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Tomato Beef III


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  • 3/4 pound flank or tri-tip steak sliced thinly
  • across the grain
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster-flavoured sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons whiskey
  • 1 teaspoon minced garlic
  • 1/4 cup ketchup
  • 1 1/2 teaspoons Chinese rice wine (or dry sherry)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 1/2 onion sliced thinly
  • 1 celery stalk trimmed, and sliced thinly
  • 1/2 green bell pepper cut 1/2" dice
  • 1/2 cup quartered button mushroom
  • 1 tomato cut into 8 wedges
  • Hot steamed rice or noodles for serving


Servings 4


Step 1

Marinate the beef: Stir the cornstarch, oyster-flavored sauce, soy sauce, whiskey and garlic together in a bowl until blended. Add the flank steak and toss gently to coat. Let stand for 10 minutes.

For the Sauce: Stir the ketchup, rice wine, soy sauce, Worcestershire sauce and sugar together in a bowl.

For the Dish: Heat a wok over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Add the beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Scoop the beef from the wok and set aside.

Add the remaining 1 tablespoon of oil to the pan and swirl to coat the sides. Add the onion, celery, bell pepper and mushrooms. Stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the sauce and tomato. Bring to a boil and return the beef to the wok. Cook until the meat is coated with the sauce and heated through, 1 to 1 1/2 minutes. Serve with steamed rice or noodles.

This recipe yields 4 servings.

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