Meat Recipes - Beef with Tomatoes Recipe

Ingredients

• 350g/12oz lean rump (round) steak, trimmed of fat

• 15ml/1 tbsp vegetable oil

• 300ml/1 1/4 cups beef stock

• 1 garlic clove, finely chopped

• 1 small onion, sliced into rings

• 5 tomatoes, quartered

• 15ml/1 tbsp tomato puree (paste)

• 5ml/1 tsp caster (superfine) sugar

• 15ml/1 tbsp dry sherry

• salt and ground white pepper noodles, to serve

Serves 4

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Method:

1. Slice the rump steak thinly. Place the steak slices in a bowl, add 5ml/1 tsp of the vegetable oil and stir to coat.

2. Bring the stock to the boil in a large pan. Add the beef and cook for 2 minutes, stirring constantly. Lift out the beef and set it aside on a plate.

3. Heat the remaining oil in a non-stick frying pan or wok until very hot. Stir-fry the garlic and onion for a few seconds.

4. Add the beef to the pan or wok, then tip in the tomatoes. Stir-fry for 1 minute more over high heat.

5. Mix the tomato puree, sugar, sherry and 15ml/1 tbsp cold water in a cup or small bowl. Stir into the beef and tomato mixture in the pan or wok, add salt and pepper to taste and mix thoroughly.

6. Cook for 1 minute until the sauce is hot. Serve in heated bowls, with noodles.

Note: This colorful and fresh tasting mixture is the perfect way of serving sun­ripened tomatoes from the garden or farmers' market.

Variation: Add 5-10ml/1-2 tsp soy sauce to the tomato puree (paste). You will not need to odd any extra salt.