Gluten-Free Cantonese Tomato Beef Recipe
By: Gillian on June 20, 2012
This Chinese gluten-free stir-fry recipe has a good balance of meat and vegetables, and is really colorful and tasty. Serve with a side of cooked rice.
3/4 lb lean beef, cut into thin 1 1/2-inch-wide strips
4 Tbs vegetable oil
2 tsp cornstarch
2 tsp soy sauce, gluten-free
1 Tbs water
1 Tbs dry sherry
1/4 tsp salt
In a small bowl, mix together the marinade ingredients. Stir in the beef and then stir in 1 1/2 teaspoons of the oil. Leave to marinate for 15 minutes.
1 Tbs cornstarch
1 Tbs soy sauce, gluten-free
1 Tbs Lea & Perrins Worcestershire sauce, gluten-free
3 Tbs ketchup
1 tsp curry powder, gluten-free
1/2 cup water
In a small bowl, mix together the ingredients for the cooking sauce.
1 clove garlic, minced
1/2 tsp fresh ginger, minced
1 onion, cut in wedges and layers separated
2 celery stalks, cut in 1/4-inch slices on the slant
1 green bell pepper, seeded and cut into 1-inch squares
3 tomatoes, each cut in 6 wedges
Heat a wok or frying pan over medium-high heat and add 2 tablespoons of the oil. Add the garlic and ginger; stir once. Add the marinated beef and stir-fry until browned (about 1 1/2 minutes). Remove to a bowl.
Heat 1 1/2 tablespoons of the oil in the wok and add the onion and celery; stir-fry for 1 minute. Add the green pepper; stir-fry for 1 minute. Add tomatoes; stir-fry for 1 minute. Return the beef to the wok. Stir the cooking sauce and add to the wok. Stir until sauce thickens.