This is a real family favorite. We have it often. Very easy. If you can't get skirt steak, flank or sirloin steak works too.
1 package skirt steak (about 1 1/2 pounds)
4 - 6 tomatoes
4 - 5 green onions
1 tablespoon or so of cornstarch
4 - 5 tablespoons soy sauce
1 teaspoon sugar
pinch of salt
Peanut oil (peanut oil or canola oil tolerate high heat without scorching)
1 c. white rice (Basmati)
1 1/2 c water, salt
Slice steak across the grain into bite size pieces/strips and put in a ceramic or glass dish and stir in soy sauce and cornstarch and about 2 tablespoons of peanut oil. You can do this an hour or more ahead of time.
Meanwhile slice tomatoes into bite size pieces and set aside. Slice green onions into one-inch pieces.
Heat about 2 tablespoons peanut oil in wok until almost smoking. Add tomatoes, sugar, pinch of salt and stir fry briefly, just until the tomatoes start to release their juice and remove them to a bowl. Add a little more oil to the hot wok then add beef and stir fry until done. Remove wok from heat. Add tomatoes and green onions, stir and scrape bottom for a couple of minutes, cover until you are ready to serve. (The cornstarch blends with the juices from the tomato and beef and makes a sauce. The green onions are basically raw.) Serve with white rice. Indian Basmati rice is recommended.
-Kate