We love tomato beef! Growing up, this dish would appear on the dinner table at least once a week, a memory of deliciousness and comfort.
It is perfect with fluffy white rice, the sauce savory and a little sweet. For this dish we insist on the best ingredients since it is so simple. If possible use heirloom tomatoes, Chinese fermented black beans and garlic and organic beef.
4 medium tomatoes sliced in wedges
1 lb flank steak sliced
2 tablespoons chinese cooking wine
2 tablespoons soy sauce
4 slices ginger
3 cloves garlic
1 tablespoon fermented black beans - Dau Si (soaked in water for 15 mins)
1 tablespoon light brown sugar
slurry of 1 teaspoon cornstarch and some water cilantro
marinade flank steak in cooking wine and soy sauce for 20 mins
wok on high heat, brown steak in a little oil for a few minutes, remove
add garlic, ginger and black beans sautee for a few mins
add tomatoes and cook down until soft
add brown sugar
return beef and add cornstarch slurry a little a time until thickness of sauce desired
, nSo it was memorial day and of course we needed to do a bbq to bring in the summer.
We were blessed with a gorgeous day and wonderful people.
Of course we had a big menu and was so excited to go shopping and prepare the food. This gave us a peek of what it would be like if we started a catering company. We had a party of around 25 people and started the night before. The menu was: Glazed bbq wings, mini burgers, corn salad, and orzo salad.
We started out with marinating the wings the night before and here are the ingredients:soy sauce, sweet soy, honey, sriracha, rice wine, sesame oil, and garlic. Mixed it all up in the wings an
d stick it in the fridge overnight.
The next day we started out around 1pm to prepare the rest of the food. My sister, Annie was a little nervous on the time, wondering
if we were able to prepare and have the food ready by 6pm
for 25 people.
But the Ng team were
determined to make it happen and rolled up our sleeves and got down and dirty. First we prepare the mini burgers. We mixed beef and pork with onions, portabella mushrooms and a few dry spices. Then we took the wings out of the fridge and roasted them in the oven. Next we worked on the salads. The corn salad is our signature dish and I feel like we may have posted about it before but I included a picture of it anyway. I created the orzo salad as another veggie option for our fellow vegetarians. It consist of orzo, olives, pim
ento peppers, walnuts, parsley, and balsamic vinegar. Most of the ingredients are raw so it's a good dish for people who are into raw foods.
After the salads were done, we grilled the mini burgers and wings and it all turned out to be a beautiful spread!
So in the end we finished on time.....even with a little extra time to make ourselves pretty for our guests ;0)
if we were able to prepare and have the food ready by 6pm
