Beef Tomato Stir-fry

Name: Beef Tomato Stir-fry
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 1 pound flank steak ((sliced into ¼-inch/6mm thick pieces)); 1 tablespoon water; 2 teaspoons cornstarch; 1/4 teaspoon baking soda; 1 teaspoon neutral oil ((such as vegetable, canola, or avocado oil)); 2 teaspoons oyster sauce; 2 tablespoons soy sauce; 1 teaspoon sugar ((or to taste)); ½ teaspoon sesame oil; 1/8 teaspoon white pepper; 2 tablespoons neutral oil ((such as vegetable, canola, or avocado oil; divided)); 2 slices ginger ((1/8-inch/3mm thick; 2 slices = about 4g)); 1 clove garlic ((finely minced)); ¼ cup shallot ((sliced)); 1 scallion ((cut on an angle into 2-inch/5cm pieces at an angle; white and green parts separated) ); 2 tablespoons ketchup; 2 pounds ripe tomatoes (cut into bite-size wedges (2 pounds/900g = 4 to 5 large tomatoes)); 1 tablespoon Shaoxing wine; 1 1/2 teaspoons cornstarch ((mixed with 1 tablespoon water))

Instructions

Prep:1h 10minCook:5min

This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.

Updated at: Sun, 21 Dec 2025 08:27:48 GMT