Stir-fry of Chinese Beef and Tomato Tender flank beef steak simmered in a sweet tomato ketchup stir fry sauce with onion, garlic, and ginger.
With some hot steamed rice, this dish is ideal. In Chinese cuisine, this is a popular dish. Excellent for dinner or lunch. In just 30 minutes, you’ll have a delicious meal.
This dish is my absolute favorite. My family and I have fond memories of eating this dish at the dinner table.
My mother made her version at least once a month. Her recipe was a Chinese tomato beef egg dish. This dish was always accompanied by some steaming rice.
The best part is when the sweet tomato sauce smothers your rice and you get a bite of the beef mixed in with the tomato. Healthy, simple, and comforting.
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EASY TO MAKE!
This Chinese tomato beef stir fry is ridiculously simple to make. You are simply marinating your beef in a quick marinade to prepare and tenderize it.
This step is best done overnight for extra tender, juicy beef. The beef will then be fried with onion, ketchup, and ginger until it is 75 percent cooked.
Next, combine your cornstarch slurry and chopped tomatoes in a mixing bowl.
Allow this to simmer until the sauce thickens, then add some sugar to increase the sweetness (optional). That’s it! If you ask me, it’s very simple.
Another Version: tomatoes & savory beef Recipe Video
Do you enjoy fresh tomatoes and flavorful beef? Watch this video.
This quick Chinese Beef & Tomato Stir Fry should be in your weekly menu rotation.
Marinate the steak the night before for a tender and flavorful stir fry.
For an extra robust supper, I sometimes add a couple of scrambled eggs to the dish after the tomatoes are seared. By Angel Wong’s Kitchen
IS THERE A VEGETARIAN VERSION?
If you’re looking for a vegetarian option, try my Tomato Egg Stir Fry, which is very similar to my beef stir fry with tomatoes and onions.
HOW TO TENDERIZE BEEF STRIPS FOR STIR FRY
Have you ever bought a packet of beef strips for stir fry only to find that the beef was tough?
This is due to the fact that those packets do not use the more expensive cuts of beef. It stands to reason that they will not sell beef fillet for the same price as chuck.
Baking soda is the solution! (Also known as Bicarb, Bicarbonate of Soda, and Sodium Bicarbonate) will break down the fibers in the meat, making it tender.
Seriously, these are the most tender beef strips you’ve ever eaten!
HOW TO TENDERISE BEEF WITH BAKING SODA
- Sprinkle a small amount of baking soda on top of the beef and toss to coat.
- Allow the meat to sit for 15 minutes before thoroughly washing to remove the baking soda.
- The meat will change color and become extremely tender!
- Pat it dry before frying it to ensure it crisps up and doesn’t sweat while cooking.
SO WHICH CUT SHOULD I BUY FOR BEEF STIR FRY?
You don’t need to spend a lot of money on beef fillets when you use the baking soda trick; you can use cheaper cuts and still have melt-in-your-mouth tender beef.
I recommend using:
- Steak Flank
- Steak Skirt
- Strips Stir-Fry
- Strips of Rump Steak
- Steak, Round
HOW TO CUT BEEF FOR STIR FRY
- If you buy a whole steak, how you cut it can have a big impact on how tender it is! I know, it’s insane! The secret to super tender beef is to find the grain of the meat and then cut across it.
- The meat will simply fall apart in your mouth as a result of this. If you cut against the grain, you will get tougher strips of beef.
WHICH TOMATOES SHOULD I USE?
Because the recipe calls for fresh tomatoes, canned tomatoes will not work. You can use any fresh tomato, but I recommend standard or roma varieties.
Beefsteak tomatoes are large and do not soften completely, whereas cherry tomatoes are small and easily turn to mush.
TIPS FOR TOMATO BEEF STIR FRY
I’ll give you some pointers on how to make this beef stir fry with tomatoes and onions down below:
- Use thinly sliced flank steak. To make thin, wide slices, cut them at an angle against the grain. To ensure very thin slices of beef, freeze it for 30 minutes to 1 hour before slicing.
- Marinate your beef overnight or for a couple of hours for tender, juicy meat.
- Prepare all of your ingredients ahead of time. This is significant because multitasking can easily result in overcooking your beef or tomatoes.
- To prevent the tomatoes from disintegrating into the sauce, cut them into large wedges.
- Cook your beef until it’s 75 percent done, then quickly add your onions, ginger, and ketchup. If you cook the beef completely before adding the other ingredients, it will be overcooked. But suppose you do, and it’s not the end of the world. The sauce will keep it moist, but your beef will be less bouncy.
- When you’ve finished adding the rest of the ingredients, give it a gentle stir to avoid breaking up the tomatoes.
- Allow the sauce to thicken by simmering it for a few minutes on medium heat.
Frequently Asked Questions
Why do people put tomato paste in beef stew?
To begin, I believe you’re adding too much liquid, and it’s not simmering down to a rich, deep-colored stew. Don’t forget that the vegetables produce liquid as well. Because you’re using tomatoes, use tomato paste instead of tomato juice and diced tomatoes to thicken the mixture and create a deeper color.
Can you eat beef tomatoes raw?
Suggestions for Beefsteak Tomato Serving. Beefsteak can be eaten raw or sliced on sandwiches and hamburgers. Dice the beefsteak and use it to top salads, salsas, or chili. Beefsteaks can be broiled, grilled, stuffed, and used in stews, casseroles, gumbos, and jambalayas.
Can I skip tomato paste?
If you run out of tomato paste, don’t panic; tomato sauce and tomato puree are both excellent substitutes. Use 3 tablespoons tomato puree or sauce for every 1 tablespoon of tomato paste required.
How can I make my beef stew more flavorful?
For extra savory (or umami) flavor, try adding soy sauce or Worcestershire sauce, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness, or chili powder or smoked paprika for spice and depth.