Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) beef sirloin, thin strips
- 14.1 oz (400 g) tomatoes, wedges
- 3.5 oz (100 g) onion, sliced
- 3.9 oz (110 g) dry white rice
- 0.7 US fl oz (20 ml) light soy sauce
- 3.0 tsp (15 g) tomato paste
- 1.2 tsp (5 g) sugar
- 0.3 oz (8 g) cornstarch
- 3.1 tsp (14 g) neutral oil
- 11.8 US fl oz (350 ml) water
Method
- Cook rice with 250 ml water according to the package. Mix cornstarch with 30 ml water separately.
- Heat half the oil and stir-fry beef in batches for 2–3 minutes each. Check 145°F (63°C) and rest on a clean plate at least 3 minutes.
- Heat remaining oil, soften onion for 4 minutes, then add tomatoes, tomato paste, soy sauce, sugar and remaining 70 ml water. Simmer for 5 minutes.
- Stir in the cornstarch mixture and simmer until lightly thickened. Return rested beef and warm through. Divide over rice.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 614 kcal · Protein 41 g · Carbohydrates 63 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.