This Chinese-style fillet steak is bathed in a thick sweet, sour and juicy tomato sauce.
Ingredients
- 300g beef fillet steak, thinly sliced across the grain
- 1 tablespoon cornflour
- 2 tablespoons sweet sherry
- 1 tablespoon soy sauce
- 5 ripe tomatoes
- 1 tablespoon 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 teaspoon finely grated fresh ginger
- Steamed white rice, to serve
- Shallot curls (see tip), to serve
Method
- Step 1Place 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.
- Step 2Meanwhile, 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.
- Step 3Heat 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.
- Step 4Drain 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.
- Step 5Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
- High carb
- Low kilojoule
- Lower gi
Nutrition
1622 kj
Energy
14g
Fat Total
5g
Saturated Fat
3g
Fibre
19g
Protein
44mg
Cholesterol
708.48mg
Sodium
39g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
To make shallot curls, trim ends and thinly slice diagonally. Place in a bowl of iced water in fridge for 30 minutes, then drain.
- Author: Reader recipe
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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