Recipe courtesy of Katie Chin
Stir-Fried Beef with Tomato and Basil
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 432
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 97
- Sodium
- 634
- Total: 53 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 8 min
Ingredients
10 ounces flank steak
4 teaspoons cornstarch, divided
5 teaspoons vegetable oil, divided
1/4 teaspoon salt
Dash white pepper
1 small white onion
2 medium tomatoes
12 leaves fresh basil
1 teaspoon minced garlic
2 tablespoons hoisin sauce
Directions
- Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
- Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
- Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.