Quick Cantonese Beef

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

If your butcher is a good sort, he will sell you the tails of fillet steaks at a much cheaper rate than the nice plump bits from the middle, and this is a perfect recipe to take advantage of such favours. The dish is really a sort of Chinese Beef Stroganoff – ho, ho!


  • 4 tablespoons vegetable oil
  • 2 onions, finely shredded
  • 4 large tomatoes, skinned an


Heat 2 tablespoons of the oil in a frying pan or wok and Stir-fry the onions for 2 minutes. Add the tomatoes, sugar and salt and Stir-fry for 1 minute. Cover and cook for about 3–4 minutes, or until the tomatoes are just tender and still retain their shape. Transfer the tomato mixture to a bowl.