Someone asked me how to prepare beef tomato stir-fry a few days ago. I do not cook this very often in Malaysia, but beef and tomato are a perfect match considering that Spaghetti Bolognese has become an international dish.

After trying it, I’m convinced I should include this in my regular dinner rotation.

So here is my version of Chinese beef and tomato stir-fry, Cantonese style.

Let’s get started.

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How to prepare beef tomato stir fry, Cantonese-style

Let’s start by marinating the beef. It takes half an hour. While marinating the beef, you can prepare the aromatics and tomatoes.

1. Marinate the beef

1. Cut the beef into thin strips against the grain. You can choose any cut of beef, such as flank steak, tenderloin, or any other cuts of your choice.
2. Add the salt, cornstarch, and vegetable oil to the beef and marinate for about half an hour.
3. You have an option to include 1/4 tsp of baking soda (sodium bicarbonate) in the marinade. Baking soda helps to tenderize the beef. However, since the beef I bought is quite tender, I omitted the baking soda today.

2. Prepare the tomato and other aromatics

1. Cut the green onions (spring onions) into two sections, lengthwise, to separate the green and white parts.
2. Remove the stems of the tomatoes and cut them into thin slices or as tomato wedges. Fresh tomatoes are required in this recipe to give the best result.
3. Mince the garlic and ginger and keep aside.

Note:

1. Some recipes also include bell peppers that are cut into thin slices. A mix of red and green pepper helps to improve the color and presentation. Another common ingredient is green beans.
2. I want to keep this recipe simple, so I use more tomatoes and green onions for the color and omit the bell peppers.
3. Freshly minced ginger and garlic are the best. However, you may reduce your workload using store-bought minced garlic and ginger.

3. Constitute the stir-fry sauce

The stir-fry sauce is relatively straightforward to make. All you need is to combine some light soy sauce, oyster sauce, sugar, and freshly ground black pepper in a small bowl. 

You also need some sesame oil and rice wine for the stir-fry sauce. However, I will leave it out at this moment and only add it to the beef at the last minute of cooking. 

Note

1. Include dark soy sauce if you prefer the color to be darker. 
2. You may opt to omit the sugar, but I prefer adding a small amount to balance the acidity of the tomatoes. The amount varies based on the sweetness of the tomatoes.
3. Ground white pepper is traditionally used in Chinese cooking, but I prefer freshly ground black pepper for a better flavor. 
4. The flavor of sesame oil and wine flavor will be reduced lost during stir-frying. Therefore, adding them at the last minute of cooking is better.

4. Let’s stir-fry the beef

The stir-frying process is a breeze once you’ve got everything ready.

1. Add three tablespoons of vegetable oil to a wok, a large skillet, or a large frying pan.
2. When the wok is heated to medium, add the marinated beef.
3. Spread the beef slices into a single layer to let them sear for a little while.
4. Then flip and stir-fry the beef over medium-high heat until it is nearly cooked.
5. Remove the beef from the wok and use the remaining oil to saute the aromatics.

Note:

1. You should stir-fry the beef until it is nearly cooked. It’s OK if it’s still a little pink since I will cook the beef with the tomato again. However, it’s important not to overcook it to ensure you get juicy and tender beef.
2. I suggest using a cast iron wok or a nonstick pan to stir-fry the beef since the beef is marinated with cornstarch. 

5. Stir-fry the tomato

1. Add the minced ginger and minced garlic to the remaining oil.
2. Then, include the white portion of the scallion (green onion) and the onion to saute until aromatic.
3. Add the tomatoes and cook for a while. The time required depends on the softness of the tomato that you prefer. I simmer it a little longer as I like the pasty tomatoes.
4. Add the stir-fry sauce and the green section of spring onions.
5. Return the beef slices to the wok. Let the beef fillet absorb the tomato juice and the flavor of other ingredients.
6. Combine a teaspoon of cornstarch and two tablespoons of cold water to form a cornstarch slurry. Pour the cornstarch slurry into the wok to thicken the gravy. Please remember the beef is marinated with cornstarch. Therefore, you may not be required to use all the cornstarch slurry.
7. Lastly, add a teaspoon of sesame oil and a splash of rice wine.
8. Have a few quick stirs and flip over medium heat. Dish out and serve. 
9. Sprinkle more thinly sliced green onions to garnish. It is best to serve with white rice.

Note:

Fresh ginger and garlic are the best. However, if they are unavailable or you want to save time, you can use store-bought minced ginger and minced garlic as a substitute.

Other related Chinese recipes to tomato beef stir fry

If you like this stir-fried tomato and beef recipe. You may also want to try the tomato egg stir fry on this recipe blog.

• Try this tomato stir fry with egg recipe for a change. This dish is an authentic Chinese recipe cooked by ordinary households daily.
• Stir-fried beef and ginger/spring onions is another quick and easy dish for ordinary households. 
• The best Chinese beef stew I have ever tasted was an old-school recipe with daikon radish, a classic Cantonese recipe.

Continue to Content

Beef and tomato stir-fry

Yield: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Make the beef and tomato stir-fry in 30 minutes. You only need common ingredients to prepare this delicious dish.

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Ingredients

Ingredients A (Marinate the beef)

• 250 g beef steak of your choice
• 1/4 tsp salt
• 1 tbsp oil
• 2 tsp cornstarch
• 1/8 tsp freshly ground black pepper

Ingredeints B (Others)

• 2 medium-sized tomatoes
• 1 medium-sized red onion
• 1 stalk spring onion
• 1 inch ginger, cut into thin slices
• 2 tsp minced garlic
• 2 tbsp cooking oil for stir-frying

Ingredients C (the stir-fry sauce)

• 2 tsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tbsp rice wine
• 1 tsp of cornstarch (plus 2 tbsp of water to make a slurry)

Instructions

Preparation

1. Cut the beef into thin strips against the grain. 
2. Combine with Ingredients A and marinate for about half an hour.
3. Cut the green onions (spring onions) into two sections, lengthwise, to separate the green and white parts.
4. Remove the stems of the tomatoes and cut them into thin slices or as tomato wedges. 
5. Mince the garlic and ginger and keep aside.
6. Combine all the ingredients in C except the rice wine and sesame oil.

Stir-fry 

1. Add three tablespoons of vegetable oil to a wok,
2. Spread the beef slices into a single layer to let them sear for a little while, then stir-fry until it is nearly cooked and remove it from the wok.
3. Add the minced ginger and minced garlic to the remaining oil.
4. Then, include the white portion of the green onion and onion.
5. Add the tomatoes and cook to the softness you prefer.
6. Add the stir-fry sauce and the green section of spring onions.
7. Return the beef slices to the wok. 
8. Pour the cornstarch slurry into the wok to thicken the gravy. 
9. Lastly, add a teaspoon of sesame oil and a splash of rice wine.
10. Have a few quick stirs, dish out and serve. 
11. Sprinkle more thinly sliced green onions to garnish.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 663Total Fat: 47gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 121mgSodium: 978mgCarbohydrates: 23gFiber: 3gSugar: 8gProtein: 36g

This data was provided and calculated by Nutritionix on 7/10/2022