Chinese Beef and Tomatoes

This Chinese Beef and Tomatoes is really easy to prepare all you need is beef, tomatoes and green bell peppers, cooking is quick too so if you are in a hurry I suggest you make this.


When I used to work in Hong Kong before lunch on styroboxes was one of my regular meal, it’s quite easy to order too as you only given four meat options and three sauce options which in total makes 12 different dishes but they only need to prepare four things. Meat choices are beef, chicken, pork and fish while the sauces are corn, tomato and black pepper. One of my favourite ones are the fish and corn, beef and black pepper and this recipe today beef and tomatoes.

If you closely look at the dish it looks similar to the Western beef stewed in tomato but there is one big difference, this is not stewed, it is stir fried eventually making the cooking time drastically faster which can take a maximum of 15 minutes. It gives a different taste and effect as well as this one tends to be on the sweeter side and goes really well with rice and some simple Asian greens on the side.

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Chinese Beef and Tomatoes

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

This Chinese Beef and Tomatoes is really easy to prepare all you need is beef, tomatoes and green bell peppers, cooking is quick too so if you are in a hurry I suggest you make this.


Ingredients

Scale

Marinade

  • 2 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • salt

Sauce

  • 4 tbsp tomato ketchup
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1/2 cup beef stock
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • salt

Stir Fry

  • 600g rump steak, thinly sliced
  • 1 green capsicum, cubed (optional)
  • 2 tomatoes, each cut into 8 wedges
  • 4 cloves garlic, minced
  • 2 shallots, sliced
  • spring onions, sliced
  • oil
  • salt

Instructions

  1. Mix all marinade ingredients together, add beef making sure marinade is distributed evenly. Set aside for 30 minutes.
  2. Mix all sauce ingredients together, set aside.
  3. Place wok in a high heat, add oil then quickly stir fry beef for 3-4 minutes, if you have a small wok do this in batches to avoid overcrowding. Remove from wok then set aside.
  4. Sauté garlic and shallots.
  5. Add and stir fry green capsicum (if using) for a minute.
  6. Pour mixed sauce and tomatoes then bring it to a boil.
  7. Once sauce starts to thicken add the cooked beef and spring onions, mix well to distribute sauce. Season with salt and freshly ground black pepper, you can also make it sweeter to desired taste.

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10 Responses

  1. Jhuls says:

    Looks absolutely delicious!!!

  2. Hi Raymund. Wow, how funny that i never knew you worked in Hong Kong before. These kind of home style dishes remind me very much of traditonal foods and my mum does a version of this with eggs, rice and tomatoes too.

    It used to be one of her after school special dishes she’d make for us 🙂

  3. Ooh, beef and tomatoes. Looks delicious.

  4. This looks like a restaurant dish ! I love that the marinade would make the beef so tender even though it’s cooked quickly.

  5. Shirley says:

    Yum! My mom’s stir-fried Beef & Tomatoes was one of the first things I learned to make when I lived on my own. This looks so good!

  6. I actually never tried this before (I think) but I love how simple it is to make this delicious dish!

  7. madiha omair says:

    what can be use instead of chinese wine? i am muslim and i can’t use wine

    • Raymund says:

      You can use wither apple juice or white grape juice. Thanks for asking!

    • Colonial Chinese says:

      it’s very small amount of cooking wine, it would make no difference if you just you broth instead. When in a pinch, I have even used a small bit of cola and such. Enjoy.

  8. Connie says:

    I made this for lunch today. It is an attractive dish but I wasn’t in love with the flavor. Too much ketchup or paste for me. When I make it again I will change the sauce a bit.

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