Beef in easy tomato sauce

Notes: Serves four. OK to freeze.


  • 2 sirloin steaks, trimmed of fat, cut into thin strips
  • 4 tablespoons groundnut oil
  • 1 onion, peeled and diced into medium chunks
  • 4 cloves garlic, peeled and finely sliced
  • 4cm piece of fresh ginger, peeled and finely sliced
  • 3 tomatoes, roughly chopped
  • 200ml chicken or beef stock (from a cube will do)
  • 2 tablespoons oyster sauce
  • 6 tablespoons tomato ketchup
  • salt and white pepper to season
  • 1 tablespoon sesame oil
  • 1 spring onion, finely shredded


  1. Heat 2 tablespoons groundnut oil in a wok over a high heat until hot.
  2. Add strips of beef and stir-fry for 2–3 minutes until well browned. Then remove beef to a plate, keeping any juices in wok.
  3. Reduce heat to medium and pour in 2 more tablespoons of groundnut oil.
    (Put the rice on about now.)
  4. Add onions and stir-fry for 3 minutes.
  5. Add ginger and garlic and continue to stir-fry for another 2 minutes or so until the onions become tender.
  6. Add tomatoes and continue cooking for 2–3 minutes until the tomato flesh begins to collapse.
  7. Add stock and stir whilst bringing to boil. Once boiling, simmer for 2–3 minutes.
  8. Add oyster sauce, soy sauce, and tomato ketchup. Simmer for 2–3 minutes.
  9. Return beef to wok along with any juices and simmer until warm.
  10. Season, then add sesame oil and garnish with spring onions.
  11. Serve with rice.