5 Reviews of Beef Tomato Chow Yuk

From: Bergy

On Jan 24, 2003

Excellent recipe I used outside round steak and it was tender, Followed the recipe except for two things I increased the garlic to two large cloves and I omitted the cornstarch and left the sauce runny - Oh yes I used 2 tbs Splenda instead of sugar. This recipe has a colorfuk appearance and a wonderful flavor - Thanks James it's a keeper

From: dale!

On May 21, 2003

Fabulous recipe! I also didn't add the remaining cornstarch and used canned tomatoes. Added beans and some carrot. Delicious!

From: MrsMM

On Sep 28, 2006

This was very tasty, indeed. I was confused as the ingredients don't list onions, but they appear in the instructions.....but no big deal, I added scallions. I will probably modify this recipe some when I make it again, but overall- very tasty and easy.

From: Roosie

On Jul 13, 2004

Hours after dinner, BF was still talking about how good this was. We changed a few things a little- lightly breaded the flank stead in cornstarch, cooked the tomatoes a little longer, used only 3 tomatoes, added a little bit of onion because I was out of garlic and added a bit of diced carrot and since the tomatoes were very ripe, we just added a drizzle of honey instead of any sugar. But the flavors were just excellent! I loved the tangy tomato with the crisp celery and green pepper. We added lots of ginger to our steak marinade so it was lovely and gingery. Between BF and myself we devoured the whole dish in no time flat over rice. Absolutely delicious- I would definitely (and considering how much BF liked it I may HAVE TO) make this again.

From: Whisk

On Feb 11, 2009

This recipe was awesome. It tasted just like my dad's when he would make it at his chinese restaurant. I added additional vegetables — carrots, snap peas, baby corn and bamboo shoots — and added more water and a bit more ketchup to the recipe to make it saucier. Loved the tangy, sweet sauce; it was perfect with steamed white rice. It was a winner and a keeper.