Chinese Tomato Beef Recipe


Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Beef flank steak2 Pound (Sirloin, Round, Flank, Or Chuck)
 Sugar2 Tablespoon
 Soy sauce1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Ginger1⁄4 Teaspoon
 Salad oil3 Tablespoon
 Green peppers2 Large, cut into strips
 Green onions3 , cut in 1-inch pieces
 Tomatoes2 Large, peeled and cut in wedges
 Cornstarch2 Tablespoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 587 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.8%

Saturated Fat 8.4 g42.1%

Trans Fat 0.2 g

Cholesterol 93 mg

Sodium 1927.7 mg80.3%

Total Carbohydrates 25 g8.5%

Dietary Fiber 3.3 g13.2%

Sugars 12.8 g

Protein 52 g103.9%

Vitamin A 29% Vitamin C 147.4%

Calcium 9.3% Iron 27.3%

*Based on a 2000 Calorie diet


1 Slice steak diagonally across the grain in 1/8-inch-thick slices.
2 Meat will slice easier if placed in the freezer for 30 minutes.
3 In a 2-cup glass measure, combine sugar, spy sauce, garlic, and ginger.
4 Pour over meat in a 9-inch baking dish.
5 Marinate at least for 30 minutes, turning meat occasionally.
6 Preheat browning dish for 6 minutes.
7 Remove meat from marinade; reserve the marinade.
8 Add oil and meat to the dish.
9 Fry meat for 5 to 6 minutes in microwave oven, stirring halfway through cooking time.
10 Drain cooking juices into marinade.
11 Stir green pepper and onion into meat.
12 Cook for 3 to 4 minutes, stirring halfway through cooking time. Top with tomato wedges.
13 In a 1-cup glass measure, combine cornstarch and water, and blend with marinade.
14 Cook for 1 to 2 minutes, stirring halfway through cooking time, until thickened.
15 Pour over meat and vegetables and heat for 1 to 2 minutes.
16 Rest for 5 minutes.

17 Serve over hot fluffy rice.