Tomato Stewed Beef

Name: Tomato Stewed Beef
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Beef chuck braises slowly in ripe tomatoes until the sauce turns silky and the meat gives up all resistance, sweet, sour, and savory in one pot, begging for a ladle of broth over rice.

1 hrNewEasy Hot Dishes Stew Savory

Instructions

1
Fresh beef (choosing ones with tendons is tastier) is cut into small pieces.
2
Place in a pot of cold water and blanch, boil off the blood, skim off the foam, and remove for later use.
3
Slice the ginger and garlic and set aside.
4
Make a cross on the tomato.
5
Put it in the pot and cook for 2 minutes, then take it out and remove the skin.
6
Peel the tomatoes, dice 2 of them into small cubes, and slice the other 2 into thick slices, set aside.
7
Shred the onion and set aside.
8
Heat the pan and add an appropriate amount of cooking oil. Once the oil is hot, add ginger and garlic and stir-fry until fragrant.
9
Add the onions and continue stir-frying until the onions become soft.
10
Add the blanched beef and stir-fry for 2 minutes, then add the diced tomatoes, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, and 2 tablespoons of oyster sauce, stir-frying until the tomatoes release their juice.
11
Add an appropriate amount of water, just enough to cover the beef, and add an appropriate amount of salt.
12
After boiling, pour it into a pressure rice cooker, add thickly sliced tomatoes, and select the beef function.
13
Finished product. The soup is fresh and delicious.