Takeout Style Cantonese Beef and Tomato Stir Fry
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
5 mins
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Marinade Time
15 mins
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Total Time
10 mins
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Servings
4
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Calories
282 kcal
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Course
Main Course
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Cuisine
Chinese
Takeout Style Cantonese Beef and Tomato Stir Fry
Description
The recipe first tenderizes the beef with baking soda, which breaks down meat fibers, then rinses and dries the strips. Onions are cut into thick wedges, garlic finely chopped, and fresh tomatoes sliced into wedges. The sauce blends cornstarch for thickening with Worcestershire sauce, soy sauce, and Chinese rice wine for depth.
The beef is quickly stir-fried over high heat, then removed before cooking the onions and garlic to maintain texture and flavor. Tomatoes are added along with the sauce to create a thickened coating. The beef is returned briefly to combine, resulting in tender meat and slightly softened tomatoes in a rich, glossy sauce.
This dish can be served hot over rice or noodles and works well for home-style meals inspired by takeout flavors.
The notes suggest various beef cuts suitable for stir-fry, emphasize drying beef before cooking to avoid steaming, and provide tips on choosing tomato types. Chinese rice wine can be substituted with dry sherry if unavailable.
Ingredients
For the Stir Fry
- 1 lb beef see Note 1, steaks or stir-fry strips
- 2 teaspoon baking soda (see Note 2)
- 1 onion - yellow/brown/white
- 2 garlic cloves
- 1 lb tomato See Note 3, fresh
- 1 ½ tablespoon vegetable oil
For the Sauce:
- 3 teaspoon cornstarch
- 3 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 2 tablespoon Chinese rice wine (See Note 4)
Instructions
To Tenderise the Beef
- If using beef steaks, slice beef the beef across the grain, into ¼" / 0.5cm thick strips (see bulk of post for detailed pictures).
- Place the beef strips in a non-metallic bowl and sprinkle with baking soda and gently mix so all the beef is fully coated.
- Set the beef aside for 15 minutes.
- Rinse the beef extremely well and then pat it dry with kitchen paper. (See note 5)
Prepare the vegetables.
- Peel the onion and cut into thick wedges.
- Peel and finely chop the garlic.
- Cut each tomato into 6 wedges.
Prepare the sauce:
- Mix the corn starch, Worcestershire sauce, soy sauce, and Chinese rice wine together in a small measuring cup. Set aside.
To cook the stir fry
- Place a heavy based fry pan or wok over high heat.
- Once hot add the 1 tablespoon of oil to it and swirl gently.
- Add the beef and cook quickly for 2 minutes.
- Remove the beef from the pan and set to one side.
- Add the remaining oil to the pan and stir fry the onion until just starting to color. Add the garlic and tomatoes and cook for 2 minutes.
- Give the sauce a stir and then add it to the pan along with the cooked beef.
- Stir well and cook for a further minute until the sauce thickens.
Notes
- Suitable beef cuts include flank, skirt, rump, round steak, or stir-fry strips.
- Baking soda tenderizes the beef; rinse and dry thoroughly before cooking to ensure proper searing.
- Recommended tomatoes are standard, plum, or roma; avoid large beefsteak or very small cherry tomatoes for texture.
- Chinese rice wine can be replaced with dry sherry; avoid mixing up with rice wine vinegar to keep flavor balanced.
- Pat the beef dry thoroughly to prevent sweating during stir-fry and to achieve good browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 1339mg | 56% |
| Potassium | 761mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 41mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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