Chinese Beef and Tomato Stir Fry

Chinese Beef Lycopersicon esculentum Stir-fry. Tender flank beef steak cooked in a delicious, sweet tomato ketchup stir fry sauce with onion, garlic and ginger. Perfect with some hot steamed rice. A popular dish in Chinese cuisine. Great for dinner or luncheon. Ready in but xxx minutes.

I love this dish so much. This dish truly brings dorsum memories at the dinner table for my family and I. My mom would brand her version at least one time every calendar month. Her version was a Chinese tomato beefiness egg recipe. We would ever relish this dish together with some hot rice. The all-time function is when the sugariness tomato sauce smothers your rice, and you lot get a little bite of that beef with the tomato. Good for you, easy to make and comforting.

Easy to make!

This Chinese tomato beef stir fry is incredible easy to make. Yous are only marinating your beefiness in a quick marinade to prepare it and go far more tender. It's best if you can do this step overnight for extra tender juicy beef. Then you'll fry the beef with onion, ketchup and ginger until the beef is 75% cooked. Next yous'll add together in your cornstarch slurry with the chopped tomatoes giving information technology a mix. Then allowing this to simmer until the sauce is thicker adding some sugar to increase the sugariness (optional). And that'southward it! Very unproblematic if you lot inquire me.

Is there a vegetarian version?

If you're a vegetarian, you can check out my Tomato Egg Stir Fry which is very similar to my beefiness stir fry with tomatoes and onions.

Sentry how I fabricated it!

Tips for Tomato Beef Stir Fry

I will share some tips beneath to guide you on how to make this beef stir fry with tomatoes and onions:

Use flank steak and slice it thinly. To slice sparse broad pieces, slice it on an bending against the grain. To ensure very thin slices of beefiness, you can freeze it for 30 minutes to 1 hour and piece it and then.
Marinate your beef overnight or a couple of hours for an ultra tender juicy beef.
Prepare all your ingredients in advance. This is important because if you're multitasking yous can easily overcook your beef or tomatoes.
Slice your tomatoes into large wedges to ensure they don't disintegrate into the sauce.
Merely cook your beefiness until 75% cooked and so quickly add in your onions, ginger, and ketchup. If yous cook the beef fully and so add in your other ingredients, it will crusade for an overcooked beef. Only let'south say if you do, it'due south not the terminate of the world. The sauce will go far moist, but your beef will just not exist as bouncy.
Once you add in your remaining ingredients, requite it a GENTLE stir to ensure y'all don't break apart the tomatoes.
Let the sauce to simmer and then it thickens by simmering for a few minutes over medium heat.

FAQ

Oft asked questions nigh this beefiness with tomatoes and onions:

What cut of beef should I use for this recipe?

Flank steak. If you can't find this cut, utilize top sirloin but I would suggest slicing off the thick fat surrounding it and utilise a meat tenderizer to hammer information technology into thinner pieces.

What tomatoes should I employ?

Large tomatoes are the all-time for this recipe as you want to cut them into large wedges, so they don't suspension apart in the sauce.

Other Chinese recipes you may similar!

If you enjoyed this tomato beef stir fry recipe then you may relish these other Cantonese recipes:

SATAY BEEF SANDWICH
HONG KONG HAM EGG SANDWICH
SATAY BEEF NOODLE SOUP
CHINESE Fashion SATAY BEEF
CANTONESE CREAM CORN FISH
CHINESE Salt AND PEPPER PORK
CHINESE Beefiness NOODLE STIR-FRY

For this recipe

Y'all will demand the post-obit ingredients for my tomato plant egg beef stir fry:

0.685 lbs Flank steak, thinly sliced
ii big Tomatoes, sliced into large wedges
1 large cooking Onion, diced
½ tbsp ginger, thinly sliced
4 tbsp Ketchup
1 tbsp Cornstarch
1 cup Water
ii stalks Green onion, finely chopped
1 tbsp sugar
1 tbsp cooking oil

