Hawaiian Beef Tomato Recipe

Every time I make this Hawaiian Beef Tomato dish, it takes me right back to my summer trip to Oahu years ago. The vibrant flavors—juicy tomatoes, tender beef, and that perfect balance of savory and sweet—remind me of the local plate lunches I savored at a roadside diner. This stir-fry is a family favorite now, quick to whip up and bursting with island vibes. It’s comfort food with a tropical twist, perfect for when you want something hearty yet fresh.

The Story Behind This Recipe

I stumbled upon beef tomato during a family vacation in Hawaii, and it was love at first bite. The dish was so simple yet so flavorful, I knew I had to recreate it at home. After a few tries (and some tips from a friend’s auntie who grew up in Honolulu), I nailed this version. It’s not just dinner—it’s a little taste of the islands that brings back memories of warm breezes and good company.

Why You’ll Love This Hawaiian Beef Tomato

• Bold and Fresh: The combo of ripe tomatoes and savory beef creates a dish that’s both hearty and refreshing.
• Quick to Make: Ready in under 30 minutes, it’s perfect for busy weeknights.
• Family-Friendly: Even my picky eaters clean their plates when this is on the table.
• Versatile: Serve it over rice or with noodles for a complete meal.

Ingredients

You don’t need a ton of fancy ingredients to make this dish shine. Here’s what I use to keep it authentic and delicious:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 4 large ripe tomatoes, cut into wedges
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (low-sodium works great)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil (for cooking)
• 1/4 cup water or low-sodium beef broth
• 2 green onions, chopped (for garnish)
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
• Black pepper, to taste

Instructions

This comes together fast, so have everything prepped before you start cooking. Here’s how I do it:

1. Prep the Beef: Slice the beef as thinly as you can—it cooks faster and stays tender. Toss it with 1 tbsp soy sauce and a pinch of black pepper. Let it sit while you prep the veggies.
2. Cook the Beef: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1-2 minutes per side until just cooked. Remove and set aside.
3. Stir-Fry the Veggies: In the same skillet, add the remaining 1 tbsp vegetable oil. Toss in the onion, green bell pepper, and garlic. Stir-fry for 2-3 minutes until they start to soften but still have some crunch.
4. Add Tomatoes and Sauce: Add the tomato wedges, remaining 1 tbsp soy sauce, oyster sauce, sugar, and sesame oil. Pour in the water or broth. Stir gently and cook for 2-3 minutes until the tomatoes soften slightly but hold their shape.
5. Combine and Finish: Return the beef to the skillet and stir to coat it in the sauce. If you like a thicker sauce, stir in the cornstarch slurry and cook for another minute until it thickens. Taste and adjust with a little more pepper if needed.
6. Serve It Up: Spoon the beef and tomato over steamed white rice or noodles. Sprinkle with green onions for a fresh pop of flavor. Dig in while it’s hot!

Tips for the Best Beef Tomato

Here are a few tricks I’ve learned to make this dish even better:

• Choose Ripe Tomatoes: Firm but juicy tomatoes work best—they hold up in the stir-fry without turning to mush.
• Don’t Overcook the Beef: Thin slices cook fast, so keep an eye on them to avoid toughness.
• Make It Your Own: Add a pinch of red pepper flakes for heat or swap green bell pepper for red for a sweeter vibe.
• Freezer Tip: If you want to prep ahead, slice the beef and freeze it in the marinade for quick cooking later.

Nutritional Information (Per Serving)

Based on 4 servings, here’s a rough estimate:

• Calories: ~280 kcal
• Protein: 25g
• Fat: 12g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: ~600mg (varies with soy sauce)

Note: These are approximate values—check your ingredients for exact numbers.

Serving Suggestions

This beef tomato is fantastic over a bed of fluffy white rice—it soaks up all that delicious sauce. For a lighter option, try it with cauliflower rice or toss it with some lo mein noodles. I also love pairing it with a simple cucumber salad to balance the richness. If you’re feeling extra, a side of Hawaiian mac salad brings the full plate-lunch experience home.

Storage and Reheating

Leftovers? No problem! Store the stir-fry in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to revive the sauce. I don’t recommend freezing this one—the tomatoes get too watery when thawed, but it’s so good you probably won’t have leftovers anyway!

Final Thoughts

This Hawaiian Beef Tomato recipe is like a mini vacation on a plate. It’s quick, flavorful, and brings a little aloha to any dinner table. Give it a try, and let me know how it turns out! Share your thoughts in the comments or snap a photo for social media—I’d love to see your take on it. Happy cooking!