The Meal Plan | 07.20.2015 | Tomatoes

I'm letting this little publication lead me through this week.  It's proving to be just the inspiration I need as I try to remember what to do in the kitchen on a hot summer day.  

Monday:  Heirloom Tomato and Vegetable Soup

Tuesday:  Pasta Tossed with Tomatoes, Chopped Basil and Olive Oil

Wednesday: Anna's Taqueria Inspired Pinto Beans and Rice Bowl with Avocado, Tomatoes and Lime

Thursday: Simple Chicken Salad on Toast

Friday: Chinese-Style Pepper Steak -see full recipe below

I'm including the full recipe for this pepper steak from ShortStack Vol. 2.  I'm very hopeful.

Here's the intro which is hard to resist:

"This is one of my favorite recipes to cook when I'm in a hurry to get dinner on the table.  It takes about the same amount of time to pull together as ordering takeout from my local Chinese restaurant, and the result is so much better.  Tomatoes play an essential role in the recipe, as they mix with the soy sauce to make a beautiful sauce for this fast, healthy and delicious dish."  See?

4 tablespoons soy sauce
2 tablespoons oyster sauce (optional)
3 tablespoons rice wine vinegar
1 tablespoon cornstarch
pinch red pepper flakes
fine sea salt and freshly ground black pepper
2 tablespoons canola oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow onion, halved and thinly sliced
2 cloves of garlic, peeled and thinly sliced
8 ounces sirloin or flank steak, cut into 1/8-inch slices
1 cup diced Roma tomatoes
1/4 cup fresh basil leaves, torn
cooked white rice for serving

In a small bowl, stir together the soy sauce, oyster sauce, vinegar, cornstarch, red pepper flakes and 1/2 tsp black pepper.

Heat the oil in a wok or cast-iron skillet over high heat.  Add the peppers, onion and garlic and stir-fry for 1 minute.  Add the beef and stir-fry for 1 minute, then add the tomatoes and cook for 1 minute longer.  Add the soy-sauce mixture and toss to combine.  Sprinkle with basil and season to taste with salt.  Serve over rice. :)