Dish of Beef &Tomato Sauté
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Beef & Tomato Sauté


Chile   -   Tomaticán
Makes:
Effort:
Sched:
DoAhead:  		 5 main
***
2-3/4 hrs
Yes		 Considered a simple summer dish in Chile, this is like an Asian stir fry, and could be made in a wok. There is great controversy whether it should be served beside the rice, or over the rice.

1
1
8
1
1
1
1/2
2/3
1/3
#
#
oz
c
T
T
t
t
t
Beef, Lean (1)  
Tomatoes
Onion
Corn (2)
Oil
Oil (more)
Cumin Seed
Salt
Pepper, black
Prep   -   (25 min)
  1. Slice BEEF thin and cut into 1/2 inch wide strips about 1-1/2 inches long.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut lengthwise into wedges. Keep in a bowl retaining juices.
  3. Slice ONION in half lengthwise. Set halves cut side down and make cuts lengthwise, but not through the root end. Tilt the knife so it cuts towards the center as you go around. Cut the root end off to free the slices.
  4. Grind CUMIN.
Run   -   (25 min)
  1. In a spacious skillet or sauté pan, heat Oil and fry Beef over high heat, tumbling until it has completely lost it's raw color. Remove to a bowl, retaining any juices.
  2. Add 1 T Oil, heat and fry Onions, stirring until light translucent.
  3. Stir in Tomatoes (including juices) and Corn, along with Cumin, Salt, and Pepper. Fry stirring gently for 5 minutes.
  4. Stir in Beef (with retained juices) and fry stirring gently until well heated, about 2 minutes.
  5. Serve hot, accompanied by Steamed Rice or Boiled Potatoes.
NOTES:

  1. Beef:

      This should be a fairly tender cut as cooking time is short. I usually use Chuck (shoulder).

  2. Corn (Maize):

      This is whole kernels of Corn. Frozen is recommended as being a little closer to fresh Chilean corn than canned, while fresh from the Cob is much farther away.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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