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Chinese Beef with Jersey Tomatoes

The summer months of July to August are when Jersey tomatoes are sweetest and best for any dish I set my mind to. These big, red, juicy vine-ripened tomatoes were a great ingredient to add to pan-seared beef sirloin strips. I added a sauce base of soy-rice wine vinegar and soon dinner was ready. This recipe was adapted from Diana Kuan’s  AppetiteForChina.com and served 2 to 3.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Chinese, Filipino
Keyword: Chinese Beef Jersey Tomatoes
Servings: 2 people
Calories: 364kcal


  • 1 pound beef sirloin sliced in 2-inch strips, about 1/4 inch thick ( original recipe used flank steak)
  • 1 to 2 Tablespoons vegetable oil
  • 1 whole onion sliced
  • 2 cloves garlic chopped
  • 1 pound fresh ripe tomatoes about 4 to 5 large pieces, cut in wedges
  • 1 Tablespoon soy sauce for marinade
  • 1 Tablespoon xiao xing rice wine (or use dry sherry) for marinade
  • 1 teaspoon cornstarch for marinade
  • 2 Tablespoon Worcestershire sauce for sauce
  • 1/2 Tablespoon toyo (soy sauce) for sauce
  • 1/2 Tablespoon xiao xing rice wine for sauce; or dry sherry
  • for serving: steamed jasmine white rice


  • Prepare to marinate the beef strips. In a small bowl, mix together the soy sauce, rice wine and cornstarch. Blend till cornstarch is dispersed well. Add this mixture to the beef strips. Toss well. Cover and let marinate for 30 minutes in the refrigerator.
  • Separately, prepare the sauce. Mix together in small bowl : the Worcestershire sauce, soy sauce and rice wine. Set aside.
  • Over medium high heat, in a large wok or skillet, add the cooking oil. Add the onions and garlic. Stir fry for about 30 seconds till soft and fragrant.
  • Add the tomatoes to the skillet and cook for 2 to 3 minutes till slices are soft, but still quite firm. Pour the sauce to the skillet and mix well. Then add the beef slices to the same skillet. Stir fry the beef quickly for about 1 to 2 minutes or till thoroughly cooked.
  • Serve hot with steamed jasmine white rice, or as the author suggested, with a plate of fried noodles.
  • Cook's comments: if you do not have access to Jersey tomatoes, any fully ripened, fresh, large, red tomatoes will work just as well for this recipe.
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Serving: 1t | Calories: 364kcal | Carbohydrates: 6g | Protein: 50g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 802mg | Potassium: 919mg | Sugar: 2g | Vitamin C: 3mg | Calcium: 69mg | Iron: 5mg