Island-Style Beef Tomato



I’ve had versions of this recipe in Chinese Restaurants, in Japanese Restaurants, in mom and pop places here and in the United States and they are all unique, all different. Not a single one with the flavors of this version I grew up with. The Chinese version, to me, is the most similar, but different of course.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
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US Metric


1 lb. beef sirloin to top round, thinly sliced

1 medium onion, 1-inch cubes

1 green bell pepper, seeded, 1-inch cubes

2 stalks celery, peeled, 1-inch pieces

2 large tomatoes, wedges

3 stalks green onion, 1 ½-inch pieces


¼  c. chicken broth

1 TB cornstarch

1-2 TB catsup, to taste

1 tsp. Worcestershire sauce

1 tsp. brown sugar


1 clove garlic, minced

1 tsp. ginger, grated

3 TB Aloha shoyu

1 TB sherry

1 TB cornstarch

1 tsp sugar

½ tsp. salt
pinch white pepper



Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate beef 10-15 minutes. In a small mixing bowl; combine sauce ingredients. Taste for seasoning, adding more catsup as desired. Reserve. In a large skillet or wok; heat TB of oil.  Brown beef; remove from pan. Add remaining TB of oil.  Saute onion, bell pepper and celery until crisp tender. Add beef and tomatoes. Cook 2 minutes. Add green onion and sauce mixture; bring to a boil; stirring until slightly thickened. Remove from heat.

how to serve:

Serve immediately over hot steamed rice. Serves 4.

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Reviewed on: Dec 18, 2012 By
I loved this recipe! I didn't have sherry so just substituted water. I also used a little more chicken broth.