Cantonese Beef Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Vegetable oil75 Milliliter (5 Tablespoons)
 Onions2 Medium, peeled and finely shredded
 Tomatoes4 Large, peeled, cut in eighths
 Sugar1 Teaspoon
 Salt1⁄2 Teaspoon
 Fermented black beans15 Milliliter, chopped (1 Tablespoon)
 Chopped fresh ginger1 Teaspoon
 Chopped garlic1 Teaspoon
 Boneless steak1 Pound, cut in thin strips (450 Gram)
 Soy sauce45 Milliliter (3 Tablespoon)
 Beef stock250 Milliliter (1 Cup)
 Cornstarch20 Milliliter, blended with 2 1/2 tablespoon / 40 milliliter stock or water (1 1/2 Tablespoon)
 Stock/Water40 Milliliter (For Blending Cornstarch, 2 1/2 Tablespoons)
 Green onion with tops1 , sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2073 Calories from Fat 1214

% Daily Value*

Total Fat 136 g209.6%

Saturated Fat 33.7 g168.6%

Trans Fat 0 g

Cholesterol 213.6 mg

Sodium 4396.5 mg183.2%

Total Carbohydrates 102 g34.1%

Dietary Fiber 17.5 g70%

Sugars 44.4 g

Protein 115 g230.6%

Vitamin A 131.1% Vitamin C 217.7%

Calcium 34.2% Iron 66.5%

*Based on a 2000 Calorie diet


1 Heat 3 tbsp (45 mL) oil. Add onions, stir-fry 2 minutes. Add tomatoes, sugar and salt; stir-fry 1 minute. Cover and cook until tomatoes are just tender and retain shape. Remove to a bowl.
2 Heat remaining oil, add black beans, ginger and garlic. Stir-fry 1 minute. Add beef and cook over high heat until color changes, 2-3 minutes. Add soy sauce, tomato mixture and beef stock.
3 Stir in blended cornstarch and stock to thicken, without breaking romato pieces. Serve garnished with green onion tops.