Cantonese Tomato Beef


  • 1 lb boneless lean beef
  • 1 tbs soy sauce
  • 1 tbs Worcestershire sauce
  • 3 tbs ketchup
  • 1 tsp curry powder
  • 2 tsp corn starch
  • 1 tbs dry sherry
  • kosher salt and black pepper to taste
  • 4 tbs canola oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 large stalks celery, cut 1/4 inch thick, cut on a bias
  • 1 large onion, cut in wedges, layers separated
  • 1 large green pepper, seeded and cut into 1 inch squares
  • 3 medium tomatoes, each peeled and cut into 6 wedges
  • Cut beef with the grain into 1 and 1/2 inch wide strips.
  • Cut each strip across the grain into 1/8 inch thick slices on a bias.
  • To make the cooking sauce,in a bowl, combine the ketchup, cornstarch, soy, sherry, curry powder,Worcestershire, salt and pepper to taste.
  • Add the beef and stir to coat, then stir in 1 and 1/2 tsps of oil and let marinate for 15-20 minutes.
  • Heat a wok or large frying pan over high heat.
  • When pan is hot add 2 tbs of the oil.
  • When oil begins to heat, add the ginger, garlic and stir for 20 seconds.
  • Add the beef and stir fry until the meat is browned on the outside, about 1 and 1/2  minutes. Remove from pan and set aside.
  • Add tomatoes and stir fry for 1 minute longer, then return meat to the pan and stir in the cooking sauce, until sauce bubbles and thickens.
  • Serve with rice.

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