This mouthwatering Hawaiian-style beef tomato stir fry comes together in just 25 minutes and delivers incredibly tender beef slices bathed in a rich umami sauce alongside juicy tomatoes. My family requests this quick dinner recipe constantly, and I bet yours will too! Perfect for those busy weeknights when you need something delicious but don’t have hours to spend in the kitchen.
Why You’ll Love This Beef Tomato Stir Fry
- Quick 25-minute dinner that’s faster than takeout
- Tender, perfectly cooked beef slices
- Rich umami sauce that coats every bite
- Versatile – works with any veggies you have on hand
- Simple ingredients you can find at any grocery store
- Perfect served over fluffy rice
- Makes amazing leftovers (if there are any!)
I’m always looking for ways to make dinner prep easier, and this recipe has become one of my go-to favorites. The secret is in the sauce – it’s a magical blend of shoyu (Japanese soy sauce), oyster sauce, and a touch of mirin that creates the most incredible flavor. If you love this style of cooking, you might also enjoy my teriyaki chicken recipe that uses similar techniques.
What makes this recipe extra special is how the tomatoes break down slightly during cooking, creating a naturally thickened sauce that mingles perfectly with the umami-rich base. And here’s my favorite prep tip: pop your flank steak in the freezer for about 15 minutes before slicing – it makes getting those perfect, thin slices so much easier!
The best part? You can customize this recipe to what you have on hand. While the tomatoes are non-negotiable (they’re the star, after all!), feel free to toss in some bell peppers, onions, or even some snap peas. Just remember to add firmer vegetables first, so everything cooks evenly.
Ingredients Overview
Let me walk you through each ingredient that makes this beef tomato stir-fry sing! The magic lies in getting each component just right.
- Flank Steak: My go-to cut for this recipe. Its lean texture and rich flavor are perfect for quick cooking. For extra tenderness, slice against the grain while the meat is still slightly frozen – this is my favorite prep trick! If flank steak isn’t available, skirt steak or sirloin work beautifully too.
- The Sauce Dream Team:
– Shoyu (Japanese soy sauce): Brings that perfect umami punch. For gluten-sensitive folks, tamari works great!
– Oyster sauce: This thick, rich sauce adds incredible depth. If you love this ingredient, you’ll adore my classic pepper steak recipe
– Mirin: Sweet rice wine that balances everything perfectly
– Sesame oil: Just a touch creates magic – trust me on this! - Fresh Produce:
– Beefsteak tomatoes: They hold their shape while cooking
– Bell peppers: Any color works, but I love red for sweetness
– Onions: Yellow onions are my choice, but white work too
– Garlic & ginger: Fresh is best!
Success Tips & Tricks
Just like my Korean ground beef bowls, getting this dish right comes down to a few key techniques:
- Meat Prep is Everything: Partially freeze your beef for about 30 minutes before slicing – this makes getting those perfect, thin strips so much easier!
- Temperature Matters: Get your pan nice and hot before adding the beef. You want to hear that sizzle! This creates a beautiful sear while keeping the inside tender.
- Timing is Key: Add your vegetables in stages based on cooking time. Start with onions and peppers, saving those juicy tomatoes for last to prevent them from breaking down too much.
- Sauce Secrets: If your sauce gets too thick, add a splash of water or chicken broth. Too thin? Mix a little cornstarch with cold water and stir it in gradually.
Step-by-Step Instructions
Let me walk you through making this mouthwatering beef tomato stir-fry! The key is having everything prepped and ready to go since it cooks quickly.
Prepare the Beef:
- Place thinly sliced beef in a bowl and sprinkle with cornstarch, tossing until evenly coated. This creates a lovely tender texture, similar to what I use in my favorite beef lo mein.
- Mix the sauce ingredients in a separate bowl: shoyu, sugar, oyster sauce, mirin, rice vinegar, and a touch of sesame oil. Set aside.
- Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.
- Add the beef in a single layer, season with salt and pepper. Cook just until lightly browned, about 2-3 minutes. Remove and set aside – it’ll finish cooking later!
Cook the Vegetables:
- In the same pan, add a touch more oil if needed. Sauté ginger and garlic until fragrant, about 30 seconds.
- Add onions and bell peppers, cooking until the onions start becoming translucent, about 2-3 minutes.
- Add tomato wedges and cook briefly, just 1-2 minutes – we want them warm but still holding their shape.
- Pour in the prepared sauce, stirring to coat all the vegetables.
