Beef with Tomatoes and Persimmons

Author's Note: For the month of November, I am participating in NaBloPoMo (National Blog Post Month) and pledge to post once a day.

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The bowl of persimmons on the counter called out to me. I'd only eaten persimmons fresh and never cooked with them. But we had bought a box of them and had more than enough to spare for my spontaneous stir fry. I had some flank steak and assorted cherry tomatoes, which taste great together. I thought the sweetness from the persimmon would balance the acidity of the tomatoes and beef. The persimmon were slightly underripe, so the chunks held their shape in the dish. It was a hit with the whole family – my mom especially, because she was the one who had wanted the box of persimmons. Next time, I would cut the persimmons into smaller chunks. Because they were underripe, the bigger pieces didn't cook through quickly enough.

This dish came together on the fly, so this recipe is meant more as a guideline.

Beef with Tomatoes and Persimmons
Serves 4 as part of a larger meal

3/4 pound flank steak
1 tablespoon soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil

1 tablespoon vegetable oil
1 cup sliced cherry tomatoes (or equivalent)
1-2 persimmons, peeled and cut into 3/4-inch dice
1/4 cup water
2 tablespoons soy sauce
1/4 teaspoon white pepper, optional

Slice the flank steak into thin pieces about 1/8-inch thick by about 2 inches wide. Place in a bowl with 1 tablespoon soy sauce. Mix well. Add the 1 tablespoon cornstarch and mix well. Heat the wok over high heat. Add the 3 tablespoons oil and let heat for a few seconds. Add the beef and quickly spread across the bottom of the wok to let sear. After about 30 seconds, use your wok spatula to stir the beef around to continue browning the beef. After the beef is no longer pink on the outside - though not necessarily cooked all the way through, turn off the heat. Remove the beef from the wok, straining the beef of the excess oil. Carefully drain the hot oil (I usually use a wad of paper towels to soak up the oil.) If there is a layer of bits and pieces at the bottom of the wok, you can give it a gentle scrub and rinse with warm water in the sink. Be very careful not to burn your hands!

Heat the wok over high heat. If you've just washed the wok, be sure to let the water dry before adding oil. Add 1 tablespoon vegetable oil and heat for a few seconds. Add the cherry tomatoes and the persimmons. Stir around with quick motions until the tomatoes start to soften. Add the 1/4 cup water and soy sauce. Stir fry for 1 minute. Add the beef and combine well. Stir fry for about 1 minute. Taste for seasoning. It may need a dash more soy sauce or a small pinch of salt. If you are using the white pepper, add it now. Give it one last stir and serve with steamed rice.

Optional seasonings: You can add minced garlic and/or ginger in with the addition of the water and the soy sauce.