Is Don The Beachcomber Closing?

Uncategorized By Cathy Thomas Mar 28, 2018

According to a story by Anne Valdespino in the Orange County Register, rumors are flying that the Sunset Beach tiki-themed Don The Beachcomber is set to close.

Owner Delia Snyder and her late husband Arthur Snyder, opened Don The Beachcomber in 2009, in the spot on Pacific Coast Highway that had been Sam’s Seafood.

I loved the Tomato Beef served at the original Don The Beachcomber in Hollywood. Almost ten years ago I asked Delia to share her recipe for Tomato Beef and I’m grateful to have it captured it on this video.

Thanks Delia, and I wish you the very best. According to Valdespino, Delia denied the closure.

Delia Snyder uses two special techniques to ensure that the beef in this dish has irresistible flavor and texture. Before marinating the meat in a soy sauce mixture, she marinates it in a water-baking soda mixture. And before stir-frying the meat, she uses a restaurant technique called “velveting” in which she deep-fries the marinated beef slices for about 30 seconds.

Delia’s Don the Beachcomber Tomato Beef
Yield: 2 large entrée servings or 4 to 6 servings if serving other dishes
8 ounces flank steak, fat and silverskin removed
1 1/2 cups water mixed with 1/4 teaspoon baking soda
1 tablespoon soy sauce
1 teaspoon vegetable oil
1/4 teaspoon salt
1 egg yolk
1 teaspoon cornstarch
Ground white pepper to taste
3 Roma tomatoes
1 green onion, trimmed
1/2 teaspoon cornstarch
2 tablespoons water
2 tablespoons ketchup
4 tablespoons water
1 tablespoon sugar
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon oyster sauce
Vegetable oil for frying (velveting) meat
1 tablespoon vegetable oil for stir-fry
For serving: cooked rice or egg noodles
1. Cut flank steak across the grain into 1/8-inch thick slices. Place steak slices in bowl and add baking soda-water mixture; toss and set aside for 5 minutes. Drain meat. In another bowl, combine soy sauce, 1 teaspoon vegetable oil, 1/4 teaspoon salt, 1 egg yolk, 1 teaspoon cornstarch and ground white pepper to taste. Add meat to soy sauce mixture and toss to coat meat. Allow to marinate at least 5 minutes, or cover and marinate overnight in the refrigerator.
2. Peel tomatoes; place in simmering water to cover for about 30 to 45 seconds, then run cold water on them to cool. Remove peel. Cut each tomato into 6 lengthwise wedges. Set aside. Cut green onion into 1 1/2-inch long pieces and set aside.
3. In a small bowl, combine 1/2 teaspoon cornstarch and 2 tablespoons water; set aside to use as needed to thicken the stir-fry.
4. Combine sauce ingredients: In a medium bowl, combine ketchup, 4 tablespoons water, sugar, curry powder, 1/2 teaspoon salt, vinegar, and oyster sauce. Stir to combine; set aside.
5. Velvet the meat: Place a slotted scoop and plate next to the stove. In a deep pan, heat enough vegetable oil to cover meat on high heat. When oil is hot but not smoking, remove meat from marinade and cautiously place in oil. Add meat and cook 30 seconds. Remove with slotted scoop and place on a plate. Meat will still be pink on the inside.
6. Stir-fry: In a wok, heat 1 tablespoon vegetable oil on high heat. Add sauce to wok and stir. When sauce starts to bubble, add meat and toss. Add tomatoes and green onion; toss. Cook, tossing frequently, until tomatoes are heated through and start to soften slightly. If sauce isn’t thick, stir the cornstarch-water mixture from Step 3; add it a little at a time to the mixture and toss to combine, adding just enough to thicken sauce. Serve immediately with either rice or noodles.