Recipe courtesy of Katie Chin

Stir-Fried Beef with Tomato and Basil

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  • Level: Intermediate
  • Total: 53 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 8 min
  • Yield: 2 servings
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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

  1. 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.
  2. 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.
  3. 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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