"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BEEF TOMATO CHOW YUK Recipe

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This recipe for BEEF TOMATO CHOW YUK, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ted E. Downs
Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. flank steak (or any tender cut of beef, sliced thinly)

1 clove garlic (minced)
1" piece of ginger (minced)
4 tomatoes (cut into wedges)
2 green peppers (cut in wedges)
1 onion (cut in chunks)
1/2 c. catsup
1/2 c. liquid (water or soup stock)
2 Tbsp. sugar
2 Tbsp. cornstarch for meat
Soy sauce or salt to taste
2 Tbsp. dry sherry
Cornstarch for thickening

Directions:
Directions:
Place sliced beef in medium size bowl. Add garlic, ginger, soy sauce and cornstarch. Mix well and marinate 10-15 minutes. Stir fry meat in hot wok and cook until doneness desired. Remove from pan. Add more oil if needed, add onions, green peppers and toss for about 2 minutes. Add catsup, liquid, sugar and salt. Thicken gravy. Put meat back in. Add tomatoes and gently heat through. Do no overcook tomatoes. Serve over boiled rice.

Personal Notes:
Personal Notes:
This was a recipe that Mom (Linda) and I contributed to my grade school cookbook (Jennings Lodge) when I was in the 5th grade. It was one of the first dishes I learned to cook.

 

 

 

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