- 10 ounces beef tenderloin
- 4 teaspoons cornstarch, divided
- 5 teaspoons vegetable oil, divided
- ¼ teaspoon salt
- Dash white pepper
- 1 small white onion
- 2 medium tomatoes
- ½ ounce (about 12 leaves) fresh basil
- 1 teaspoon minced garlic
- 2 tablespoons hoisin sauce
- Trim the fat from the beefsteak and cut the beef lengthwise into 2-inch strips. Cut the strips crosswise into ¼-inch slices. In a medium bowl, toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
- Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
- Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil; stir for 1 minute.