Looking for a quick, delicious, and nutritious meal? Chinese tomato and beef stir-fry is a classic that never fails to deliver. This savory, tangy, and slightly sweet dish combines tender beef slices with juicy tomatoes, creating a harmonious balance of flavors that’s both comforting and refreshing. Whether you’re new to Chinese cooking or a seasoned pro, this recipe is a must-try. {Gluten-Free Adaptable}
Tomato and beef stir-fry is a homestyle dish that originated in Beijing. It uses a simple soy sauce and ketchup based sauce to bring the beef slices and tomato together. Just like the beloved tomato and egg stir fry, this hearty and comforting dish has become a favorite staple of many home cooks. Top it on steamed rice so the rice soaks up the tomato sauce, and you’ll have a satisfying and balanced meal in no time.
Beef and tomato stir fry ingredients
Cook with ripe tomatoes
The quality of the tomatoes makes a huge difference in this dish. When you shop for tomatoes at the grocery store, it’s very likely that the tomatoes will still be a bit firm to the touch and not quite ripe yet. It’s best to place the tomatoes at room temperature for a couple of days, until they turn tender, so the taste is sweeter and the texture juicier.
The best cut of beef for stir fry
My favorite cut of beef for making beef and tomato stir fry is flank steak. It is well marbled and not too tough, which creates a juicy tender result after cooking.
When I cut the flank steak, I like to divide the big piece into 2 to 3 sections along the grain. Then I slice it against the grain with my knife tilted 45 degrees. It will produce nice flat, thin slices that work perfectly in the stir fry.
Mise en place
When you’re ready to cook, your table should have:
- Marinated beef
- Sliced tomato
- Mixed sauce
- Cornstarch slurry
- Sliced green onion (I kept the white and greens separated because I will add them at different times during the cooking)
How to make beef and tomato stir fry
Making beef and tomato stir fry is quite straightforward.
First, you cook the beef slices, then move them to a plate once they are just cooked. This will ensure the beef is not overcooked as you cook the other ingredients.
Then you cook the white part of the green onion to release the fragrance, then cook the tomato. If using ripe tomatoes, you only need to cook them a short time so they become tender and break down a bit.
Then you add back the cooked beef and pour in the sauce for a quick stir. Lastly, add the cornstarch slurry to thicken the sauce and add the green part of the green onion to finish it up.
How to adjust the consistency of the sauce
The consistency of the sauce is a bit tricky to maintain, because the tomatoes will release a lot of juice during the cooking, and they’ll keep releasing it even after the dish is done. Also, depending on the ripeness of the tomatoes, they can release very little or a ton of liquid.
That’s why I created the cornstarch slurry separately instead of adding the cornstarch into the sauce. You will use the slurry to thicken the sauce at the end of cooking. You should add the slurry slowly, a portion at a time, to thicken the sauce according to your actual cooking result. Also, be aware that your sauce will likely dilute a little further after you serve the dish, because the salt in the sauce will keep drawing the liquid out of the tomatoes.
How to serve beef and tomato stir fry
My favorite way to serve beef and tomato stir fry is to top it on steamed rice. The rice will soak up the sweet, tangy and savory sauce, making it so hearty and nice.
You can also serve this dish over boiled noodles. It’s kind of like a Chinese version of spaghetti bolognese.
Chinese beef and tomato stir fry is a perfect representation of how simple ingredients can create extraordinary flavors. It’s wholesome, quick to make, and incredibly versatile. Whether you’re cooking for a weeknight dinner or looking to impress guests with an authentic Chinese dish, this recipe is sure to become a favorite. It’s also very kid-friendly and it’s one of the most popular dishes to help kids eat more protein and veggies.
Give it a try and bring the vibrant flavors of this classic stir fry to your table!
Other easy stir fry recipes for your weekday dinner
- Black Pepper Chicken
- Chinese Beef and Broccoli (牛肉炒西兰花)
- Easy Egg Fried Rice (蛋炒饭)
- Bok Choy and Mushroom Stir Fry
- Soy Sauce Pan Fried Noodles (广式豉油皇炒面)
Beef and Tomato Stir Fry (番茄炒牛肉)
Ingredients
Marinating
- 1 lb (450 g) beef flank steak
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Sauce
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 2 green onions , sliced, white and green parts separated
- 4 tomatoes , cut to bite-size pieces (about 1 lb / 450 g tomato)
Instructions
- Slice the beef against the grain into 1/4” (0.5 cm) thick slices. Transfer to a small bowl. Add the Shaoxing wine, soy sauce and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 to 15 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Mix the cornstarch with water in a small bowl to make a slurry.
- Pour in 1 tablespoon of oil and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the beef in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink. Transfer to a plate.
- Pour in the remaining 1 tablespoon of oil and add the green onion white part. Stir a few times to release the flavor and fragrance.
- Add the tomato. Cook and stir until the tomato starts to break down and has turned tender.
- Add back the cooked beef and pour in the sauce. Stir a few times to mix everything together.
- Stir the cornstarch slurry again so it dissolves completely. Pour half of it into the pan and stir to thicken the sauce. Observe the sauce and add the rest of the slurry if it’s not thick enough. Turn to lowest heat and taste the dish. Sprinkle with a bit more salt to adjust seasoning if needed. Add the green onion green part and give it a final stir.
- Transfer everything to a plate immediately. Serve hot as a main dish.
