This Beef Tomato recipe is from an old Hawaiian cookbook and it truly is the best. Thinly sliced beef is marinated, then stir fried with chunky vegetables in a thick and rich tomato gravy. This simple dish a staple in Hawaii, and for good reason.
This Beef Tomato Recipe is:
- Made with inexpensive chuck steak
- Cooked in under 30 minutes
- Filled with stir fried veggies
The first time I ate this recipe was at a pot luck after a cattle branding. There must have been a dozen other dishes served that day, but this is the one that really stood out.
I kept dreaming about the flavors for weeks after!
Ingredients:
- chuck steak - thinly sliced, can be substituted for round steak, sirloin, flank, etc
- roma tomato - beef tomato or any slicing tomato are good substitutions
- celery - cut on an angle, provides good flavor and texture
- green bell pepper - flavors the entire dish, red bell pepper can be used as well
- ketchup - the base for the tomato gravy
- corn starch - used to thicken the gravy
- beef stock - *not pictured* stretches the gravy further
(see recipe card for full ingredient list)
How to Make Beef Tomato
- Combine marinade ingredients in a bowl or ziplock bag.
- Add thinly sliced beef, stir to combine and let marinade for 15-20 minutes.
- Cut vegetables and set aside.
- Combine gravy ingredients and stir until corn starch dissolves.
- In a large frying pan heat a tablespoon of oil over medium high heat. Add bell peppers, onions, and celery. Cook for 5 minutes or until lightly browned and softened. Add tomato wedges and cook for another minute. Remove vegetables from pan and set aside.
- Add another tablespoon of oil to the same pan. Add your beef and cook until browned but still pink in the center, 2-3 minutes.
- Return your vegetables to the pan as well as your green onions. Stir to combine.
- Add your gravy to the pan and bring to a quick simmer, around one minute. Turn off heat and serve while hot.
What to serve with this recipe?
Traditionally served over white rice but hearty enough to be enjoyed on its own.
How to store this recipe?
This recipe can be stored in an airtight container or large ziplock bag in the refrigerator for up to 3 days. Great for meal prepping! I do not recommend freezing this dish, the texture of the vegetables can get mushy.
If you enjoyed this Easy Beef Tomato recipe, try my Hawaiian Beef Stew in Instant Pot or this Easy Loco Moco recipe!
Easy Beef Tomato Recipe
Ingredients
- 2 tbsp neutral oil split
- 1 ½ lb chuck steak (sirloin, round, flank) cut in thin slices against grain
- 1 onion wedged
- 2 celery stalks cut diagonally in 1 inch chunks
- 1 green bell pepper 1 inch chunks
- 2 roma tomatoes wedged
- 2 green onion stalks 1 inch lengths
Marinade
- 1 inch ginger crushed
- 1 garlic clove crushed
- ½ teaspoon sugar
- ½ teaspoon salt
- 2 tablespoon soy sauce
- ½ tablespoon corn starch
- 1 tablespoon oil
Gravy
- 1 tablespoon corn starch
- 1 ½ teaspoon sugar
- 1 teaspoon soy sauce
- ½ teaspoon worcestershire sauce
- 2 tbsp ketchup
- ¼ cup beef broth
Instructions
- Combine marinade ingredients in a large bowl or zip lock bag. Mix thoroughly, add beef, and marinade for 15 to 20 minutes.
- Heat 1 tablespoon of oil in a large pan or wok. Stir fry onions wedges, celery, and bell peppers on medium high heat for about 2 minutes. Season with salt to taste.
- Add tomatoes and cook for another minute. Remove all vegetables from pan and set asides.
- In the same pan, heat 1 tablespoon of oil and saute beef until browned but still medium rare. Remove garlic and ginger.
- Return stir fried vegetables to pan. Add green onions and gravy mixture. Bring to a quick simmer and turn off the heat. Serve hot over white rice.
Notes
- Chuck steak can be substituted for round, sirloin, or flank.
- If you would like more gravy add another tablespoon of ketchup and ¼ cup of beef broth.
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