Cantonese-Style Curry Beef with Tomatoes (Ga Lei Fan Chie Niu Row)

Recently, I've been on a vintage (i.e., used) cookbook buying spree on Amazon, particularly of Chinese cookbooks from circa the 1970s. I adapted this recipe for Cantonese-style curry beef with tomatoes from one of those cookbooks, Chinese Village Cookbook: A Practical Guide to Cantonese Country Cooking by Rhoda Yee, published in 1975. Gil told me that when he was a kid in Singapore this was a common dish, sometimes even served with scrambled eggs or noodles. This saucy version is fantabulous served with steamed white rice. 

2 lbs. flank steak, thinly sliced against the grain
2 tsp. baking soda
6 tbsp. water

Beef Marinade:
2 tbsp. soy sauce
2 tbsp. rice wine
2 tbsp. cornstarch

1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno or Fresno chili pepper, seeded and sliced (optional, according to your taste)

3 tbsp. water

5 tbsp. curry powder
1 tsp. kosher salt
3 ripe tomatoes, cut into wedges or large dice
1 tbsp. brown sugar
6 tbsp. ketchup
2 tbsp. oyster sauce

3 scallions, chopped
1/4 cup chopped cilantro

1. Tenderize the beef as follows: Mix 2 tsp. baking soda and 6 tbsp. water with the sliced flank steak in a bowl and let marinate at least 30 minutes up to 2 hours (cover and refrigerate). Place the beef into a colander and rinse very well under cool tap water. Place in a bowl and pat dry with paper towels.

2. Add the beef marinade ingredients to the beef, mix well to combine, cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours before using.

3. Heat 2 tbsp. vegetable oil in a wok or large sauté pan over high heat. Add the chopped onion, garlic, and jalapeños and stir-fry for about 2 minutes until translucent and softened. Add 3 tbsp. water and cook until the water has evaporated.

4. Add another 1 tbsp. oil to the pan and stir in the curry powder; stir for a few seconds then add the beef and 1 tsp. kosher salt. Sauté for an additional minute or until the beef is partially cooked through.

5. Add the tomatoes and toss for 20-30 seconds. Add the brown sugar, ketchup, and oyster sauce; bring to a boil until the sauce has started to thicken. Stir in the scallions and cilantro. 

6. Remove from heat and plate. Garnish with some fresh cilantro and serve with steamed white rice on the side.

Flank steak.

Cut the flank steak into thin slice across the grain.

Mix in 2 tsp. of baking soda and 6 tbsp. water with the beef and let marinate 30 minutes, up to two hours.

Rinse the beef thoroughly.

Pat the beef dry with paper towels.

Add the marinade ingredients to the beef and mix well to combine. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours before using.

Oyster sauce, ketchup, brown sugar, and curry powder.

Diced onion, tomatoes, scallions, cilantro, and jalapeño.

Saute the onion, garlic and jalapeño in 2 tbsp. of oil for about 2 minutes; add 3 tbsp. water and cook until evaporated.

Add another 1 tbsp. of oil to the pan and stir in the curry powder, toss for a few seconds.

Add the beef and 1 tsp. kosher salt.

Add the tomato wedges and saute for a 20-30 seconds. 

Add the brown sugar, ketchup, and oyster sauce; bring to a boil until the sauce has thickened. Stir in the scallions and cilantro and remove from heat.

Plate and garnish with cilantro. Serve with steamed white rice on the side.