Simple Cooking Studio
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Tomato Beef Stir Fry

This is a popular Chinese dish served both at home and many restaurants in Hong Kong. At the restaurants, it is usually served on top of a plate of steamed rice as an individual meal.

What sets our recipe apart from traditional recipes is the use of cilantro. We’ve found that adding a cup of cilantro at the end really brightens up the taste and the look of the dish tremendously.

This saucy dish is usually served with steamed rice but can also go very well with Chinese steamed buns (mantou) or even pan-fried noodles.

Ingredients:
  • 1/2 pound flank steak, cut across the grain into thin strips
  • 4 medium size tomatoes,
  • 4 cloves garlic,
  • 1 cup cilantro,
  • 1/2 tablespoon
  • 1 tablespoon sugar
  • 1/2 tablespoon
  • 1 tablespoon soy sauce (for beef)
  • 1 tablespoon soy sauce (for tomatoes)
  • 1 tablespoon vegetable oil (for beef)
  • 1 tablespoon vegetable oil (for tomatoes)
Servings:
  • 2 to 3
Directions:
  1. Add soy sauce and cornstarch to beef and mix.
  2. Place a non-stick pan on stove.
  3. Turn heat to medium and add oil.
  4. when oil is hot, add tomatoes.
  5. Stir fry tomatoes for about 1 minute.
  6. Add sugar and remaining soy sauce and mix.
  7. Cover pan with lid and turn heat slightly down.
  8. Let it cook for about 8 minutes.
  9. Open lid, remove tomatoes and set aside.
  10. Put pan back to stove and turn heat to medium.
  11. Add garlic and stir fry for about 5 seconds.
  12. Add beef and stir fry until well done.
  13. Add tomatoes and mix with beef.
  14. Add cilantro and mix.
  15. Turn heat off and serve on a plate
Notes:
  • It is important to cut the flank steak across the grain into thin strips. Otherwise, the beef could become quite chewy to eat.
  • When tomatoes are being simmered, check once while to make sure water has not evaporated. If water has evaporated, add 1 tablespoon more.
  • For extra flavor, a dash of sesame oil may be added at the end.
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