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Island-Style Beef Tomato

I’ve had versions of this Island-Style Beef Tomato recipe in Chinese Restaurants, in Japanese Restaurants, in mom and pop places here and in the United States and they are all unique, all different.


Not a single one with the flavors of this version I grew up with. The Chinese version, to me, is the most similar, but different of course.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
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US Metric
  • 1 lb. beef sirloin to top round, thinly sliced
  • 1 medium onion, 1-inch cubes
  • 1 green bell pepper, seeded, 1-inch cubes
  • 2 stalks celery, peeled, 1-inch pieces
  • 2 large tomatoes, wedges
  • 3 stalks green onion, 1 ½-inch pieces
  • Sauce:
  • ¼ c. chicken broth
  • 1 TB cornstarch
  • 1-2 TB catsup, to taste
  • 1 tsp. Worcestershire sauce
  • 1 tsp. brown sugar
  • Marinade:
  • 1 clove garlic, minced
  • 1 tsp. ginger, grated
  • 3 TB Aloha shoyu
  • 1 TB sherry
  • 1 TB cornstarch
  • 1 tsp sugar
  • ½ tsp. salt
  • pinch white pepper

Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate beef 10-15 minutes. In a small mixing bowl; combine sauce ingredients. Taste for seasoning, adding more catsup as desired. Reserve. In a large skillet or wok; heat TB of oil. Brown beef; remove from pan. Add remaining TB of oil. Saute onion, bell pepper and celery until crisp tender. Add beef and tomatoes. Cook 2 minutes. Add green onion and sauce mixture; bring to a boil; stirring until slightly thickened. Remove from heat.

how to serve:

Serve immediately over hot steamed rice. Serves 4.

User Reviewsview all rating
Reviewed on: Dec 18, 2012 By
I loved this recipe! I didn't have sherry so just substituted water. I also used a little more chicken broth.