Chinese Beef and Broccoli with Tomato  Print Friendly  Chinese
Beef and Broccoli with Tomato  I used to order this dish at
China House Restaurant in Saipan, and the combination of flavors
grabbed me. Admittedly this is an Americanized version of
Chinese broccoli beef, but I like the extra layer of flavor the
tomatoes add. Don’t add them too soon or cook them for too long;
otherwise, they will turn to mush.  The key to making this dish
successfully is to prep everything ahead of time. You’ll feel
like you are on a cooking show with all the bowls of measured
ingredients beside you, but it will help immensely because once
you start stir-frying things move very quickly.  Preparation
time depends on how long you want to marinate the beef, which
can sit for 30 minutes or up to 3 hours. Freezing the beef for
about 20 minutes prior to cutting will make it much easier to
achieve very thin slices. The broccoli benefits from a quick
steam or parboil before adding it to the stir-fry. You can do
either right in the wok be