Hawaiian Beef Tomato with Sweet Onion and Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• Marinade: 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp baking soda (optional), 1 tsp cornstarch, 1 tsp neutral oil
• Sauce: 1/3 cup ketchup, 1/4 cup low-sodium soy sauce, 1/3 cup beef broth or water, 1 tbsp Worcestershire, 1 tsp rice vinegar, 2 tsp cornstarch, 1 tsp toasted sesame oil, 1 tsp sugar
• 2 tbsp neutral oil (divided)
• 1 large sweet onion, thick slices
• 2 large ripe tomatoes, cut into wedges
• 2 garlic cloves, thinly sliced; 2 scallions, chopped
• 4 cups hot cooked medium-grain rice; black pepper

Do This

• 1. Marinate beef 15 minutes with soy, sugar, baking soda (optional), cornstarch, and oil.
• 2. Whisk sauce ingredients until smooth; set aside.
• 3. Heat a wok high; add 1 tbsp oil. Sear beef in 2 batches, 45–60 seconds per side; remove.
• 4. Add remaining 1 tbsp oil; stir-fry onion 2–3 minutes. Add garlic 30 seconds.
• 5. Add tomato wedges; toss 60–90 seconds until edges just soften.
• 6. Return beef; pour in sauce. Stir 1–2 minutes until glossy and lightly thickened. Finish with scallions and black pepper. Spoon over rice.

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Why You’ll Love This Recipe

• Classic Hawai‘i plate-lunch comfort: tender beef, sweet onions, and juicy tomatoes in a tangy shoyu-ketchup gravy.
• Weeknight-fast stir-fry with minimal prep and pantry-friendly ingredients.
• Balanced sweet-savory flavor with a silky, lightly thickened sauce that clings to rice.
• Flexible: use sirloin or flank, adjust sweetness, and make it as saucy as you like.

Grocery List

• Produce: 1 large sweet onion (Maui if possible), 2 large ripe tomatoes, 2 garlic cloves, 2 scallions
• Dairy: none
• Pantry: 1 lb sirloin or flank steak, medium-grain rice (Calrose), soy sauce (low-sodium), ketchup, Worcestershire sauce, rice vinegar, cornstarch, toasted sesame oil, neutral oil, granulated sugar, black pepper, beef broth or water

Full Ingredients

Beef + Quick Marinade

• 1 lb (450 g) flank steak or sirloin, very thinly sliced across the grain
• 1 tbsp low-sodium soy sauce (shoyu)
• 1 tsp granulated sugar
• 1/2 tsp baking soda (optional, for extra tenderness)
• 1 tsp cornstarch
• 1 tsp neutral oil (canola or avocado)

Shoyu-Ketchup Gravy

• 1/3 cup ketchup
• 1/4 cup low-sodium soy sauce (shoyu)
• 1/3 cup low-sodium beef broth or water
• 1 tbsp Worcestershire sauce
• 1 tsp rice vinegar
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar

Stir-Fry

• 2 tbsp neutral oil, divided
• 1 large sweet onion (about 10 oz), halved and sliced 1/2-inch thick
• 2 large ripe tomatoes (about 1 lb), cut into 8 wedges each
• 2 garlic cloves, thinly sliced
• 2 scallions, cut into 1-inch pieces
• 1/4 tsp freshly ground black pepper (plus more to taste)

For Serving

• 4 cups hot cooked medium-grain rice (Calrose), for serving
• Optional garnish: extra sliced scallions

Step-by-Step Instructions

Step 1: Start the rice and chill the beef

Cook rice so it is ready when the stir-fry finishes. For easier, paper-thin slicing, place the beef in the freezer for 15 minutes to firm up while you gather ingredients.

Step 2: Slice and marinate the beef

Slice beef thinly across the grain. In a bowl, combine soy sauce, sugar, baking soda (if using), cornstarch, and neutral oil. Add beef and toss to coat. Let marinate 15 minutes at room temperature while you prep the vegetables and sauce.

Step 3: Whisk the shoyu-ketchup gravy

In a measuring cup, whisk together ketchup, soy sauce, broth (or water), Worcestershire, rice vinegar, cornstarch, sesame oil, and sugar until smooth with no cornstarch lumps. Keep the sauce near the stove; give it a quick stir again before you pour it in later.

Step 4: Sear the beef hot and fast

Heat a wok or 12-inch skillet over high heat until very hot, 2–3 minutes. Add 1 tbsp oil and swirl. Add half the beef in a single layer and sear 45–60 seconds undisturbed; flip and cook 30–45 seconds more until just browned but still pink in spots. Transfer to a plate. Repeat with remaining beef (add a splash more oil if needed). Do not overcook; it will finish in the sauce.

Step 5: Stir-fry onions and garlic

Return the wok to high heat. Add remaining 1 tbsp oil. Add onion and stir-fry 2–3 minutes until crisp-tender with light char. Add garlic and cook 30 seconds until fragrant.

Step 6: Add tomatoes, then sauce and beef

Add tomato wedges and toss 60–90 seconds until the edges just soften and release a little juice. Return the beef and any juices to the pan. Stir the sauce and pour it in. Cook, tossing constantly, 60–90 seconds until the sauce bubbles, turns glossy, and lightly thickens to coat the beef and vegetables. Finish with scallions and black pepper. If the sauce gets too thick, splash in 1–2 tbsp water to loosen.

Step 7: Serve plate-lunch style

Spoon Beef Tomato over hot cooked rice, making sure to include plenty of the tangy gravy. Garnish with extra scallions if you like. Serve immediately.

Pro Tips

• Paper-thin slices: Partially freezing the beef for 15 minutes makes clean, thin cuts easy and ensures tender bites.
• Baking soda timing: If using baking soda, keep the marinade time to 15–30 minutes max to avoid mushy texture.
• High heat is crucial: Work in batches so the beef sears instead of steams. Crowding cools the pan and toughens meat.
• Tomatoes last: Add tomatoes near the end so they stay juicy and hold their shape in the sauce.
• Control the sauce: For a lighter coat, reduce cornstarch to 1 tsp. For extra gravy, add 2–4 tbsp more broth.

Variations

• Spicy Beef Tomato: Add 1–2 tsp sriracha or chili-garlic sauce to the gravy, or finish with red pepper flakes.
• Chicken or Tofu Swap: Use thin-sliced chicken thigh or extra-firm tofu planks; cook until lightly browned before proceeding.
• Bell Pepper Twist: Stir-fry 1 cup sliced green bell pepper with the onions for extra color and sweetness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; store rice separately to avoid sogginess. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. The sauce can be whisked up to 3 days ahead and chilled. Slice and marinate beef up to 12 hours ahead without baking soda; if using baking soda, limit to 30 minutes before cooking for best texture. This dish is not ideal for freezing due to the tomatoes.

Nutrition (per serving)

Approximate values with 1 cup cooked rice: 560 calories; 32 g protein; 66 g carbohydrates; 18 g fat; 3 g fiber; 9 g sugars; 1110 mg sodium. Values will vary with ingredient brands and portion sizes.