Servings
Font
Back
0 from 132 votes

Beef Tomato Stir-fry

This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 329 kcal
Cuisine: Chinese

Ingredients

For the beef marinade:
  • 1 pound flank steak (sliced into ¼-inch/6mm thick pieces)
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1/4 teaspoon baking soda
  • 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
  • 2 teaspoons oyster sauce
For the sauce base:
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar (or to taste)
  • ½ teaspoon sesame oil
  • 1/8 teaspoon white pepper
For the rest of the dish:
  • 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil; divided)
  • 2 slices ginger (1/8-inch/3mm thick; 2 slices = about 4g)
  • 1 clove garlic (finely minced)
  • ¼ cup shallot (sliced)
  • 1 scallion (cut on an angle into 2-inch/5cm pieces at an angle; white and green parts separated)
  • 2 tablespoons ketchup
  • 2 pounds ripe tomatoes cut into bite-size wedges (2 pounds/900g = 4 to 5 large tomatoes)
  • 1 tablespoon Shaoxing wine
  • 1 1/2 teaspoons cornstarch (mixed with 1 tablespoon water)

Instructions

    Cup of Yum
  1. In a medium bowl, add the sliced beef, water, cornstarch, baking soda, oil, and oyster sauce. Mix well, and set aside for 30 minutes to 1 hour. Also, combine all the ingredients for the sauce base—the soy sauce, sugar, sesame oil, and white pepper—in a separate bowl. Set aside.
  2. Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
  3. Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds. Add the ketchup, and fry for 30 seconds, until fragrant.
  4. Next, add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
  5. On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
  6. Now it's time to add the beef (along with any beef juices) back to the wok. Stir–fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes, or they will disintegrate into the sauce!
  7. Toss in the remaining scallion greens, and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately with steamed rice!

Nutrition Information

Calories 329kcal (16%) Carbohydrates 14g (5%) Protein 27g (54%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 68mg (23%) Sodium 785mg (33%) Potassium 794mg (23%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1350IU (27%) Vitamin C 22.2mg (25%) Calcium 39mg (4%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 14g 5%
Protein 27g 54%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 785mg 33%
Potassium 794mg 17%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1350IU 27%
Vitamin C 22.2mg 25%
Calcium 39mg 4%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.