Best Chinese Garlic Ginger Beef And Tomato Recipes

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BEEF TOMATO STIR-FRY



Beef Tomato Stir-fry image

This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.

Provided by Bill

Categories     Beef

Time 1h15m

Number Of Ingredients 17

1 pound flank steak ((450g, sliced into ¼-inch thick pieces))
1 tablespoon cornstarch
1 teaspoon oil
¼ teaspoon salt
2 tablespoons ketchup
2 tablespoons light soy sauce
1½ teaspoons sugar ((or to taste))
½ teaspoon sesame oil
ground white pepper ((to taste))
2 tablespoons vegetable or canola
2 slices ginger
1 clove garlic ((finely minced))
¼ cup shallot ((sliced))
1 scallion ((cut into 2-inch pieces at an angle))
4 to 5 large tomatoes ((cut into wedges))
1 tablespoon Shaoxing wine
1/2 tablespoon cornstarch ((mixed with 1 tablespoon water))

Steps:

  • Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.
  • Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
  • Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.
  • Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
  • On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
  • Now it's time to add the beef and any juices in the bowl to the wok. Stir-fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce!
  • Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!

Nutrition Facts : Calories 329 kcal, Carbohydrate 14 g, Protein 27 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 785 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

GARLIC GINGER BEEF



Garlic Ginger Beef image

This stir-fry takes a little longer to prepare, since the meat has to marinate first-but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 934mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

CHINESE BEEF AND TOMATOES



Chinese Beef and Tomatoes image

Provided by Kitchen Crew

Categories     Beef

Number Of Ingredients 14

4 tomatoes
2 lb flank steak
3 Tbsp soy sauce
2 Tbsp dry sherry
1 minced garlic clove
1/2 tsp ground ginger
5/8 tsp black pepper
2 Tbsp oil
1 green pepper sliced thin
1 onion, sliced
1 beef bouillon cube
3/4 c boiling water
2 Tbsp cornstarch
2 Tbsp cold water

Steps:

  • 1. Thinly slice beef on the diagonal (for easy slicing, place meat in the freezer until slightly frozen). Place in a snug-fitting bowl.
  • 2. Combine soy sauce, sherry, garlic and black pepper; pour over meat, tossing to coat completely.
  • 3. Cover and refrigerate 8 to 10 hours.
  • 4. In a large skillet or wok, heat oil.
  • 5. Add green pepper and onion then saute for 2 minutes.
  • 6. Dissolve bouillon cube in boiling water.
  • 7. Add beef and marinate.
  • 8. Bring to boiling point.
  • 9. Reduce heat and simmer, covered for 8 minutes.
  • 10. Blend cornstarch with cold water.
  • 11. Stir into mixture in skillet.
  • 12. Cook and stir until thickened.
  • 13. Cut tomatoes into wedges; add to skillet; stir gently.
  • 14. Cover and simmer, just until tomatoes are hot, about 3 minutes.
  • 15. Serve hot over rice with scallions, if desired.
  • 16. Serves 6 to 8.

BETTER THAN TAKE-OUT CHINESE PEPPER STEAK



Better Than Take-Out Chinese Pepper Steak image

Lots of peppers, tender beef and tomatoes stir fried in a delicious brown ginger/garlic/soy sauce. I love to serve this over some Jasmine rice. It's a family favorite passed along from my aunt. I think it tastes even better than take out! Perfect easy weeknight dish to prep, cook and on table in 30 minutes.

Provided by TheDancingCook

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs top round steaks, cut into 3/4 to 1 inch strips or bite size cubes
1 1/2 tablespoons cornstarch
3/4 teaspoon sugar
1 -2 dash ground ginger
1/2 cup soy sauce
2 large green peppers, sliced into thin strips
2 medium tomatoes, diced
1 -2 garlic clove, minced
2 tablespoons vegetable oil
1/2 cup water
cooked rice

Steps:

  • Combine cornstarch, sugar, ginger with soy sauce; mix well.
  • Add meat and stir.
  • Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid.
  • Meanwhile, cut up peppers and tomatoes.
  • When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet.
  • Cook over medium to low heat until peppers are tender, about 10 to 15 minutes.
  • Serve over rice (I prefer Jasmine rice).

Nutrition Facts : Calories 407.2, Fat 20.6, SaturatedFat 6.3, Cholesterol 117.4, Sodium 2119.9, Carbohydrate 12, Fiber 2.5, Sugar 5, Protein 42.6

BEEF WITH SCALLIONS, TOMATO, AND GINGER



Beef with Scallions, Tomato, and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, very cold (See Cook's Note.)
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.)
1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
1 tablespoon hoisin sauce, mixed with 1 tablespoon water
Steamed rice, for serving

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.

CHINESE GARLIC-GINGER BEEF AND TOMATO



Chinese Garlic-Ginger Beef and Tomato image

Oh, so good! I got this recipe from a friend I worked with in California in the 1980's. She was an amazing woman of Chinese descent. I learned so much from her about her family's culture and the wonderful foods they loved. This is one of my favorites. It can be served on rice or noodles. Use more or less ginger to your liking....

Provided by Kathie Carr

Categories     Beef

Time 1h

Number Of Ingredients 10

2-3 lb chuck steak, cut into thin bite-sized slices
8 clove garlic, minced (or more to taste)
1 1/2 tsp powdered ginger
1-2 tsp olive or vegetable oil
1/2 c soy sauce, low sodium ok
1/2 c water
3 large firm tomatoes, cut into 6-8 wedges each
2 medium green bell peppers
1 large onion, sliced
salt and pepper to taste

Steps:

  • 1. Brown meat (stirring constantly) with garlic and ginger. Don't add any more oil than absolutely necessary. Start with 1-2 teaspoons olive or vegetable oil and try not to add more than that. Add soy sauce and water and cook at a simmer until meat is tender or about 30 minutes. Add tomato pieces to meat and continue to simmer. Cook for about 10 minutes and then add bell peppers and onion. Cover and remove from heat. Let sit for 15 minutes. Add salt and freshly ground black pepper to taste. Serve over rice or chow mein noodles.
  • 2. NOTE: This recipe makes the beef tender and the onion and green pepper crisp and fresh, adding a lot to the dish.

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