Mother-in-Law's Chinese Beef & Tomato Stir-Fry
User Reviews
5
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Servings
4 servings
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Course
Main Course
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Cuisine
Chinese
Mother-in-Law's Chinese Beef & Tomato Stir-Fry
Description
The dish begins by slicing flank steak against the grain into thin strips, making the meat tender after cooking. The beef is marinated briefly with oyster sauce, soy sauce, garlic powder, ginger powder, black pepper, and baking soda dissolved in water, which helps further tenderize the meat. A separate sauce combines ketchup with sugar, salt, and a cornstarch slurry to thicken during cooking.
Stir-frying aromatic ingredients like garlic, shallots, and julienned ginger alongside the beef creates a flavorful base. Tomato wedges are cooked briefly to retain some texture while releasing juice into the sauce, which thickens and coats the meat and vegetables. The result balances savory, sweet, and slightly tangy flavors with tender beef and softened tomatoes.
This versatile stir-fry pairs well with plain jasmine rice, and optionally fried eggs can be served on top for a heartier meal. Preparing the eggs in the same wok beforehand saves time and cleanup.
Ingredients
Beef marinade:
- 1 lb flank steak
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon black pepper ground
- ½ teaspoon baking soda
- 2 tablespoons water
Sauce:
- ¼ cup ketchup
- 2 teaspoons sugar
- ½ teaspoon table salt
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir fry:
- 5 cloves garlic
- ¼ cup shallot chopped
- 5 ginger julienned, thin slices
- 1 lb Roma tomato cut into 6 wedges
- 2 green onions white and green part separated and chopped
- jasmine rice for serving
- 4 egg optional, fried, for serving
Instructions
- Divide the flank steak ALONG the grain lines into pieces about 2-3 inches wide. Slice each piece AGAINST the grain into ⅛-inch thick slices. A partially frozen steak will make this job easier.
- Dissolve the baking soda in water, add to the beef and mix well to ensure all the pieces are coated in the baking soda solution.
- In a small bowl mix together the oyster sauce, soy sauce, garlic powder, ginger powder and black pepper and stir to disperse the powdered ingredients. Add to the beef and mix well. Let sit for 5 minutes.
- Make the sauce: In a small bowl combine the cornstarch and the water and stir until there are no more lumps. Add the ketchup, sugar and salt and stir to mix.
- If serving eggs, cook the eggs to whatever doneness you prefer and set aside. Tip: If you’re going to fry the eggs in the same wok you’re using to make the stir fry, fry the eggs first so you don’t have to clean the wok in between. If you’re frying them in a separate pan, you can do them after the stir fry so they’re hot for serving.
- Heat a wok on high heat until very hot. Add just enough oil to coat the bottom, then add the beef and spread it out as much as possible. Let it cook until about half way done, then flip and toss until the beef is about 90% done. Remove from the pan.
- In the same pan on medium high heat, add a little more oil and add the garlic, shallots and ginger and saute until aromatic and the garlic starts to turn golden.
- Add the tomatoes and toss just until the exterior starts to soften, about 30 seconds.
- Turn the heat up to high, then add the beef, the white part of green onions, and all the sauce and toss just until the sauce is bubbling, another 30 seconds or so.
- Off the heat and stir in most of the green part of the green onions, leaving some for final garnish.
- Plate and top with the rest of the green onions. Cook the eggs now if you haven’t done so. Serve with jasmine rice and enjoy!
User Reviews
Overall Rating
5
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