Homestyle Tomato Beef Stir-fry

  • Serves

    serves 2


Home cook Eatty Du uses fresh basil to garnish this classic Shanghainese stir-fry. This recipe first appeared along with Andrea Sun's story Nothing Better Than a Home-Cooked Meal.


  • 8 oz. flank steak, trimmed and sliced very thinly across the grain
  • 2 tbsp. soy sauce
  • 2 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tsp. cornstarch
  • 1 tsp. Chinese cooking wine
  • 2 tsp. canola oil
  • 8 oz. plum tomatoes, cored and cut into 1" pieces
  • 2 tsp. sugar
  • Cooked white rice, for serving
  • 14 cup fresh basil leaves, for garnish


Step 1

In a bowl, combine beef, soy sauce, garlic, ginger, cornstarch, and wine. Mix well and let sit for about 20 minutes.

Step 2

Heat a 14″ flat-bottomed wok or high-sided skillet over high heat. Add oil and tomatoes and cook until tomatoes begin to break down and release their juice, about 3 minutes. Add marinated beef and sugar, and cook, tossing often, until meat is just cooked through but still tender, about 2 minutes. Serve with rice and garnish with basil leaves.

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