A restaurant-quality meal in 30 minutes, this Green Tomato and Beef Stir Fry uses tender beef, green tomatoes, Kohlrabi (a healthy root vegetable), Shishito peppers, and onions in a savory brown sauce and topped with tuxedo sesame seeds and fresh basil.
Hi everyone, I am here to tell you that you can have a restaurant-quality stir fry for dinner in 30 minutes! The secret is all in the ingredients, spices, and techniques which I go into below.
I want to tell you about the ingredients I use before we get into the recipe. I use Shisito peppers which are a sweet, East Asian pepper variety. They go so well in any Asian-inspired cuisine.
This recipe calls for green tomatoes which are low calorie and are packed with a variety of minerals and nutrients like vitamin A, C, folate, vitamin K, potassium, iron, dietary fiber, and magnesium.
I include Kohlrabi which is a German turnip packed with vitamins, minerals, and antioxidants. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, and Savoy cabbage. This recipe is based off of my Beef and Broccoli recipe, so I knew that this vegetable would be a great alternative to broccoli. It stays crisp even after it is cooked, giving the dish a nice range of textures.
How To Get Tender Meat:
- To get more tender meat, take it out of the refrigerator about 30 minutes before cooking it to bring it up to room temperature.
- You can also make the marinade ahead of time and marinade as little as 30 minutes or as long as overnight for a more intense flavor.
- Always cut the meat across the grain in thin slices and if the slices are long, cut them shorter to make sure they are bite sized.
- Make sure not to skip the baking soda step to get more tender meat.
Helpful Kitchen Tools for Green Tomato and Beef Stir Fry:
- salad spinner, not required but very handy for getting veggies dry after being washed,
- rice maker, you can also just use a medium sauce pan but I much prefer how rice comes out when made in a rice cooker,
- chef’s knife,
- cutting board(s),
- measuring spoons and cups,
- 2-cup wet measure,
- spatula for stir-frying,
- ladle or large spoon for spooning out the sauce for serving,
- mixing bowl,
- wok or large skillet with a lid that fits,
- rimmed, large serving platter.
If you try this Beef and Green Tomato Stir Fry recipe and like it please rate the recipe in the recipe card and let us know in the comments below!
- 2 cups cooked rice
- Canola oil for frying (or regular olive oil)
- 6 Shishito peppers, tops cut, membranes and seeds removed and sliced
- 2 medium green tomatoes (you can sub red tomatoes, the dish will just be sweeter), sliced
- 1 cup Vidalia (sweet) onion, sliced with the grain (for more crispy, cooked onions)
- 1 medium-large Kohlrabi, sliced into 1/2 inch slices (keep the skin on, cut off any rough parts)
- 1-2 lb flank steak, sliced thin, across the grain
- 1 tsp baking soda
- 2 tbsp cornstarch (you don't need to dissolve it)
- 1/4 tsp Kosher salt (for the meat)
- 2 tbsp Canola or regular olive oil (to use when frying)
- 1-2 garlic cloves, finely chopped
- 1-2 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/4 cup low sodium soy sauce
- 1 tbsp Chinese whiskey (or other whiskey or the same amount dry sherry)
- 1/8 tsp Chinese 5 Spice blend
- 1 tbsp fresh ginger, peeled and minced or 1/2 tsp ground ginger
- 1/8 fresh ground black pepper, or amount to taste, plus more for serving
- 1 cup water (add when doing the stir fry sauce, up to 2 cups for lots of sauce)
- 1-2 tbsp cornstarch (1 tbsp per cup of water that you add to the sauce)
- Roasted or Tuxedo sesame seeds
- Fresh basil
- Sliced scallions (green onions)
- In a medium bowl, add 1 tbsp. fresh minced ginger, 1-2 tsp sesame oil, 1 tbsp oyster sauce, 1/2 cup soy sauce, 1 tbsp brown sugar, 1 tbsp whiskey, 1/8 tsp Chinese 5-spice, black pepper, and whisk to combine.
- Before adding to the stir-fry: Add 2 tablespoons cornstarch to the 1-2 cups water and dissolve. Incorporate into the marinade and whisk to combine.
- After slicing the beef, add it to a large mixing bowl, add 1 tsp baking soda and 1 tbsp cornstarch, 1/4 cup of the marinade and mix to combine and set aside while you cook the vegetables.
- Cook the onions, Kohlrabi, peppers, and tomatoes.
- Over medium-high heat, add 1-2 tablespoons Canola oil to your wok, add the onions, using a spatula to stir, cook until they are translucent. Add the Kohlrabi, stir until it's coated in oil and fry for about 4 mins, until crisp-tender. Add the peppers and green tomatoes 2 minutes into cooking the kohlrabi, stirring to combine.
- When the vegetables are done, remove them from the wok onto a plate or bowl and set aside until later.
- Using the same wok as you cooked the vegetables in, over medium-high heat, add 1-2 tbsp Canola oil, and the prepared beef. As it's cooking, stir to coat with the oil, it should take 3-4 minutes to cook the beef, make sure not to over cook, as it will make the beef more tough.
- When the beef is done cooking, add the remaining marinade, and the vegetables and bring to a boil. The boiling will activate the cornstarch and thicken the sauce, stirring to combine the mixture. When the sauce is thick to your liking, remove from heat and serve over rice and topped with the optional toppings. Enjoy!
Home Chef Tip: To get more tender meat, take out of the refrigerator 30 minutes before cooking to bring it up to room temperature. You can also make the marinade ahead of time and marinade as little as 30 minutes or overnight for more intense flavor. Cut the meat across the grain in thin slices and if they are long, cut them shorter to make sure they are bite sized. Make sure not to skip the baking soda step to get more tender meat.
We hope you enjoy this Green Tomato and Beef Stir Fry from SoFabFood Home Chef, Sara from Life’s Little Sweets. If you love this easy dinner idea, be sure to visit our 30-Minute Meals Section for more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!