Hot Tomato Stir-Fry Barbara Kafka   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 5 min 4 vine-ripened tomatoes—peeled, halved, cored and seeded 2 pounds filet mignon 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 1/2 teaspoons cornstarch 1 tablespoon vegetable oil 1 bunch scallions, cut on an angle into 1/2-inch pieces, white and green parts separated 1/2 teaspoon finely chopped garlic 4 cups steamed white rice, for serving 1. Cut the tomato halves lengthwise into 1/4-inch-thick slices; transfer to a bowl. Carefully slice the beef lengthwise into 1/3-inch-thick strips. In a medium bowl, combine the oyster sauce, soy sauce and cornstarch; set aside. 2. In a wok or large nonstick skillet, heat the oil over high heat. Add the scallion whites and garlic and stir-fry for 30 seconds. Add the beef and stir-fry until just browned on the outside, about 2 minutes. Stir in the tomatoes and the reserved soy sauce mixture; cook until the sauce boils and thickens, about 2 minutes. Sprinkle the scallion greens on top and serve with the rice.

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