Total Time
20mins
Prep 15 mins
Cook 5 mins

This is a yummy quick stir-fry dish that's common in casual eateries in Hong Kong.

Ingredients Nutrition

Directions

  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.
Most Helpful

Tomato Beef is my wife's favorite Asian style dinner, and this is the closest recipe I have found that matches our tastes. The only exception is the "3 small tomatoes, peeled and cut into 1-inch cubes" I did not peel and did not throw them in until the last possible second, a quick stir (to warm them up) and then serve immediately over rice. (We don't care for mushy tomatoes). Other than that, the flavors were great! Nice Recipe, thank you.

Mr. D October 06, 2012

I was a little skeptical, but this was (is, I'm eating it right now) awesome! I used venison because I've got a freezer full of it, otherwise made as written and can't wait to make it again. Thank you for posting!

JDeMarois September 24, 2011

I LOVE this recipe! Very delicious and easy to cook.

AlaneD March 01, 2011