Stir-Fried Beef with Tomato and Basil



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

This recipe has a unique flavor and goes well served over fresh rice or noodles.


Cooking Methodsauteeing



Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free


Taste and Textureherby, meaty, savory, sweet


  • 10 ounces beef tenderloin
  • 4 teaspoons cornstarch, divided
  • 5 teaspoons vegetable oil, divided
  • ¼ teaspoon salt
  • Dash white pepper
  • 1 small white onion
  • 2 medium tomatoes
  • ½ ounce (about 12 leaves) fresh basil
  • 1 teaspoon minced garlic
  • 2 tablespoons hoisin sauce


  1. Trim the fat from the beefsteak and cut the beef lengthwise into 2-inch strips. Cut the strips crosswise into ¼-inch slices. In a medium bowl, toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.

  2. Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.

  3. Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil; stir for 1 minute.


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