Hong Kong-style Tomato Beef

Published on in Beef, Proteins
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Hong Kong-style tomato beef is a tangy stew with tender beef – quick and easy.

Tomato Beef Stew
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Tomato Beef Stew

5 from 1 vote
Course: Lunch, DinnerCuisine: Cantonese, ChineseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Tomato beef stew is a tangy dish that goes well with white rice.

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Ingredients

  • 2 ribeye steaks

  • 4 vine tomatoes

  • 1 tablespoon sesame oil

  • 1 tablespoon chopped garlic

  • 1 tablespoon rice wine

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1/4 cup water

  • 2 tablespoons ketchup

  • 1 tablespoon sugar

  • 1 scallion

  • 1 tablespoon cornstarch

Directions

  • Slice ribeye steak into 2 inch strips and set aside
  • Cut tomatoes into 8 sections removing the hard stem area at the top.
  • Heat wok on medium-high heat with sesame oil. Add garlic and brown slightly. Add sliced beef and stir fry until the outer layer is brown. Do not overcook as it will finish cooking with the tomatoes later. Remove from wok and set aside.
  • Add tomatoes into wok with rice wine and stir-fry for a minute. Mix in soy sauce, oyster sauce, water, and ketchup. Cover and let cook for about 10 minutes as a sauce develops.
  • Mix in beef and scallions. Add sugar to desired sweetness and let cook for another 2 minutes.
  • To make sauce thicker, create cornstarch slurry by mixing cornstarch with a tablespoon of cold water, then slowly add to wok while mixing to create desired thicker sauce. Plate and serve with white rice.

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