Beef (or pork) tomato stir fry

Beef (or pork) tomato stir fry
Preparation time: 20 mins Cooking time: 10 mins Easy - for beginners Serves: 4


Modified from Coup de Pouce magazine


  • 2 tbsp soy sauce
  • 2 tbsp rize vinegar
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp water
  • 1 tbsp corn starch
  • 1/4 tsp pepper
  • 1 lb sirloin beef or pork tenderloin
  • 2 tbsp vegetable oil
  • 1 onion, cut into thin slices
  • 4 garlic cloves
  • 1 tbsp freshly chopped ginger (finely chopped)
  • 3 or 4 italian tomatoes, cut into thin slices and seeded
  • 3 green onions, sliced


  1. In a small bowl, whisk together the following ingredients: soy sauce, rice vinegar, oyster sauce, sugar, water, corn starch and pepper. Set aside.
  2. Slice the beef (or the pork) into approximately 3 to 4 inch-long strips (approximately 1/2 inch to an inch thick). In a wok or deep frying pan, heat 1 tbsp of the oil on high heat. Stir fry the meat slices for approximately 4 minutes (and until the pork is light pink on the inside, if you decide to use pork). Remove the strips from the wok, and set aside in a bowl (without paper towels).
  3. In the wok, add the remaining oil (1 tbsp) and heat on medium. Stir fry the onion, the garlic and the ginger for 1 to 2 minutes. Reduce heat to low, add the liquid preparation to the wok, wait 10 seconds and add the meat strips as well as the meat liquid that gathered. Mix well to coat the meat with the sauce.
  4. Add the tomatoes and the green onions. Mix well. Stir fry another 1 to 2 minutes and serve over rice, or rice noodles, or long pasta like fettucine, linguini or spaghettini.

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