Tangy Tomato Beef Stir-Fry

Why You’ll Love This Recipe

• Restaurant-tender beef from a simple velveting technique any home cook can master.
• Balanced tangy-sweet sauce that lets ripe tomatoes shine without turning mushy.
• Fast, weeknight-friendly stir-fry with familiar pantry staples like soy and ketchup.
• Versatile: great with rice, noodles, or spooned into lettuce wraps.

Grocery List

• Produce: 3 tomatoes, 1 onion, 3 garlic cloves, 2 scallions
• Dairy: Eggs (1 large, for the egg white)
• Pantry: Beef (flank or sirloin, 1 lb), light soy sauce, Shaoxing wine or dry sherry, cornstarch, neutral oil, ketchup or tomato paste, sugar, rice vinegar, beef broth or water, toasted sesame oil, black or white pepper, salt (optional)

Full Ingredients

Beef & Velveting Marinade

• 1 lb (450 g) flank or sirloin steak, thinly sliced across the grain (1/8–1/4 inch thick)
• 1 large egg white
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 1 tsp neutral oil (canola, grapeseed, or peanut)
• 1/4 tsp baking soda (optional, for extra tenderness)

Sauce (Tangy-Sweet)

• 2 tbsp light soy sauce
• 3 tbsp ketchup (or 1 1/2 tbsp tomato paste + 1 1/2 tbsp water)
• 2 tsp sugar
• 1 tsp rice vinegar
• 1/2 cup (120 ml) low-sodium beef broth or water
• 1 tsp cornstarch
• 1/4 tsp freshly ground black pepper or ground white pepper

Stir-Fry & Aromatics

• 2 tbsp neutral oil, divided
• 1 medium yellow or white onion (8 oz/225 g), cut into 1-inch petals
• 3 medium ripe tomatoes (about 1 1/4 lb/570 g), cored and cut into 6–8 wedges each
• 3 garlic cloves, thinly sliced
• 2 scallions, thinly sliced (greens and whites separated if you prefer)
• 1 tsp toasted sesame oil
• Pinch of salt, to taste (optional)

Step-by-Step Instructions

Step 1: Slice and velvet the beef

Pat the beef dry. Slice across the grain into 1/8–1/4 inch (3–6 mm) strips. In a bowl, whisk the egg white, light soy, Shaoxing wine, cornstarch, neutral oil, and baking soda (if using). Add the beef and massage to coat thoroughly. Let stand for 15 minutes at room temperature. This velveting step ensures a silky, tender texture.

Step 2: Make the tangy-sweet sauce

In a measuring cup or small bowl, whisk together light soy sauce, ketchup (or tomato paste plus water), sugar, rice vinegar, beef broth (or water), cornstarch, and pepper until smooth with no cornstarch lumps. Set near the stove.

Step 3: Preheat the pan and sear the beef

Heat a wok or large skillet over high heat for 2 minutes, until just smoking (surface about 450°F/230°C). Add 1 tablespoon oil; swirl to coat. Add half the beef in a single layer. Sear 45 seconds undisturbed, flip, and cook 15–30 seconds more until 80–90% cooked. Transfer to a plate. Repeat with remaining beef, adding a splash more oil if needed. Do not overcook; the beef will finish in the sauce.

Step 4: Stir-fry onion and garlic

Return the pan to high heat and add the remaining 1 tablespoon oil. Add onion petals and stir-fry 2 minutes until lightly charred at the edges but still crisp-tender. Add the sliced garlic and stir-fry 30 seconds until fragrant, being careful not to burn.

Step 5: Add tomatoes and thicken the sauce

Add tomato wedges and stir-fry 1 minute to warm and release juices while keeping wedges intact. Whisk the sauce briefly and pour it in. Let it bubble vigorously, stirring, 60–90 seconds until glossy and slightly thickened. The tomatoes should be juicy but not collapsed.

Step 6: Return beef, finish, and serve

Return the seared beef (and any juices) to the pan. Toss 30–45 seconds to coat and finish cooking. Turn off the heat, stir in sesame oil, and fold in most of the scallions. Taste and add a pinch of salt if needed. Serve immediately over steamed jasmine rice, garnished with remaining scallions.

Pro Tips

• For ultra-clean slices, freeze the steak 15 minutes before cutting, then slice across the grain.
• Use tomatoes that are ripe but firm; large wedges keep their shape while releasing sweet juices.
• Get the pan very hot before searing—wait for a faint smoke and fast oil shimmer to avoid stewing.
• Adjust thickness: if the sauce looks thin, simmer 30 seconds longer; if too thick, splash in 1–2 tablespoons water.
• Tomato paste option: use 1 1/2 tbsp paste + 1 1/2 tbsp water and keep the sugar and vinegar as written for balanced tang.

Variations

• Spicy Tomato Beef: Stir in 1–2 teaspoons chili-garlic sauce or a pinch of red pepper flakes with the garlic.
• Bell Pepper Twist: Add 1 small green bell pepper in strips when you add the onions for extra crunch and color.
• Chicken or Tofu Swap: Use 1 lb chicken thigh (slice thin; velvet the same way) or 14 oz firm tofu (pressed, cut into batons, dust lightly in cornstarch; skip baking soda).

Storage & Make-Ahead

Marinate beef up to 12 hours in the refrigerator. Mix the sauce up to 3 days ahead; refrigerate and whisk before using. Leftovers keep 3 days in an airtight container; reheat quickly in a hot skillet to preserve texture (avoid microwaving too long, which softens tomatoes). Freezing cooked stir-fry is not recommended due to tomato texture, but the sliced raw beef can be frozen (in marinade) for up to 2 months; thaw overnight in the refrigerator.

Nutrition (per serving)

Approximate: 340 calories; 28 g protein; 17 g fat; 14 g carbohydrates; 2 g fiber; 9 g sugar; 980 mg sodium. Values will vary with beef cut, ketchup brand, and broth used.