A Beef & Tomato stir-fry is an easy to prepare dish if you love beef and fresh tomatoes. Marinate the beef in advance the night before and it makes a tender and tasty dinner. Sometimes if I'm feeling like I need an extra hearty meal, I'll add in a few eggs after browing the tomatoes, and scramble them in. Very similar to an eggs and tomato side dish my grandma used to make all the time. As with all of my family style dishes, it's best served hot and with a bowl of freshly made hot rice straight out of the rice cooker.
Tip: I use beef skirt steak in this recipe because it's relatively inexpensive compared to other cuts of meats. If you feel like splurging, you can also use New York Strip steak or another cut of beef of your choice.
1 lb. beef skirt steak
2 medium tomatoes
handful of smaller tomatoes (various colors)
1-2 green onion stalks
1 Tbsp. rice wine
1 tsp. oil
1 Tbsp. corn starch
1/4 tsp. salt
1-2 cloves garlic (1 tsp. minced)
1 tsp. minced ginger
1 tsp. cane sugar
white pepper (dash)
sesame oil (drizzle)
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp water
1 Tbsp cornstarch
Ready in Total Time: 30 min.
Prep Time = 20 mins. Cook Time = 10 mins.
For the full preparation method and instructions, watch the YouTube video tutorial here.
Start by slicing the beef into thin strips.
In a medium sized bowl, add the beef slices and start your marinade with the corn starch and other ingredients. Refrigerate and let marinate for 1 hour, or over overnight.
Clean and cut your tomatoes, green onions, and shallot.
Prepare the sauce mix in a small bowl.
Prepare the sauce thickenr in a separate small bowl and combine well with cold or room temperature water.
Stir-fry the beef and remove and set aside in a bowl (we'll finish the cooking process for the beef at the end).
Stir-fry the tomatoes, shallots and green onions. Then combine with the beef, sauce, and finally the sauce thicker.