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Mother-in-Law’s Chinese Beef & Tomato Stir-Fry Recipe

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3.8 from 11 reviews

Mother-in-Law’s Chinese Beef & Tomato Stir-Fry is a quick and flavorful weeknight meal featuring tender marinated flank steak stir-fried with juicy Roma tomatoes and aromatic garlic, shallots, and ginger. Finished with a savory-sweet sauce and served alongside jasmine rice and optional fried eggs, this dish offers a perfect balance of tangy and umami flavors in just 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Ingredients

Beef Marinade

  • 1 lb flank steak
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • ½ tsp garlic powder
  • ½ tsp ginger powder
  • ½ tsp ground black pepper
  • ½ tsp baking soda
  • 2 tablespoons water

Sauce

  • ¼ cup ketchup
  • 2 teaspoons sugar
  • ½ tsp table salt
  • 1 Tbsp cornstarch
  • 2 tablespoons water

Aromatics and Vegetables

  • 5 cloves garlic, minced
  • ¼ cup chopped shallot
  • 5 thin slices ginger, julienned
  • 1 lb Roma tomatoes, cut into 6 wedges each
  • 2 green onions, white and green parts separated and chopped

To Serve

  • Jasmine rice
  • 4 fried eggs (optional)

Instructions

  1. Prepare the Beef: Divide the flank steak along the grain into 2-3 inch pieces, then slice each piece against the grain into 1/8-inch thick slices. Using a partially frozen steak helps achieve uniform cuts.
  2. Marinate with Baking Soda: Dissolve the baking soda in 2 tablespoons of water and coat the beef thoroughly with this solution. This tenderizes the meat.
  3. Mix Beef Marinade: In a small bowl, combine oyster sauce, soy sauce, garlic powder, ginger powder, and black pepper. Add this mixture to the beef and combine well. Let the beef sit for 5 minutes to absorb flavors.
  4. Make the Sauce: In another small bowl, stir cornstarch into 2 tablespoons water until smooth. Add ketchup, sugar, and salt, stirring until well combined. Set the sauce aside.
  5. Cook Fried Eggs (Optional): Fry eggs to your preferred doneness and set aside. For convenience, use the wok before cooking the stir-fry to minimize cleaning.
  6. Cook the Beef: Heat a wok over high heat until very hot. Add enough oil to coat the bottom. Spread the beef slices out evenly and cook until halfway done, then flip and toss until about 90% cooked. Remove beef from the wok and set aside.
  7. Sauté Aromatics: With the wok on medium-high heat, add a bit more oil and sauté garlic, shallots, and ginger until fragrant and garlic turns golden.
  8. Add Tomatoes: Add the Roma tomato wedges to the wok and toss briefly, about 30 seconds, just until the tomato exterior softens slightly.
  9. Combine and Finish Stir-fry: Increase heat to high. Return the beef and add the white parts of the green onions along with the prepared sauce. Toss quickly until the sauce bubbles and thickens, about 30 seconds.
  10. Final Touch: Remove the wok from heat and stir in most of the green onion tops, saving some for garnish.
  11. Serve: Plate the stir-fry and garnish with remaining green onions. Serve with jasmine rice and fried eggs if desired. Enjoy this vibrant, savory dish!

Notes

  • Partially freezing the flank steak makes slicing it against the grain easier.
  • Coating the beef with baking soda tenderizes it and improves texture.
  • Frying eggs in the same wok first saves time and cleanup.
  • Use ripe Roma tomatoes for best flavor and texture.
  • The sauce can be adjusted for sweetness or saltiness by changing sugar or soy sauce amounts.

Find it online: https://cheftinaskitchen.com/mother-in-laws-chinese-beef-and-tomato-stir-fry-recipe/