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The Mom Show - Part 1 - Tomato Beef

Updated: 4 days ago

On Today's show join us for a heartfelt journey in the kitchen as Chef Doreen Fang lovingly recreates her mother Bonnie's cherished comfort food recipe, Tomato Beef. In this tender episode of Second Act Scratch, Doreen warmly shares the story behind this Chinese-inspired dish, passed down through generations as a symbol of love, warmth, and nostalgia.

As the savory aroma fills the air, Doreen delicately slices tender flank steak, infusing each piece with memories of her childhood kitchen and her beloved mother, Bonnie, who was not only a nurturing presence but also a dedicated nurse. Despite Bonnie's passing at the young age from lung cancer, her spirit lives on in the flavors of this timeless recipe.

With each chop of vibrant Roma tomatoes and sprinkle of fragrant green onions, Doreen honors her mother's legacy, weaving together flavors that transcend time and place. It's a poignant tribute to a woman whose love and dedication continue to inspire.

With a dash of ground ginger and a sprinkle of black pepper, Doreen adds her own touch to the recipe, infusing it with her passion for culinary innovation. As the dish simmers gently on the stove, she reflects on the significance of food as a vessel for connection, healing, and joy.

So, grab a seat at the table and let the warmth of Tomato Beef envelop you in a comforting embrace. Tune in to Second Act Scratch as Chef Doreen Fang invites us on a culinary journey filled with love, tradition, and the timeless magic of homemade meals, all in honor of her mother, Bonnie.


Serves 2
Preparation time: 40 minutes
  • 1/2 # Flank Steak (thinly sliced against grain, slightly frozen) (If you have a full piece of flank steak, I cut them in thirds before I slice the meat)

  • 4-5 Tomato Roma (depending on how much tomato you like, large dice)

  • 2 stalks Green Onions, finely chopped

  • 1/16 tsp Ground Ginger

  • 2 Tbsp Cornstarch

  • ⅛ tsp Black pepper

  • ½ tsp Granulated Garlic

  • ½ tsp Granulated Onion

  • 1½ Tbsp Sugar

  • 1½ Tbsp Sake/Wine

  • 4 Tbsp Aloha Shoyu (If you use another brand of soy sauce, adjust the amount of sugar to balance out the saltiness of the soy)

  • 1-2 Tbsp vegetable/canola oil

  • Water - add approximately 2 Tbsp


In a medium bowl, add the meat, all of the dry ingredients, sake and shoyu. Mix thoroughly and allow to marinate for about 30 minutes.

In a medium sauté pan, heat the oil on high. When the oil is very hot, add the meat and quickly stir fry. Add the 2 Tbsp of water into the same bowl the beef was in and swirl around to get the residual marinade).

When the meat is halfway done, add the tomatoes. Stir the beef and tomatoes and continue to cook. Add the water into the pan and stir, to thicken the sauce, bring to a boil, cook until the beef is done and the tomatoes are cooked down, about 3-4 minutes (or to your preferred doneness on the tomatoes). Add the green onions, mix thoroughly.

Serve over steamed rice and enjoy!

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