This is one of my favorite dishes that hits close to home. Sam and I use chicken to make this more often but for this recipe, I decided to use beef. This is a simple and tasty home-cooked meal, regardless of your choice of meat. I’m excited to make this for our family in California and Minnesota when we visit this May and August, respectively! This dish is also a must for tomato lovers!
I used one pound of beef for this recipe. Slice it into thin strips and marinate it with salt, granulated chicken flavor soup base mix and oyster sauce. I know what you’re thinking – granulated chicken flavor soup base mix? This dish is not a soup nor am I using chicken, but I like to add this in because it not only helps to enhance the flavor of the beef but the dish overall.
After you marinate the beef, transfer it into a Ziploc bag and use a meat tenderizer hammer to soften it.
I really love ginger and I feel that it goes well with a lot of Asian dishes. It’s one of the key ingredients for this recipe that makes this dish so good!
I didn’t take a photo of the lemongrass but you’ll only need 2-3 inches of the bulb. The lemongrass in this recipe is meant to add flavor and aroma (don’t eat it). If it’s frozen, just thaw it in hot water. As a tip, use the back of a knife to lightly pound the lemongrass. It’ll help release the juice during the cooking process.
I prefer the liquid in my stir-fry to be thicker. My mom taught me how to do this and I’ve been doing this ever since. Mix some corn starch, oyster sauce and water together, and pour it into your stir-fry later when the dish is almost cooked.
This step is optional. Adding in some fried garlic gives the stir-fry a more garlicky. Vampires got nothing on me; I’m a garlic lover! 😛 Garlic is everything… drools.
I love everything about this dish. The best part about it is eating it with some Jasmine rice. Mmm… Enjoy this recipe!
- 1 lb of beef, thinly sliced
- 1 tomato, sliced
- 5-6 stems of green onions, diagonally sliced into 2-inch portions
- 1 tablespoon of ginger, grated
- 1 stalk of lemongrass
- 3-4 garlic cloves, minced
- 1/2 tablespoon of oyster sauce
- 1/2 teaspoon of granulated chicken flavor soup base mix
- 1-1 1/2 teaspoons of salt
- 1-1 1/2 tablespoons of fried garlic, crushed into a powder, optional
- olive oil for stir-frying
- To thicken stir-fy broth
- 1 teaspoon of corn starch
- 1 teaspoon of oyster sauce
- 1 tablespoon of water
- Cut 2-3 inches from the bottom of the lemongrass keeping just the bulb. If it's frozen, thaw it in hot water before using it. Use the back of a knife to lightly pound the lemongrass to help release its juice during the cooking process.
- Marinate your sliced beef with salt, granulated chicken flavor soup base mix and oyster sauce. Then transfer the beef into a Ziploc bag. Use a meat tenderizer hammer to soften the meat.
- Into your cooking pan, pour about 1 teaspoon of oil over Hi heat. Once the oil is hot, toss in your sliced tomatoes and cook until soft. Transfer it onto a clean plate for later.
- Pour in about 1 tablespoon of oil. Add your minced garlic, grated ginger, beef, and lemongrass, then stir.
- When beef appears almost cooked, add your green onion and fried garlic powder. At this point, you can add the tomatoes back in. Stir again.
- To thicken the stir-fry broth, add the corn starch, oyster sauce and water into a small bowl. Stir well until dissolved, then add into stir-fry.
- Yields: 1 dish