- Return the beef to the pan and simmer everything together for 2-3 minutes.
Recipe Variations & Uses
This versatile dish is perfect for customizing! Here are some of my favorite ways to switch things up:
Vegetable Variations:
- Add mushrooms for extra umami – they pair beautifully with the sauce
- Toss in some snow peas or sugar snap peas for crunch
- Include baby corn or water chestnuts for texture
Protein Options:
- Swap the beef for chicken thighs, like in my creamy shells recipe
- Try it with thinly sliced pork
- Make it vegetarian with firm tofu cubes
Serving Suggestions:
This dish is incredibly versatile! Serve it over steamed rice, or for a heartier meal, pair it with my potato casserole. Leftovers keep well in an airtight container for 3-4 days – just reheat gently to maintain the vegetables’ texture.
Pro Tip: If you’re meal prepping, slightly undercook the vegetables so they don’t become mushy when reheating.
FAQs & Final Thoughts
Yes! You can slice the beef and vegetables up to 24 hours in advance. Store them separately in airtight containers in the fridge. The sauce can also be mixed ahead and stored. Just like my country ranch beef recipe, having everything prepped makes dinner time a breeze!
Pop your flank steak in the freezer for about 20-30 minutes until it’s slightly firm but not frozen. This makes it much easier to get those perfect, thin slices. Remember to cut against the grain for the most tender results!
If your sauce isn’t thickening, mix an additional tablespoon of cornstarch with cold water and slowly stir it in. Make sure to bring the sauce to a gentle simmer – the heat activates the cornstarch’s thickening power!
Final Thoughts
You’re going to love how this beef tomato stir-fry comes together in minutes! It’s become a regular in my weeknight dinner rotation, and the way those tomatoes become slightly jammy while staying fresh is simply magical. The sauce creates this gorgeous glaze that coats every bite perfectly – my kids always ask for seconds!
Remember, don’t skip that cornstarch coating on the beef – it’s what gives you that restaurant-style tender meat that soaks up all the flavors. And feel free to make it your own! Sometimes I toss in whatever vegetables are hanging out in my crisper drawer, and it turns out delicious every time.
I’d love to hear how this recipe turns out in your kitchen! Drop me a comment below about your favorite vegetable combinations or if you discovered any tasty twists of your own. Happy cooking, friends! 🥘✨
Beef Tomato
Equipment (affiliate links)
- 1 T-fal E93897 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan with Glass Lid Cookware, 10-Inch, Black
- Kadoya Sesame Oil, 22.10 Fluid Ounce
- Kikkoman Rice Vinegar, 20 Ounce
- Kikkoman Manjo Aji Mirin, 17 fl oz
- L.k.k Panda Brand Oyster Sauce 18oz
- C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
- Aloha Low Sodium Shoyu 24 Oz.
- Argo Corn Starch 16 oz. Box (Pack of 4)
Ingredients
- 1 pound flank steak thinly sliced
- 1 tablespoon cornstarch
- 1/4 cup shoyu
- 2 tablespoons sugar
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- salt and pepper to taste
- 2 tablespoons avocado oil
- 1 inch ginger sliced
- 2-3 cloves garlic finely minced
- 1 onion sliced
- 1 green bell pepper sliced
- 2 tomatoes cubed
- 1/2 tablespoon cornstarch
- 1 tablespoon water
- green onion to garnish
Instructions
- Add beef and cornstarch to a large bowl. Toss until beef is well coated and set aside
- To another bowl add shoyu, sugar, oyster sauce, mirin, rice wine vinegar, and sesame oil. Whisk until well combined and set aside.
- Add avocado oil to a large pan set over medium high heat. Add beef, salt, and pepper. Cook until lightly browned. Remove the beef before it has fully cooked through and set aside.
- Add avocado oil, ginger, and garlic. Saute until fragrant.
- Then add onions and bell peppers. Cook until the onions are just starting to become translucent.
- Next add the tomatoes and cook for another minute or two.
- Pour the shoyu sauce in the pan and stir the veggies to coat.
- Return the beef to the pan and cook for a few more minutes.
- To thicken the sauce add cornstarch and water to a small bowl. Whisk to combine and add to the pan. Stir until sauce thickens to your liking.
- Serve with sticky white rice. Garnish with green onion and ENJOY!
Notes
*Avocado oil can be replaced by the oil of your choice.
*You can substitute veggies that are in season or use the ones that you have on hand.
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