Beef marinade:

¼ tsp Baking soda
ii tsp Soy sauce
1.5 tsp Cornstarch
¼ tsp Garlic powder
2 tsp Water
2 tsp garlic, minced

How to make Beefiness Tomato Stir Fry

Slice your beef into wide thin pieces on bending and against the grain if you're using flank steak. Transfer it to a mixing bowl and marinade with beefiness marinade ingredients. Mix well and pack the beefiness slices into a ball so the marinade actually soaks into the meat. Set aside to ready your other ingredients. For extra tender beef: let this marinate for at least 30 minutes.
Piece tomatoes into large wedges, onions into diced pieces and finely slice dark-green onions.
Whisk together i tbsp cornstarch and 1 cup of water. Fix bated.
Into a hot pan or wok ready over medium heat, add cooking oil. Once oil is hot, add marinated beef and quickly disperse the beefiness evenly across the pan to cook. Melt until it's 75% cooked or mostly brown.
Next add onion, ginger, ketchup and mix well. Cook until onions are softened, about 1 minute.
Then cascade in cornstarch slurry, followed by tomatoes and mix until everything is combined. Allow the sauce to simmer and thicken, about two minutes.
Stir in sugar and gently mix (you don't want the tomatoes to pause apart). Garnish with green onions and serve hot. Enjoy!

Requite it a try!

Well, I hope you lot give my recipe for beef love apple stir fry a try! It always excites me when you guys brand my recipes and I hope this is one yous try.

Cheers for visiting my blog! If y'all enjoyed my tomato beefiness stir fry Chinese recipe, please share it with your family and friends or on social media!

Take a pic if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories and then I can share your creation in my stories with credits to you!

Made this Chinese Beef Love apple Stir-fry and loved it?

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Christie

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chinese tomato beef stir fry

Easy Chinese Beefiness Tomato plant Stir-fry

Chinese Beef Tomato Stir-fry. Tender flank beef steak cooked in a delicious, sweet tomato ketchup stir fry sauce with onion, garlic and ginger. Perfect with some hot steamed rice. A popular dish in Chinese cuisine. Corking for dinner or lunch. Ready in but 30 minutes.

Prep Time fifteen mins

Melt Time 10 mins

Total Time 25 mins

Class dinner, luncheon

Cuisine Chinese

Servings iv

Calories 213 kcal

0.685 lbs Flank steak thinly sliced
two large tomatoes sliced into big wedges
i big yellowish onion diced
½ tbsp ginger thinly sliced with pare on
iv tbsp Ketchup
1 tbsp Cornstarch
i loving cup Water
2 stalks Light-green onion finely chopped
1 tbsp white granulated carbohydrate
ane tbsp vegetable oil

Slice your beef into wide sparse pieces on angle and against the grain if you're using flank steak. Transfer it to a mixing bowl and marinade with beefiness marinade ingredients. Mix well and pack the beef slices into a brawl so the marinade really soaks into the meat. Set up aside to prepare your other ingredients. For actress tender beefiness: permit this marinate for at to the lowest degree thirty minutes.
Piece tomatoes into large wedges, onions into diced pieces and finely slice green onions.
Whisk together one tbsp cornstarch and ane cup of water. Prepare aside.
Into a hot pan or wok set over medium heat, add cooking oil. Once oil is hot, add marinated beef and quickly disperse the beef evenly across the pan to melt. Cook until it's 75% cooked or generally brown.
Next add together onion, ginger, ketchup and mix well. Melt until onions are softened, about 1 infinitesimal.
And so pour in cornstarch slurry, followed past tomatoes and mix until everything is combined. Let the sauce to simmer and thicken, about 2 minutes.
Stir in saccharide and gently mix (you don't want the tomatoes to break autonomously). Garnish with light-green onions and serve hot. Bask!

NOTES

Delight go out a 5 star review (be kind)! Tag me on social media @christieathome as I'd dear to run into your creations!

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