Servings
Font
Back
Takeout Style Cantonese Beef and Tomato Stir Fry
4.6 from 121 votes

Takeout Style Cantonese Beef and Tomato Stir Fry

This Cantonese-style beef and tomato stir fry uses thin strips of beef marinated with baking soda for tenderness, stir-fried with onions and garlic, and combined with fresh tomato wedges in a savory sauce containing Worcestershire, soy sauce, and Chinese rice wine. The dish balances tender beef, fresh tomato acidity, and umami flavors for a satisfying meal.

Prep Time
5 mins
Cook Time
5 mins
Marinade Time
15 mins
Total Time
10 mins
Servings: 4
Calories: 282 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. If using beef steaks, slice beef the beef across the grain, into ¼" / 0.5cm thick strips (see bulk of post for detailed pictures).
  2. Place the beef strips in a non-metallic bowl and sprinkle with baking soda and gently mix so all the beef is fully coated.
  3. Set the beef aside for 15 minutes.
  4. Rinse the beef extremely well and then pat it dry with kitchen paper. (See note 5)
Prepare the vegetables.
  1. Peel the onion and cut into thick wedges.
  2. Peel and finely chop the garlic.
  3. Cut each tomato into 6 wedges.
Prepare the sauce:
  1. 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
  1. Place a heavy based fry pan or wok over high heat.
  2. Once hot add the 1 tablespoon of oil to it and swirl gently.
  3. Add the beef and cook quickly for 2 minutes.
  4. Remove the beef from the pan and set to one side.
  5. 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.
  6. Give the sauce a stir and then add it to the pan along with the cooked beef.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 282

% 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.