Cantonese Beef Tomato Stir Fry

Pailin Chongchitnant of HotThaiKitchen shares her husband’s family-favourite recipe that she has adapted from her mother-in-law, ‘Auntie Jenny’. Pailin says that kids love the flavour and moms love the simplicity – making this a favourite for everyone at the table!



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Cantonese Beef Tomato Stir-Fry




1 lb (500 g) Beef Flank Marinating Steak

½ tsp (2 mL) baking soda

1 tbsp (15 mL) EACH oyster sauce and soy sauce

½ tsp (2 mL) EACH garlic powder, ground ginger and fresh ground pepper


1 tbsp (15 mL) cornstarch

¼ cup (60 mL) ketchup

2 tsp (10 mL) granulated sugar

½ tsp (2 mL) salt


Canola or sunflower oil

5 cloves garlic, minced

¼ cup (60 mL) chopped shallot

5 thin slices gingerroot, julienned

1 lb (500 g) plum (Roma) tomatoes, each cut into 6 wedges

2 green onions, white and green part separated, roughly chopped

Eggs (optional)

Hot cooked jasmine rice


  1. Beef: Cut steak lengthwise with the grain into pieces about 2 to 3 inches (5 to 8 cm) wide. Slice across the grain into ⅛-inch (3 mm) thick slices (see Tip). Place in a bowl.
  2. Dissolve the baking soda in 2 tbsp (30 mL) water in a small bowl. Add to the beef and mix well to coat evenly.
  3. Combine oyster sauce, soy sauce, garlic powder, ginger and pepper in a small bowl; sprinkle over beef and mix well. Let stand for at least 5 minutes, while you prepare the remaining ingredients.
  4. Sauce: Stir cornstarch with 2 tbsp (30 mL) water in a small bowl until smooth. Stir in ketchup, sugar and salt. Set aside.
  5. Stir-Fry: Heat a wok or large, deep skillet over high heat until very hot. Add just enough oil to coat the bottom. Add beef mixture and spread it out as much as possible. Cook until beef is browned but still pink on top then flip and cook, tossing, until the beef is about 90% cooked. Transfer to a clean bowl; set aside.
  6. Return pan to medium-high heat. Add a little more oil, the garlic, shallots and gingerroot. Stir-fry until aromatic and the garlic starts to turn golden. Add tomatoes and stir-fry for about 30 seconds, just until the exterior starts to soften.
  7. Increase heat to high. Return beef and any accumulated juices to pan with white part of green onions and the Sauce. Stir-fry for about 30 seconds or just until sauce is bubbling. Remove from heat and stir in most of the green part of the green onions, reserving some for final garnish. Set aside.
  8. If serving fried eggs, heat a thin layer of oil over medium-high heat in a large skillet; fry eggs to desired doneness. Remove from heat.
  9. Divide rice among serving plates and top with Stir-Fry and fried eggs (if using). Garnish with remaining green onions.




Tip: For easier slicing, freeze the beef for about 15 minutes, until partially frozen and firm, then slice into thin strips as directed.


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