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In a medium bowl, combine the sliced beef with 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon cornstarch, and 1 teaspoon vegetable oil. Mix well to ensure the beef is evenly coated. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until it is cooked through and lightly browned, about 2-3 minutes. Remove the beef from the pan and set it aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced garlic and ginger and stir-fry for 30 seconds until fragrant.

Add the sliced onion to the pan and stir-fry for 2-3 minutes until it begins to soften.

Add the tomato wedges and green bell pepper chunks to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.

Season the vegetables with 1/2 teaspoon salt, 1 teaspoon granulated sugar, 1 tablespoon light soy sauce, and 1 tablespoon oyster sauce. Stir-fry well to combine the seasonings with the vegetables.

Return the cooked beef to the pan with the vegetables. Stir-fry all ingredients together for 1 minute to ensure everything is well combined and heated through.

Give the cornstarch slurry a quick stir and then pour it into the pan. Stir continuously until the sauce thickens to your desired consistency, about 30 seconds to 1 minute.

Remove from heat. Garnish the stir-fried tomato with beef with chopped green onion before serving immediately.


In a medium bowl, combine the sliced beef with 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon cornstarch, and 1 teaspoon vegetable oil. Mix well to ensure the beef is evenly coated. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until it is cooked through and lightly browned, about 2-3 minutes. Remove the beef from the pan and set it aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced garlic and ginger and stir-fry for 30 seconds until fragrant.

Add the sliced onion to the pan and stir-fry for 2-3 minutes until it begins to soften.

Add the tomato wedges and green bell pepper chunks to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.

Season the vegetables with 1/2 teaspoon salt, 1 teaspoon granulated sugar, 1 tablespoon light soy sauce, and 1 tablespoon oyster sauce. Stir-fry well to combine the seasonings with the vegetables.

Return the cooked beef to the pan with the vegetables. Stir-fry all ingredients together for 1 minute to ensure everything is well combined and heated through.

Give the cornstarch slurry a quick stir and then pour it into the pan. Stir continuously until the sauce thickens to your desired consistency, about 30 seconds to 1 minute.

Remove from heat. Garnish the stir-fried tomato with beef with chopped green onion before serving immediately.
