Stir-Fried Ginger Tomato Beef

This stir-fried ginger tomato beef is one of my favorite wok dishes. 

This recipe, from Grace Young's book, Stir Frying to the Sky's Edge, is the author's take on a dish her mother used to prepare for Grace and her brother to get them to eat more rice. 

The sauce is delicious poured over the rice. I served it in a bowl to drench the rice in the delicious liquid. 

Ingredients: 

Whole canned tomatoes in juice, a serendipitous discovery after Grace Young could not find decent tomatoes in the market to poach and peel. The addition of the juice and the consistency of the canned tomatoes made the dish even more flavorful. 

Flank Steak. 

Sauces and Condiments: Soy sauce, Shao Hsing rice wine or dry sherry, sesame oil, and dark soy sauce. Dark soy sauce is also known as black soy sauce. It's thicker and richer and slightly sweeter than regular soy sauce. It has been aged longer. 

Aromatics: Fresh ginger and scallions. 

From the Pantry: Cornstarch, sugar, salt, and pepper, plus peanut or vegetable oil for stir-frying. 

Procedure:

This stir-fry was very easy to make. You cut flank steak into small strips and mix it with minced ginger, soy sauce, rice wine, cornstarch, sugar, salt, pepper, and sesame oil. Your mise en place should also include sliced green onions, the tomatoes, 1/2 teaspoon of sugar, and a small bowl containing dark soy, rice wine, and sesame oil. 

Mise en place? Do not attempt stir fry without it. Unless you want your kitchen to look like a hurricane hit it. Have your table set and your rice ready because the total cooking time is about six minutes. Dinner for two! 

Equipment You May Need:

I used a well-seasoned 14 inch carbon steel wok. You can also use a 12-inch stainless steel skillet if you prefer. 

I was a little nervous about boiling tomatoes and tomato juice in my seasoned wok (due to their acidic nature), so I did stop to rinse my wok before sitting down for dinner.... oh, and I snuck in a couple of photos too. 

You can serve this stir-fry as a main course as part of a multi-course meal. Be sure to serve it over white rice!

The food editors at the SFGate picked this recipe as one of their favorites from the book.

2025 Alphabet Challenge: The Letter "G."

Check out what everyone made that starts with or includes an ingredient beginning with "G." 

• Jolene’s Recipe Journal: Ginger Salad Dressing 
• Sneha’s Recipe: Gravy Wali Gatte Ki Sabji 
• Karen’s Kitchen Stories: Stir-Fried Tomato Ginger Beef 
• Food Lust People Love: Extra Herby Gremolata 
• Culinary Cam: Garlicky Fregola with Edamame, Mint, and Ricotta 
• Blogghetti: Sheet Pan Garlic Butter Salmon 
• Mayuri’s Jikoni: Guava Salad, Burmese Style 
• A Day in the Life on the Farm: Garlic Honey Chicken Thighs 
• A Messy Kitchen: Gâteau Ardéchois (Chestnut Cream Cake)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Guinness Stout Crockpot Simmered Corned Beef

Last year I made Gyoza Wrapper Pizza Bites! 

Stir-Fried Ginger Tomato Beef

Yield: 4 servings

Author: Karen Kerr

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

This stir-fried ginger tomato beef is one of my favorite wok dishes. 

Ingredients

• 12 ounces lean flank steak
• 2 tablespoons minced fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons Shao Hsing rice wine or dry sherry
• 2 teaspoons cornstarch
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 teaspoons sesame oil
• 1 teapoon dark soy sauce
• 1 tablespoon peanut or vegetable oil
• 14.5 ounce can whole peeled tomatoes in juice.
• 4 scallions, halved lengthwise and cut into 2-inch lengths.

Instructions

1. Slice the beef with the grain into 2 inch wide strips. Then, cut each strip against the grain into 1/4 inch slices.
2. Combine the beef, ginger, soy sauce, 1 tablespoon of the rice wine, cornstarch, 1/4 teaspoon of the sugar, salt, pepper, and 1 teaspoon of the sesame oil in a medium bowl and stir to combine.
3. Combine the dark soy sauce, 1 tablespoon rice wine, and 2 teaspoons of sesame oil in a small bowl.
4. Heat your 14-inch carbon steel flat-bottomed wok or 12 inch skillet over high heat. Swirl in the oil and add the beef, spreading it flat in one layer on the an and cook undisturbed for 1 minute. Using a metal spatula, stir-fry for one minute. Transfer the beef to a plate.
5. Add the tomatoes and their juices to the pan and sprinkle on the rest of the sugar. Bring to a boil while breaking up the tomatoes into two or three pieces. Swirl in the dark soy sauce mixture and add the beef and juices back to the pan. Add the scallions and stir fry for one minute until sauce has slightly thickened and beef is just cooked through.

Nutrition Facts

Calories

233

Fat (grams)

11 g

Sat. Fat (grams)

3 g

Carbs (grams)

11 g

Fiber (grams)

2 g

Net carbs

9 g

Sugar (grams)

6 g

Protein (grams)

21 g

Cholesterol (grams)

51 mg

https://www.karenskitchenstories.com/2014/12/stir-fried-ginger-tomato-beef-wok.html

Karen's Kitchen Stories

beef, tomato, stir-fry

main dish

Chinese

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