Quick & Juicy Beef and Tomato Stir Fry

This quick and easy Beef and Tomato Stir Fry Recipe is going to wok your world. Made up of juicy tomatoes and tender beef, this saucy dish goes perfectly with rice. Read on for the full recipe!

*FYI - this post may contain affiliate links, which means we earn a commission at no extra cost to you if you purchase from them. Also, as an Amazon Associate I earn from qualifying purchases. Check out our Privacy Policy and Disclosure for more info.

Beef and Tomato Stir Fry is a classic Cantonese dish consisting of juicy tomatoes, succulent beef, and a delightfully tangy sauce that pairs perfectly with rice.

This comforting dish is a staple of Cantonese restaurants in Hong Kong & beyond, with an addictive flavour profile that’s at once sweet, savoury, and a little bit sour.

If you’re a fan of other sweet and sour dishes like Sweet and Sour Chicken Balls, then you’ll probably enjoy this one too. It’s truly an amazing comfort food that’s super simple to whip up.

So, keep scrolling for our foolproof Beef and Tomato Stir Fry recipe. No doubt it’ll have you saying Tomat’oh my goodness.

Ingredients for Our Beef and Tomato Stir Fry Recipe

For the beef:

  • 250g flank steak
  • 1/2 egg white (optional)
  • 1/2 tsp soy sauce
  • 1 tsp cooking wine
  • 1/2 tsp baking soda
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp oil

For the rest of the dish:

  • 1 tsp oil
  • 1 tsp sliced garlic
  • 1 tsp sliced ginger
  • 1 tsp green onion (white part), chopped
  • 50g onion, cut into thick chunks (refer to photo)
  • 250g tomatoes, cut into thick chunks (refer to photo)
  • 25g green pepper, cut into thick chunks
  • 1 tbsp cooking wine
  • 3/4 cup water
  • 2 tbsp ketchup
  • 2/3 tsp salt
  • 2 tbsp sugar
  • 2/3 tsp chicken powder
  • 2 tsp cornstarch, mixed with 2 tbsp water
  • 1 tbsp oil
  • 25g green onion (leafy part), cut into 1.25” long pieces

Step by Step Instructions for Our Beef and Tomato Stir Fry Recipe

This saucy beef dish is easy to whip together for a satisfying dinner that goes great with rice. Here are the step by step instructions!

At least 2 hours in advance, mix your beef, soy sauce, cooking wine, baking soda, cornstarch, and half of your water (2 tbsp) and mix well. 30 minutes later, add in the rest of your water (2 tbsp), along with a table spoon of oil). Mix, cover and keep in the fridge.

Boil a pot of water. Once the water is boiling, add your beef in, and stir to ensure the pieces don’t stick to each other or the bottom of the pan.

When the beef is about 80% done (still a little pink), drain it and run it under cold water for about a minute. Drain and set aside.

Heat up your wok and add in your garlic, ginger, and green onion – stir fry for 30 seconds.

Add your onion and stir fry for about 15 seconds.

Add your cooking wine.

Add your tomatoes, along with 3/4 cup water.

Add your 2 tbsp ketchup, then your 2/3 tsp salt, 2/3 tsp chicken powder, and 3 tbsp sugar.

Cook for a minute longer, then add in your beef slices and let it all simmer.

Stir and simmer until the beef is to your desired doneness. 

Add a tbsp of oil on top (optional), and top with your leafy green onion pieces.

Serve with rice and enjoy!

Beef and Tomato Stir Fry

Beef and Tomato Stir Fry

Ingredients

For the beef:

  • 250g flank steak
  • 1/2 egg white (optional)
  • 1/2 tsp soy sauce
  • 1 tsp cooking wine
  • 1/2 tsp baking soda
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp oil

For the rest of the dish:

  • 1 tsp oil
  • 1 tsp sliced garlic
  • 1 tsp sliced ginger
  • 1 tsp green onion (white part), chopped
  • 50g onion, cut into thick chunks
  • 250g tomatoes, cut into thick chunks
  • 25g green pepper, cut into thick chunks
  • 1 tbsp cooking wine
  • 3/4 cup water
  • 2 tbsp ketchup
  • 2/3 tsp salt
  • 2 tbsp sugar
  • 2/3 tsp chicken powder
  • 2 tsp cornstarch, mixed with 2 tbsp water
  • 1 tbsp oil
  • 25g green onion (leafy part), cut into 1.25” long pieces

Instructions

  1. At least 2 hours in advance, mix your beef, soy sauce, cooking wine, baking soda, cornstarch, and half of your water (2 tbsp) and mix well. 30 minutes later, add in the rest of your water (2 tbsp), along with a table spoon of oil). Mix, cover and keep in the fridge.
  2. Boil a pot of water. Once the water is boiling, add your beef in, and stir to ensure the pieces don’t stick to each other or the bottom of the pan.
  3. When the beef is about 80% done (still a little pink), drain it and run it under cold water for about a minute. Drain and set aside.
  4. Heat up your wok and add in your garlic, ginger, and green onion - stir fry for 30 seconds.
  5. Add your onion and stir fry for about 15 seconds.
  6. Add your cooking wine.
  7. Add your tomatoes, along with 3/4 cup water.
  8. Add your 2 tbsp ketchup, then your 2/3 tsp salt, 2/3 tsp chicken powder, and 3 tbsp sugar. Cook for a minute longer, then add in your beef slices and let it all simmer.
  9. Stir and simmer until the beef is to your desired doneness. 
  10. Add a tbsp of oil on top (optional), and top with your leafy green onion pieces.
  11. Serve with rice and enjoy!

We Hope You Enjoy Our Beef and Tomato Stir Fry Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.

Leave a Comment

Skip to Recipe