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Stir-Fried Beef and Tomatoes

Stir-Fried Beef and Tomatoes

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This stir-fry of beef with tomatoes, known as “beef tomato,” is a popular dish in Hawaii. It actually has Cantonese origins and was brought to the islands by immigrants. In our six-ingredient version, then we cook them briefly along with aromatic ginger. Oyster sauce or hoisin sauce contributes the characteristic salty-sweet flavor to the dish. Serve over steamed rice.

Ingredients
  • 4

    tablespoons oyster sauce OR hoisin sauce, divided

  • 1½

    tablespoons cornstarch

  • Kosher salt and ground white OR black pepper

  • 1

    pound flank steak, cut with the grain into 2- to 3-inch pieces, then thinly sliced against the grain

  • 1

    pound plum tomatoes, cored and cut into ½-inch wedges

  • 3

    tablespoons neutral oil, divided

  • 2

    teaspoons minced fresh ginger OR 3 medium garlic cloves, minced OR both

  • 1

    bunch scallions, cut on the diagonal into 1-inch lengths

Step 1

In a medium bowl, whisk 1 tablespoon oyster sauce, the cornstarch, ½ teaspoon pepper and 1 tablespoon water. Add the beef, stirring; let stand at room temperature for 15 minutes or cover and refrigerate for 1 hour. Meanwhile, place the tomatoes on a paper towel-lined plate and sprinkle with ¼ teaspoon salt; set aside.

Step 2

In a 12-inch skillet over high, heat 2 tablespoons oil until barely smoking. Add the beef in an even layer and cook without stirring until well browned and the pieces release easily from the skillet, 2 to 3 minutes. Stir, then transfer to a large plate.

Step 3

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the tomatoes and ginger; cook, scraping up any browned bits, until the tomatoes soften and the ginger is aromatic, 30 to 60 seconds. Add the beef and any juices, then stir in the remaining 3 tablespoons oyster sauce and 2 tablespoons water. Cook, stirring, until the meat is tender and the sauce has thickened, 1 to 2 minutes. Stir in the scallions to wilt slightly, about 30 seconds. Off heat, taste and season with salt and pepper.

Step 4

Optional garnish: Toasted sesame oil