Beef and Tomato Stir-Fry

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

Original recipe yields 4 servings


  • Serving Size: 1 (366 g)
  • Calories 281
  • Total Fat - 7.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 76.8 mg
  • Sodium - 106.4 mg
  • Total Carbohydrate - 20.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 10.9 g
  • Protein - 33.4 g
  • Calcium - 55.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 39.7 mg
  • Thiamin - 0.2 mg

Step 1

Cut beef across the grain into thin strips; cut strips into 2 inch lengths. In bowl, whisk together cornstarch, sherry and soy sauce until smooth. Add Beef and toss to coat.

Step 2

Heat the oil in a wok to medium, add the beef with cornstarch liquid 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.

Tips & Variations

No special items needed.



Very tasty dish that I enjoyed! I picked up some fresh tomatoes to make this and cut the recipe in half. I used Marsala wine instead of the Sherry. This was so tasty and went so well with brown rice on the side. I will be taking advantage of the fresh tomatoes from the garden and making this again soon. Thank you for sharing Derf! Linda

(17 Aug 2012)