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Beef, Tomato and Green Pepper Stir-Fry

Course: Main Course
Cuisine: Chinese
Servings: 2
Author: Mary Lee Chin


  • 1 pound round steak trimmed, cut into 1½" by 3/4" strips
  • 1 Tbsp sherry or Shaoxing rice wine
  • 1 Tbsp oyster sauce
  • 1/2 tsp sugar
  • 1 Tbsp plus 1tsp soy sauce divided
  • 2 Tbsp vegetable oil divided
  • 1 clove garlic crushed
  • 2 tsp salted black beans rinsed and drained (optional)
  • 1 onion cut into 8-10 wedges and separated
  • 1 green pepper cut into ½" strips
  • 2 tomatoes cut into 8 wedges each
  • 2 stalks celery
  • 2 tsp cornstarch mixed with 3 Tbsp water
  • 1/2 tsp MSG


  • Marinate meat with sherry, oyster sauce, sugar and 1 Tbsp soy sauce. Cover bowl and marinate 10 minutes to overnight in refrigerator.
  • Heat 1 Tbsp oil over high heat in wok or heavy skillet. Add crushed garlic, cook briefly until lightly browned. Discard garlic. Add onion and salted black beans and stir-fry one minute. Add green pepper and celery. Stir-fry 2 minutes until crisp-tender. Set aside in bowl.
  • Add cooked vegetables to wok over high heat. Add all meat to wok and toss to combine. Add cornstarch mixture, and toss to coat meat and vegetables. Cook until mixture thickens and vegetables look glossy, about one minute. Add tomatoes, 1 tsp soy sauce and ½ tsp MSG, toss quickly, about one minute until heated through. Serve with white rice.