Easy Beef & Tomato Stir-fry

This Chinese-style fillet steak is bathed in a thick sweet, sour and juicy tomato sauce.

Preparation Time
15 minutes

Cooking Time
15 - 20minutes

Ingredients (serves 4)
300g beef fillet steak, thinly sliced across the grain
1 tbs cornflour
2 tbs sweet sherry
1 tbs soy sauce
5 ripe tomatoes
1 tbs peanut oil
250ml (1 cup) water
100g (1/2 cup) caster sugar
125ml (1/2 cup) tomato sauce
125ml (1/2 cup) white vinegar
1 tsp finely grated fresh ginger
Steamed rice, to serve
Shallot curls (see tip), to serve

Method
Place the beef and cornflour in a large bowl. Toss to coat. Add the sherry and soy sauce. Season with pepper. Stir until well combined. Cover. Place in the fridge for 30 minutes to marinate.
Meanwhile, use a sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until the skin loosens. Use a slotted spoon to transfer to a bowl of iced water. Set aside for 1 minute. Peel and discard the skin. Coarsely chop.
Heat the oil in a wok over high heat until just smoking. Add the beef mixture and stir-fry for 2 minutes or until golden. Transfer to a plate.
Drain the oil from the wok. Add tomato, water, sugar, tomato sauce, vinegar and ginger. Stir until well combined. Bring to the boil. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Add the beef mixture. Cook for 1-2 minutes or until heated through.
Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
ENJOY
Chef Nathan