Best 5 Beef And Tomato Stir Fry Recipes

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Indulge in a味的盛宴:番茄炒牛肉,一道融合了牛肉鲜美、番茄酸甜的经典佳肴。这道菜起源于中国川菜,以其独特的风味和丰富的营养价值成为一道家喻户晓的美味佳肴。番茄炒牛肉的做法不拘一格,从清淡的番茄汁牛肉片到浓郁的番茄酱牛肉粒,都能满足不同味蕾的需求。在这篇文章中,我们将为您带来三种风味独特的番茄炒牛肉食谱。第一种是经典番茄炒牛肉丝,选用上等里脊肉,搭配新鲜番茄,激发出食材本来的鲜甜;第二种是番茄酱烩牛肉粒,采用牛腩肉,配以秘制番茄酱,浓郁的酱汁包裹着每一块牛肉粒,令人回味;第三种是番茄鸡蛋炒牛肉,加入鸡蛋的点缀,使这道菜更加丰富多彩,口感更加嫩滑。无论是哪一种食谱,番茄炒牛肉都是一道简单易做、营养丰富的家常菜,一定能征服您的味蕾。

Here are our top 5 tried and tested recipes!

BEEF TOMATO STIR-FRY



Beef Tomato Stir-Fry image

I make this recipe often, especially in the summer when we harvest our garden and have an "oversupply" of tomatoes. This stir-fry always receives rave reviews from dinner guests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound beef flank steak or top round steak
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
4 teaspoons cornstarch, divided
1 teaspoon soy sauce
1 egg white
1 tablespoon canola oil
1 medium green pepper, cut into strips
1 medium onion, cut into strips
1 celery rib, sliced
1/2 cup plus 2 tablespoons water, divided
1/4 cup ketchup
3 tablespoons sugar
4 medium fresh tomatoes, peeled, seeded and cut into wedges
3 cups cooked rice

Steps:

  • Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.) , In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes. , In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes. , Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice.

Nutrition Facts :

STIR-FRIED BEEF WITH TOMATO AND BASIL



Stir-Fried Beef with Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 2 servings

Number Of Ingredients 10

10 ounces flank steak
4 teaspoons cornstarch, divided
5 teaspoons vegetable oil, divided
1/4 teaspoon salt
Dash white pepper
1 small white onion
2 medium tomatoes
12 leaves fresh basil
1 teaspoon minced garlic
2 tablespoons hoisin sauce

Steps:

  • Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
  • Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
  • Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

BEEF WITH SCALLIONS, TOMATO, AND GINGER



Beef with Scallions, Tomato, and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, very cold (See Cook's Note.)
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.)
1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
1 tablespoon hoisin sauce, mixed with 1 tablespoon water
Steamed rice, for serving

Steps:

  • Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
  • Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
  • Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

BEEF AND TOMATO STIR-FRY



Beef and Tomato Stir-Fry image

Make and share this Beef and Tomato Stir-Fry recipe from Food.com.

Provided by ElizabethKnicely

Categories     Steak

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 14

2 ounces cellophane noodles, cut into pieces
1 lb beef top round steak
1 teaspoon cornstarch
1/2 cup beef broth
1/2 cup cold water
1 tablespoon cornstarch
3 tablespoons steak sauce
1 teaspoon sugar
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon vegetable oil
1 1/2 cups sliced zucchini
1 large onion, cut into thin wedges
2 medium tomatoes, cut into thin wedges

Steps:

  • Soak cellophane noodles 15 minutes in enough warm water to cover; drain. Trim fat from beef steak. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Toss beef and 1 teaspoon cornstarch. Mix broth, water, 1 tablespoon cornstarch, the steak sauce and sugar.
  • Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat sides. Add beef and gingerroot; stir-fry about 4 minutes or until vegetables or until vegetables are crisp-tender. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in beef mixture, cellophane noodles and tomatoes. Cook about 1 minute or until heated through. 4 servings.

Nutrition Facts : Calories 314.1, Fat 11.8, SaturatedFat 2.6, Cholesterol 62.4, Sodium 191.8, Carbohydrate 23.2, Fiber 2, Sugar 5.4, Protein 27.9

BEEF AND TOMATO STIR-FRY



Beef and Tomato Stir-Fry image

Another way to use up those wonderfull vine ripened, newly harvested tomatoes. Tasty stir fry. from the Light Hearted cookbook by Anne Lindsay.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb top round beef or 3/4 lb flank steak
2 tablespoons cornstarch
2 tablespoons sherry wine
1 tablespoon low sodium soy sauce
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, smashed
4 tomatoes, cut in wedges
4 green onions, cut in thin 2 inch lengths

Steps:

  • Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
  • In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
  • Add Beef and toss to coat.
  • In wok or nonstick frypan, heat oil over high heat.
  • Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
  • Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
  • Stir in green onions and serve immediately.

Nutrition Facts : Calories 299.2, Fat 15.1, SaturatedFat 4.1, Cholesterol 51.9, Sodium 204.3, Carbohydrate 14.2, Fiber 2.4, Sugar 5.2, Protein 20.2

Tips:

  • Choose the right cut of beef: For a stir-fry, you want to use a tender cut of beef that will cook quickly. Some good options include flank steak, skirt steak, or sirloin steak.
  • Slice the beef thinly: This will help it cook evenly and quickly.
  • Marinate the beef: Marinating the beef in a flavorful sauce or marinade will help tenderize it and add flavor.
  • Use a hot wok or skillet: This will help the beef sear and brown quickly.
  • Cook the beef in batches: Don't overcrowd the pan or wok. Cook the beef in batches if necessary to prevent it from steaming instead of searing.
  • Add the vegetables: Once the beef is cooked, add the vegetables and stir-fry until they are tender-crisp.
  • Sauce it up: Add a flavorful sauce to the stir-fry. You can use a store-bought sauce or make your own.
  • Serve over rice or noodles: Beef and tomato stir-fry is a great dish to serve over rice or noodles.

Conclusion:

Beef and tomato stir-fry is a quick and easy meal that is packed with flavor. It is a great way to use up leftover beef, and it is also a healthy and affordable meal. With a few simple tips, you can make a delicious and satisfying beef and tomato stir-fry that your whole family will enjoy.

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