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Hot Tomato Stir-Fry

Marcus Nilsson enlarge

By: Barbara Kafka

Get familiar with fresh tomatoes, and give them some play in this hot stir-fry recipe.

Fast

Good for You

PAIR WITH:

La Valentina Montepulciano d'Abruzzo 2004 (Italy)

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

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.
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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Score an "X" in the bottom of the tomato and place in boiling water for 1 minute.
Place the tomatoes into ice water.
Starting at the "X," pull off the skin.