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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
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.