All you need is 25 minutes for this delicious Hawaiian Chinese style beef tomato recipe. Tender beef stir fry, tossed with tomatoes and an umami packed sauce. A delicious dinner, perfect for weeknight meals.
I’m all about quick weeknight meals. Life gets so busy and sometimes we just don’t have time to slave for hours in the kitchen. Getting dinner on the table and the kids fed in a timely manner makes the rest of the evening much easier.
Hawaiian Chinese dishes are a large part of Hawai’i cuisine and beef tomato happens to be one of them. Tender slices of beef are quickly stir fried with tomatoes and other veggies and simmered in thick, yummy sauce.
First off, let’s talk about what you’ll need to make beef tomato.
- The sauce
I like to use flank steak. For a time saving trick you can use already sliced beef. For a more budget friendly option you can slice the meat yourself. Partially freezing the meat will help make slicing it easier.
The sauce is loaded with umami flavors and is a big part of this dish.
- Shoyu: This is a Japanese style soy sauce. This can be found in the Asian aisle at most grocery stores. For a gluten free option you can use tamari.
- Sugar: This recipe uses granulated sugar, but you can also use brown sugar.
- Oyster sauce: This is a slightly sweet and savory sauce that is a staple in many Asian dishes.
- Mirin is a sweet rice wine that can also be found in the Asian aisle in most grocery stores. You can replace this with shaoxing wine or sherry.
- Rice vinegar is a vinegar made from fermented rice.
- Sesame oil is a vegetable oil made from sesame seeds. It has a very strong flavor so use sparingly.
The best part about stir frys is its versatility. You can use any vegetables you have on hand or use what’s in season. Since this is beef tomato I would recommend using tomatoes, but any other added veggies is totally up to you.
What type of tomato do I use?
I like to use beefsteak tomatoes, but there are other tomatoes you can use as well.
How to store beef tomato?
Allow to cool completely and store in an airtight container in the refrigerator for 3-4 days.
Can you freeze beef tomato?
Yes. Once completely cooled, place in a zip top bag and store in the freezer for 2-3 months.
How to reheat beef tomato?
Place frozen dish in the refrigerator and allow to defrost overnight. You can also opt to defrost in the microwave or at room temperature for a few hours. Then warm up on the stove over medium heat.
More quick dinner recipes
How to make beef tomato?
Add beef and cornstarch to a large bowl. Toss until beef is well coated and set aside
To another bowl add shoyu, sugar, oyster sauce, mirin, rice wine vinegar, and sesame oil. Whisk until well combined and set aside.
Add avocado oil to a large pan set over medium high heat. Add beef, salt, and pepper. Cook until lightly browned. Remove the beef before it has fully cooked through and set aside.
Add avocado oil, ginger, and garlic. Saute until fragrant.
Then add onions and bell peppers. Cook until the onions are just starting to become translucent.
Next add the tomatoes and cook for another minute or two.
Pour the shoyu sauce in the pan and stir the veggies to coat.
Return the beef to the pan and cook for a few more minutes.
To thicken the sauce add cornstarch and water to a small bowl. Whisk to combine and add to the pan. Stir until sauce thickens to your liking.
Serve with sticky white rice. Garnish with green onion and ENJOY!
- 1 pound flank steak, thinly sliced
- 1 tablespoon cornstarch
- 1/4 cup shoyu
- 2 tablespoons sugar
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- salt and pepper to taste
- 2 tablespoons avocado oil
- 1 inch ginger, sliced
- 1 teaspoon grated ginger
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, cubed
- 1/2 tablespoon cornstarch
- 1 tablespoon water
- green onion to garnish
- Add beef and cornstarch to a large bowl. Toss until beef is well coated and set aside
- To another bowl add shoyu, sugar, oyster sauce, mirin, rice wine vinegar, and sesame oil. Whisk until well combined and set aside.
- Add avocado oil to a large pan set over medium high heat. Add beef, salt, and pepper. Cook until lightly browned. Remove the beef before it has fully cooked through and set aside.
- Add avocado oil, ginger, and garlic. Saute until fragrant.
- Then add onions and bell peppers. Cook until the onions are just starting to become translucent.
- Next add the tomatoes and cook for another minute or two.
- Pour the shoyu sauce in the pan and stir the veggies to coat.
- Return the beef to the pan and cook for a few more minutes.
- To thicken the sauce add cornstarch and water to a small bowl. Whisk to combine and add to the pan. Stir until sauce thickens to your liking.
- Serve with sticky white rice. Garnish with green onion and ENJOY!
*Save time by buying already sliced flank steak or save money by slicing the meat yourself.
*Avocado oil can be replaced by the oil of your choice.
*You can substitute veggies that are in season or use the ones that you have on hand.
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T-fal E93897 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan with Glass Lid Cookware, 10-Inch, Black
Kadoya Sesame Oil, 22.10 Fluid Ounce
Kikkoman Rice Vinegar, 20 Ounce
Kikkoman Manjo Aji Mirin, 17 fl oz
L.k.k Panda Brand Oyster Sauce 18oz
C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
Aloha Low Sodium Shoyu 24 Oz.
Argo Corn Starch 16 oz. Box (Pack of 4)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 90mgSodium: 389mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 33g
Nutrition information isn’t always accurate.
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