Beef Tomato is one of those dishes my mom would whip up in no time flat. She'd get the rice cooker going and by the time the rice was done, the Beef Tomato would be ready. If sliced thinly, a little flank steak goes a long way in this dish.
My brothers and I love this meal, and hope you do too!
Another flank steak recipe that you might like is Carne Asada.
Enjoy!
Beef Tomato Skillet
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Main Dish |
This beef tomato skillet has a rich flavor, a delicious sauce, and can be prepared quickly. Serve with steamed rice.
Ingredients
- ½ Pound flank steak (thinly sliced, against the grain)
- 2 Teaspoons sugar
- ¼ cup soy sauce
- 2 Tablespoons olive oil
- ½ onion (diced)
- 1 red bell pepper (chopped into 1 inch squares)
- 1 green bell pepper (chopped into 1 inch squares)
- 2 Medium tomatoes (sliced into eighths)
- 1 can beef broth
- 2 Tablespoons cornstarch
- black pepper (to taste)
Directions
| Step 1 | |
| Placed sliced flank steak in medium bowl. Sprinkle sugar over top. Add soy sauce, give it a stir and allow it to marinate for about 15 minutes. | |
| Step 2 | |
| Heat olive oil in large skillet over medium-high heat. Add onions and cook for 2 minutes. | |
| Step 3 | |
| Using a slotted spoon, remove flank steak from marinade and add to the skillet. Reserve the marinade. | |
| Step 4 | |
| Slightly brown the flank steak. Add red and green peppers to the skillet. Mix cornstarch and beef broth. Add to skillet along with reserved marinade. | |
| Step 5 | |
| Add tomatoes. Simmer until peppers are firm-tender and sauce is thickened. | |
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