Beef With Tomatoes Recipe

Beef With Tomatoes Recipe

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 7 mins
Total: 37 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
455 Calories
28g Fat
18g Carbs
33g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 455
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 36%
Cholesterol 104mg 35%
Sodium 819mg 36%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 33g
Vitamin C 29mg 147%
Calcium 65mg 5%
Iron 3mg 16%
Potassium 1022mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Chinese inspired dish is great for family dinner or for a party. Beef coupled with tomatoes yields a juicy and delicious, hearty meal. Try this recipe out today!


  • 1 pound beef sirloin, or round



  • 4 to 6 medium or large tomatoes

  • 2 stalks celery

  • 2 spring onions

  • 2 slices ginger

  • 1 clove garlic, peeled and chopped

  • 2 1/2 tablespoons oil, for stir-frying

  • 2 teaspoons sugar

  • 1/4 teaspoon salt

  • 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Beef With Tomatoes Recipe ingredients

    The Spruce / Diana Chistruga

  2. Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.

    beef cut into pieces

    The Spruce / Diana Chistruga

  3. Add the marinade ingredients to a bowl, stir to combine.

    marinade in a bowl

    The Spruce / Diana Chistruga

  4. Add the beef, cover and marinate in the refrigerator for 15 minutes.

    marinade and beef in a bowl

    The Spruce / Diana Chistruga

  5. Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.

    tomatoes in a pot of water

    The Spruce / Diana Chistruga

  6. Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.

    peel the skin from the tomatoes

    The Spruce / Diana Chistruga

  7. Cut the celery and spring onions along the diagonal into sections about the same length as the beef.

    Cut the celery and spring onions along the diagonal into sections

    The Spruce / Diana Chistruga

  8. Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.

    beef cooking in a wok

    The Spruce / Diana Chistruga

  9. Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.

    tomatoes, celery and onions in a wok

    The Spruce / Diana Chistruga

  10. Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.

    tomato mixture cooking in a wok

    The Spruce / Diana Chistruga

  11. Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.

    Beef With Tomatoes in a wok

    The Spruce / Diana Chistruga


  • Oyster sauce is available in the international or Asian sections of most supermarkets―look for it near the soy sauce (Lee Kum Kee is a very good brand). And, of course, you can also find it at Asian markets.