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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BEEF TOMATO CHOW YUK Recipe

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This recipe for BEEF TOMATO CHOW YUK is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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