Beef With Tomatoes Recipe

Beef with tomatoes and oyster mushrooms
Jörn Rynio / Getty Images
Prep: 30 mins
Cook: 7 mins
Total: 37 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
399 Calories
16g Fat
28g Carbs
36g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 399
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 27%
Cholesterol 101mg 34%
Sodium 693mg 30%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 9%
Protein 36g
Calcium 108mg 8%
*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 (such as sirloin or round)
  • Marinade:
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons vegetable oil
  • 1 1/4 teaspoons cornstarch
  • Other:
  • 4 large or 6 medium tomatoes
  • 2 ribs celery
  • 2 spring onions (green onions, scallions)
  • 2 slices ginger
  • 1 garlic clove (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 and pepper (to taste)

Steps to Make It

  1. Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long. Add the marinade ingredients. Cover and marinate in the refrigerator for 15 minutes.

  2. While meat is marinating, prepare the remainder of the vegetables. Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, then remove the skin and cut each into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.

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

  4. 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.

  5. 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.

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


  • 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.