Easy Beef Tomato Recipe
Thinly sliced beef and chunky vegetables are stir fried to perfection, then coated with a rich tomato gravy.
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.