Beef Tomato Stir-fry
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The Woks of Life · by Bill★ 5.0 (49)

Beef Tomato Stir-fry

NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 52%
CARBS 18G20% OF CAL
3G FIBER9G SUGAR5G OTHER
FAT 20G51% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic Chinese stir-fry combining tender beef and late-summer tomatoes in a savory-sweet sauce with oyster and soy. The dish is quick, flavorful, and deeply personal to the cook's memories of home cooking.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound flank steak ((sliced into ¼-inch/6mm thick pieces))
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1/4 teaspoon baking soda
  • 1 teaspoon neutral oil ((such as vegetable, canola, or avocado oil))
  • 2 teaspoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar ((or to taste))
  • ½ teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • 2 tablespoons neutral oil ((such as vegetable, canola, or avocado oil; divided))
  • 2 slices ginger ((1/8-inch/3mm thick; 2 slices = about 4g))
  • 1 clove garlic ((finely minced))
  • ¼ cup shallot ((sliced))
  • 1 scallion ((cut on an angle into 2-inch/5cm pieces at an angle; white and green parts separated) )
  • 2 tablespoons ketchup
  • 2 pounds ripe tomatoes (cut into bite-size wedges (2 pounds/900g = 4 to 5 large tomatoes))
  • 1 tablespoon Shaoxing wine
  • 1 1/2 teaspoons cornstarch ((mixed with 1 tablespoon water))
PREP
70M
SODIUM
776MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.