This tasty dish evolved after receiving numerous requests in my California restaurant. Tip: Be certain that the tomatoes are very firm otherwise the dish becomes too juicy.
1 pound beef loin top sirloin steak
1 pound fresh ripe but firm Roman tomatoes (about 5 or 6)
4 oz yellow onion (about half medium size)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
¼ teaspoon salt
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
Trim any extra fat from the steaks. Cut the steak into 1 ½ inch wide pieces. Slice beef pieces against the grain into ¼ inch thick pieces. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter in half, crosswise (each tomato cuts into 8 chunks). Cut onion into 1 inch chunks. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Add tomatoes, stir and mix well for a few seconds. Add 1 teaspoon sesame oil and ¼ teaspoon salt. Cook and stir for another two minutes until the tomatoes are slightly cooked and beef is tender. Serve hot.
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes