Chinese Beef with Tomatoes
Experience the perfect harmony of tangy and savory flavors with Chinese Beef with Tomatoes, a quick and vibrant stir-fry that’s bursting with freshness. Tender slices of marinated beef, juicy ripe tomatoes, and aromatic scallions come together in a silky sauce made with soy sauce, oyster sauce, and a hint of sugar for balance. This dish is cooked in just 10 minutes, making it a go-to option for busy weeknights without sacrificing rich, authentic flavors. Lightly mashed tomatoes release their juices to create a naturally flavorful base, while optional sesame oil adds a nutty depth to the finish. Serve this vibrant stir-fry over a bed of steamed white rice for a comforting, restaurant-quality meal at home. Perfect for anyone craving easy Chinese recipes or beef stir-fry ideas!
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Recipe Information
Ingredients
- 400 grams beef (sirloin or flank steak)
- 3 medium ripe tomatoes
- 2 stalks scallions (green onions)
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 50 milliliters water
- 2 tablespoons vegetable oil
- 1 teaspoon white sugar
- 1 teaspoon sesame oil (optional)
- 1 pinch salt
- 1 pinch white pepper
Instructions
Slice the beef thinly against the grain into bite-sized strips. Place the beef in a bowl and marinate with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, a pinch of salt, and a pinch of white pepper. Mix well and let it marinate for 15 minutes.
While the beef is marinating, dice the tomatoes into 1-inch chunks. Finely chop the garlic and slice the scallions into 1-inch lengths, separating the white and green parts.
In a small bowl, mix together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 50 milliliters of water, and 1 teaspoon of sugar. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. When the oil is hot, add the beef slices and stir-fry for 1-2 minutes until the beef is just browned. Remove the beef from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic and the white parts of the scallions, stirring until fragrant, about 30 seconds.
Add the diced tomatoes to the wok and stir-fry for 1-2 minutes until they start to soften. Lightly press the tomatoes with your spatula to release their juices.
Return the beef to the wok and pour in the sauce mixture. Stir everything together and let it cook for another 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
If desired, drizzle sesame oil over the dish before serving. Garnish with the green parts of the scallions.
Serve hot over steamed rice.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.2 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
