Stir-Fried Beef with Tomato and Basil

Total Time:
53 min
Prep:
15 min
Inactive:
30 min
Cook:
8 min

Yield:
2 servings
Level:
Intermediate

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.


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