Island-Style Beef Tomato
I’ve had versions of this Island-Style Beef Tomato 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
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Chinese
- 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
Sauce:
- ¼ c. chicken broth
- 1 TB cornstarch
- 1-2 TB catsup, to taste
- 1 tsp. Worcestershire sauce
- 1 tsp. brown sugar
Marinade:
- 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
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.
Keyword beef tomato, beef, Island style, beef tomato recipe, flavor, unique, chinese version