Quick & Easy Chinese Beef Tomato Stir-fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
149 kcal
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Course
Main Course
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Cuisine
Chinese
Quick & Easy Chinese Beef Tomato Stir-fry
Description
The Quick & Easy Chinese Beef Tomato Stir-fry brings together thinly sliced marinated flank steak and tomato wedges in a sauce that includes ketchup, sugar, and aromatics like garlic and ginger. The beef is tenderized with baking soda in the marinade and quickly cooked until about three-quarters done before combining with the other ingredients. A cornstarch slurry is added to thicken the sauce, which simmers for a short time alongside the tomatoes and onions, blending the flavors and softening the vegetables slightly without losing their shape.
The resulting texture offers tender beef pieces enveloped in a glossy, flavorful sauce contrasted by the softness of cooked tomato and onions. This stir-fry fits well as a simple dinner served over plain steamed rice or alongside other Chinese vegetable dishes.
Key to success is slicing the flank steak thinly against the grain, which is easier if partially frozen, and allowing the marinade to tenderize the meat. The quick cooking method ensures the beef remains juicy without overcooking. The balance of ketchup and sugar adds gentle sweetness that complements the acidity of the tomatoes, creating a homely, approachable flavor profile.
Ingredients
- 0.5 lb flank steak
- 2 large tomato sliced into large wedges
- 1 small onion diced
- 2 green onions finely chopped, optional garnish
- ½ tablespoon ginger thinly sliced
- 1 clove garlic minced
- ¼ cup ketchup
- 1 tablespoon granulated sugar or cane sugar, white
- 1 tablespoon vegetable oil or any neutral oil
Beef marinade:
- 2 teaspoon soy sauce regular
- 1.5 teaspoon cornstarch or potato starch
- ¼ teaspoon baking soda do not skip this!
- ¼ teaspoon garlic powder
- 2 teaspoon water cold
Cornstarch Slurry:
- 1 tablespoon cornstarch or potato starch/tapioca starch
- 1 cup water cold or sub with chicken/beef stock
Instructions
- Slice flank steak against the grain on an angle into ¼-inch thick pieces. Tip: To thinly slice flank steak, freeze it for 45-60 minutes fully exposed to the cold freezer air. This hardens the exterior and makes slicing the beef easier especially with a sharp knife!
- Transfer sliced beef into a large bowl. Mix in Beef Marinade ingredients as listed and combine well. Marinate for at least 15 minutes or overnight for best results.
- In a small bowl, combine together cornstarch and cold water to make your cornstarch slurry. Set aside.
- Heat vegetable oil in a large pan or wok on medium heat. Fry marinated beef and quickly spread it evenly across the pan to cook. Cook until it’s 75% cooked or mostly brown.
- Next add garlic, onions, ginger, ketchup stir fry together. Cook until onions are softened, about 1 minute.
- Add cornstarch slurry, followed by tomatoes and mix until everything is combined. Allow the sauce to simmer and thicken uncovered, about 2 minutes.
- Gentle mix in sugar to avoid breaking the tomatoes apart. Garnish with green onions and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 414mg | 17% |
| Potassium | 524mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 17mg | 19% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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