Best Beef And Tomato Stir Fry Recipes

BEEF AND TOMATO STIR-FRY

Steps:

• Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
• In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
• Add Beef and toss to coat.
• In wok or nonstick frypan, heat oil over high heat.
• Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
• Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
• Stir in green onions and serve immediately.

BEEF WITH SCALLIONS, TOMATO, AND GINGER

Steps:

• Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
• Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
• Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

TOMATO BEEF CHOW MEIN

Steps:

• Thinly slice beef. Mix marinade and beef together. Set aside.
• Mix sauce ingredients and set aside.
• Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
• Thinly slice onion and pepper set a side.
• Cut tomatoes into 1/2" wide wedges and set aside.
• Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
• Drain marinade off meat.
• Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
• Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
• Pour over noodles and enjoy.