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Spicy Beef with Tomato and Basil

Serves 4


  • 2 Tbsp. vegetable oil
  • ½ cup sliced onion
  • 2 tsp. minced garlic
  • 2 small dried red chiles, seeded
  • 3/4 lb. beef flank steak, thinly sliced across the grain
  • 1/2 cup Thai or sweet basil leaves
  • 2 tomatoes, cut into wedges
  • 1 tsp. cornstarch dissolved in 2 teaspoons water
  • 8oz. Chinese broccoli, trimmed, blanched, and cut into 2-inch sections
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. sesame oil


To make sauce, in a bowl combine soy sauce, rice vinegar, sugar, and sesame oil.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add onion, garlic, and chiles; stir-fry until fragrant, about 30 seconds.
Add beef and stir-fry until barely pink, 1½ to 2 minutes.
Add basil, tomatoes, and sauce; mix well.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Transfer to a platter; arrange broccoli around the beef and

Spicy Beef with Tomato and Basil

Submitted by From the book Martin Yan’s Asian Favorites by Martin Yan

What’s simpler than tender flank steak, stir-fried with tomato wedges and red chiles, and served over a bed of Chinese broccoli? In my book, simplicity in the cooking is simply good cooking.

Editor’s note: Steam some rice while you’re blanching the broccoli and making the stir-fry, and you’ve got a full meal ready to go.

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