I transformed a classic stir fry dish that can be quickly prepared and cooked while on a healthy “KETO” diet.  Cantonese beef tomato stir-fry is one of my favorite “comfort food recipes”.  This dish is often served at Chinese restaurants as a “rice plate” (saucy, gravy entrée poured over rice) for a quick meal.  The typical flank steak sliced into 1/4-inch thick pieces has a sauce base of ketchup, soy sauce, sugar, sesame oil, ground pepper, fresh ginger, garlic and large ripe tomatoes cut into wedges.  Most Asian tomato-soy sauce bases are full of ketchup and sugar, omit them from your diet. 

My version of the spicy sausage tomato stir-fry is a healthy alternative to the beef tomato stir-fry recipe.  I added more vegetables; colorful bell peppers and celery to the stir-fry.  The original recipe already had sliced onions, ginger, garlic and tomatoes.  Use your imagination and add additional vegetables to the stir-fry mixture. 

My maternal grandfather (lovingly called “gramps”) often cooked this stir fry tomato dish with a “spicy twist”.  Gramps was raised in Mississippi and often cooked with a Southern “spicyness” to his Asian cooking.  He substituted a “spicy sausage” alternative to the sliced flank steak.  My grandparents owned a grocery store with a full deli & fine meats butcher shop.  Gramps always ground his own sausage and ground beef.  I have fond memories of spending time with him at the butcher shop.  Unfortunately,  the original sausage recipe was never written down to add to our family heirloom recipe collection.

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