This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Dec 13, 2014

Stir-Fried Ginger Tomato Beef | Wok Wednesdays

Tomato beef in a bowl.

I almost missed making this Stir-Fried Ginger Tomato Beef from Wok Wednesdays. The post was supposed to be up on December 3rd, which snuck up on me way too fast..... something about the recipe schedule not being posted until after the weekend.... that's my story and I'm sticking to it.

Then I saw my friend Cathy's post about how much she loved this dish. I definitely needed to give this dish a try.

This recipe, from Grace Young's book, Stir Frying to the Sky's Edge, is the author's take on a dish her mother used to prepare for Grace and her brother to get them to eat more rice. The sauce is delicious poured over the rice. I served it in a bowl to drench the rice in the delicious liquid. It's kind of like a Chinese gumbo (forgive me Grace!).

The recipe calls for whole canned tomatoes in juice, a serendipitous discovery after Grace Young could not find decent tomatoes in the market to poach and peel. The addition of the juice and the consistency of the canned tomatoes made the dish even more flavorful.

Tomato beef ingredients.

This stir-fry was very easy to make. You cut flank steak into small strips and mix it with minced ginger, soy sauce, rice wine, cornstarch, sugar, salt, pepper, and sesame oil. Your mise en place should also include sliced green onions, the tomatoes, 1/2 teaspoon of sugar, and a small bowl containing dark soy, rice wine, and sesame oil.

Mise en place? Do not attempt stir fry without it. Unless you want your kitchen to look like a hurricane hit it. Cray cray!!

Have your table set and your rice ready, because the total cooking time is about six minutes. Dinner for two!

I was a little nervous about boiling tomatoes and tomato juice in my seasoned wok, so I did stop to rinse my wok before sitting down for dinner.... oh, and I snuck in a couple of photos too =)

Stir-fry Tomato beef in a bowl with white rice.

I think this might be my new favorite from the cookbook.  Get the book, join us on Wok Wednesdays. You won't regret it.

The food editors at the San Francisco Chronicle picked this recipe as one of their favorites from the book. The recipe can be found here.

Would you like to comment?

  1. Great post Karen! I love the idea of tomato beef being a Chinese gumbo!

  2. Stunning photos, Karen! I'm glad you got the chance to make this. It is delish!! Good call on cleaning the wok first. Did not even occur to me, and I left the extras in the wok while I did the shoot - not good! But nothing a few batches of popcorn did not take care of. :) Thanks for the shout-out!

    1. I made popcorn before and after! Thanks so much for writing such a compelling endorsement of this recipe!

  3. Hi Karen, love your stir fry Wednesdays, this looks like a wonderful recipe.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.