Mandarin Tomato Beef

Russ Myers


Snow peas, also called Chinese peas, are flat green pods that are picked before the peas have matured. They add crispness, color, and flavor to this delicious recipe.

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4 servings


20 Min


10 Min




1 Boneless beef sirloin steak, cut 1 inch thick (about 1 pound)
1/2 C Low sodium teriyaki sauce
2 tsp Minced fresh ginger
2 tsp Cornstarch
2 Tbs Peanut oil or vegetable oil (divided)
1 Medium size onion, cut into 1/2 inch wedges
2 C Fresh snow peas (or 1 package, 6 oz, frozen snow peas, thawed)
2 Medium tomatoes, cut into 1/2 inch wedges
Hot cooked rice
Freshly ground black pepper (optional)

Directions Step-By-Step

Cut beef across prominent grain into 1/8 inch thick slices; cut each slice into 2 inch pieces Combine teriyai and ginger in a large bowl. Toss beef with teriyaki mixture. Marinate beef 10 minutes.Drain beef; reserve marinade. Combine reserved marinade and cornstarch in a small bowl; stir until smooth. Set aside.Heat the wok over medium high heat until hot. Drizzle 1 tablespoon oil into the wok and heat for 30 seconds. Add half the beef; stir fry 2 to 3 minutes or until beef is barely pink in center. Remove the beef to a large bowl. Repeat with remaining beef.Drizzle remaining 1 tablespoon oil into the wok. Add onion; cook 3 minutes or until browned, stirring occasionally. Add snow peas; stir fry 3 minutes for fresh snow peas (or 1 minute for frozen snow peas).Stir reserved marinade until smooth and add to the wok. Stir fry 30 seconds or until sauce boils and thickens.Return beef, any accumulated juices, and tomatoes to the wok; heat through.Serve over hot cooked rice. Sprinkle with pepper, if desired

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom