Beef Tomato Recipe

Name: Beef Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 2 tablespoons chinese rice wine or 2 tablespoons dry sherry; 2 teaspoons cornstarch; 1/2 teaspoon baking powder; 3/4 lb flank steak, thinly sliced across the grain; 1/4 cup low sodium chicken broth; 1/4 cup ketchup; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; 2 teaspoons sesame oil; 1 teaspoon chili-garlic sauce; 2 tablespoons cooking oil; 1 teaspoon garlic, minced; 1 small onion, cut into 1/2-inch squares; 2 green onions, cut into 1-inch pieces; 3 small tomatoes, peeled and cut into 1-inch cubes; 2 1/2 teaspoons cornstarch, dissolved in; 2 tablespoons water

Servings: persons

2 tablespoons soy sauce
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
2 teaspoons cornstarch
1/2 teaspoon baking powder
3/4 lb flank steak, thinly sliced across the grain
1/4 cup low sodium chicken broth
1/4 cup ketchup
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons sesame oil
1 teaspoon chili-garlic sauce
2 tablespoons cooking oil
1 teaspoon garlic, minced
1 small onion, cut into 1/2-inch squares
2 green onions, cut into 1-inch pieces
3 small tomatoes, peeled and cut into 1-inch cubes
2 1/2 teaspoons cornstarch, dissolved in
2 tablespoons water

1
Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
2
Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
3
Separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
4
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons chinese rice wine or 2 tablespoons dry sherry, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, and more.

Yes, Beef Tomato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions