Chinese beef and tomato stir fry recipe

This Chinese beef and tomato stir-fry is something I grew up eating when I was a kid and is a very popular Cantonese dish. It is very warming and the ingredients are quite basic that you can probably grab everything from a standard supermarket. I’ve modified the family’s recipe, which has traditionally used tomato ketchup as the base for the sauce instead of passata.

Chinese beef and tomato stir fry
Serves 4
Print
538 calories
97 g
140 g
10 g
15 g
2 g
514 g
514 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
514g
Servings
4
Amount Per Serving
Calories 538
Calories from Fat 85
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 140mg
47%
Sodium 514mg
21%
Total Carbohydrates 97g
32%
Dietary Fiber 5g
18%
Sugars 14g
Protein 15g
Vitamin A
52%
Vitamin C
74%
Calcium
9%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 360g uncooked rice (thai jasmine and/or mixed grain rice)
  2. Cooking oil
  3. 400g-500g Beef (flank steak, sometimes marketed as frying steak)
  4. 3 large size chicken eggs, beaten together
  5. 2 inches ginger, grated
  6. 1 large onion, cut into wedges
  7. 5-6 cloves of garlic, chopped
  8. 2 tsp Shaoxing rice wine
  9. 3 tsp rice vinegar
  10. 1/4 cup (60ml) chicken stock
  11. 1 can (500g) of pasatta (you can use a can of chopped tomatoes instead and leave out the fresh tomatoes)
  12. 6 large size tomatoes, cut into wedges or a 330g halved cherry tomatoes (you can also use a mixture of the two)
  13. 4 tsp sugar
  14. 2 tsp corn starch
  15. chopped coriander, about a dozen prigs (optional)
For Marinade
  1. 1 tsp sesame oil
  2. 2 tsp oyster sauce (can omit)
  3. 2 tsp Shaoxing rice wine or sherry
  4. 2 tsp cornstarch
  5. 1 tsp light soy sauce
  6. 1 tsp dark soy sauce
  7. 1 tsp ground white pepper
  8. 1/4 tsp salt
Instructions
  1. Cut the flank steak into thin slices across the grain. Transfer to a small mixing bowl and add the marinade. Mix well, cover and put into the fridge for at least 30 minutes, preferably overnight. If you are rushing, you can skip marinating the beef for any length of time.
  2. When you are ready to cook, make the rice according to the instructions on the pack.
  3. Set pan or wok on high heat. Add 3 tbsp of cooking oil and cook the eggs, adding a pinch of salt (1/4 tsp) while cooking. Remove and set aside.
  4. Heat the wok with 2 tbsp oil and add the beef. Cook on high for 3 minutes, remove and set aside whilst it's still a bit pink.
  5. Heat the wok with 2 tbsp oil and add the garlic and ginger and fry for a minute.
  6. Add the Shaoxing rice wine and rice vinegar.
  7. Add the onion and fry for a minute.
  8. Add the chicken stock, tomatoes pasatta and sugar. Bring to a boil and cook until tomatoes soften.
  9. Mix the corn starch with 3 tsp water, then add to thicken the sauce if required.
  10. Return the beef and eggs to the wok and add coriander if using.
  11. Cook for a further 2-3 minutes, and serve with rice (I used mixed rice, hence the purple colour).
  12. Garnish with coriander if using.
Notes
  1. You can make a quick simpler version of this dish by omitting the garlic and ginger. Simply fry the beef in the marinade, add the tomatoes, add some ketchup and serve with a fried egg on top.
  2. Making this veggie? Use vegetarian oyster sauce or omit it in the marinade and use tofu instead. Use vegetable stock instead of chicken stock. Vegans can leave out the egg.
beta
calories
538
fat
10g
protein
15g
carbs
97g
more
Elsa Eats http://www.elsaeats.com/

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