Chinese Beef Tomato Stir-fry. Tender flank beef steak cooked in a delicious, sweet tomato ketchup stir fry sauce with onion, garlic and ginger. Perfect with some hot steamed rice. A popular dish in Chinese cuisine. Great for dinner or lunch. Ready in just 30 minutes.
Slice your beef into wide thin pieces on angle and against the grain if you’re using flank steak. Transfer it to a mixing bowl and marinade with beef marinade ingredients. Mix well and pack the beef slices into a ball so the marinade really soaks into the meat. Set aside to prepare your other ingredients. For extra tender beef: let this marinate for at least 30 minutes.
Slice tomatoes into large wedges, onions into diced pieces and finely slice green onions.
Whisk together 1 tbsp cornstarch and 1 cup of water. Set aside.
Into a hot pan or wok set over medium heat, add cooking oil. Once oil is hot, add marinated beef and quickly disperse the beef evenly across the pan to cook. Cook until it’s 75% cooked or mostly brown.
Next add onion, ginger, ketchup and mix well. Cook until onions are softened, about 1 minute.
Then pour in cornstarch slurry, followed by tomatoes and mix until everything is combined. Allow the sauce to simmer and thicken, about 2 minutes.
Stir in sugar and gently mix (you don’t want the tomatoes to break apart). Garnish with green onions and serve hot. Enjoy!
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