Chicken tomato stir fry


 
JohnTak said:
Tomato beef! Classic Chinese dish that is getting hard to find. Very good idea. With chicken, maybe a healthier version.(y)
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It came out really good. Did the same baking soda tenderizer which really keeps the breast slices juicy. Lots of flavor in this recipe. And it was easy to make.
 
timothy said:
Looks great. I don't recall ever seeing that around here, maybe it's a regional thing?
Just used the last of my garden tomatoes..
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AI Overview
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Chinese beef in tomato sauce, also known as Cantonese tomato beef or faan ke ngao yok faan, is a dish that originated in Chinese American cuisine and became popular in the 1920s and 1930s:


  • History
    In the 1920s and 1930s, some Chinese restaurants began to combine Chinese and Western cuisine, and tomato sauce became a common ingredient in these dishes.


  • Ingredients
    The dish typically features flank or sirloin steak, tomatoes, ketchup, and sautéed vegetables. Flank steak is a good choice because it stays tender if marinated and stir-fried for a short time.


  • Serving
    Tomato beef is usually served over rice, but it can also be eaten with egg noodles.


  • Pronunciation
    The Cantonese name for the dish is faan ke ngao yok faan, where faan ke means tomatoes, ngao yok means beef, and faan means rice.
 
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