Asian Tomato Beef Recipes

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CHINESE GARLIC-GINGER BEEF AND TOMATO

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



Chinese Garlic-Ginger Beef and Tomato image

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.

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

CHINESE BEEF AND TOMATOES

Make and share this Chinese Beef And Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Chinese Beef And Tomatoes image

Steps:

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

4 medium tomatoes
2 tablespoons oil
2 lbs flank steaks
1 medium green pepper, sliced
3 tablespoons soy sauce
1 medium onion, sliced
2 tablespoons dry sherry
1 beef bouillon cube
1 teaspoon garlic
3/4 cup boiling water
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/8 teaspoon ground black pepper
2 tablespoons cold water

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