same skillet, add the sliced green pepper, celery, and diced onions. Stir-fry the vegetables for about 2 minutes until they begin to soften.
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Pour in the water and cover the skillet. Allow the vegetables to cook over medium heat for an additional 3 minutes, ensuring they are tender yet still crisp.
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Uncover the skillet and add the ketchup and sugar to the vegetables. Stir well to combine, then cover and cook for another 2 minutes.
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Meanwhile, prepare a slurry by mixing 1/2 tablespoon of cornstarch with 1/4 cup of water. Stir until the cornstarch is fully dissolved.
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Add the prepared slurry to the skillet, stirring constantly until the sauce thickens and becomes clear. This should take about 1-2 minutes.
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Return the cooked beef to the skillet and mix it with the vegetable and sauce mixture. Allow everything to cook together for an additional minute or until heated through.
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Finally, add the diced tomatoes to the skillet, stirring gently to combine. Cover and cook for just a minute or until the tomatoes are heated through.
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Serve the Beef Tomato Chow Yuk hot, alongside steamed rice for a complete and satisfying meal.
Nutritional Information (per serving):
- Calories: 222.5
- Fat Content: 8.5g
- Saturated Fat Content: 2.5g
- Cholesterol Content: 23.2mg
- Sodium Content: 319.4mg
- Carbohydrate Content: 22.9g
- Fiber Content: 2.4g
- Sugar Content: 17.3g
- Protein Content: 14.9g
Recipe Notes:
- To enhance the flavor of the dish, consider adding a splash of rice vinegar or a dash of sesame oil to the sauce mixture.
- Customize the recipe by incorporating your favorite vegetables such as carrots, broccoli, or snap peas.
- For a spicy kick, add some sliced chili peppers or a drizzle of sriracha sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving.
