Stewed Beef with Tomato Recipe

This stewed beef with toamto recipe is simple, tasty and healthy, it is easy to learn and only takes seconds to do. See how to make a mouth-watering beef at home!

Wok, skimmer, colander, bowl.

7oz./200g beef tenderloin, cut into 1-inch cubes

1/2 bunch scallion, finely chopped

1 tomato, skinned and cut into 1-inch cubes

1 potato, peeled, cut into 1-inch cubes

4 dried black mushrooms, soften by soaking in warm water for 20 minutes before use, then cut into cubes

3 star anise

1 tbsp.ground cumin

1 tbsp.peppercorns

1 tbsp.ground black pepper

5 slices fresh ginger root

3 tbsps.vegetable oil

Boiled water

1 tbsp.soy sauce, low-sodium

1 tbsp.Shao-Hsing rice wine/dry sherry

1 tbsp.granulated sugar

1 tbsp.salt,or to taste

1 tbsp.chicken essence

1. Blanch beef cubes in boiling water for 30 seconds, skim the froth with a skimmer, then drain well in a colander and set aside.

2. Heat 3 tbsps.vegetable oil in a wok till hot, then add scallion, ginger slices, and star anise, saute over medium heat until aromatic, about 30 seconds.

3.Then add the beef back into the wok (P1), in the meantime, stir in 1 tbsp.Shao-Hsing rice wine and 1 tbsp.soy sauce (P2), add in enough boiled water (must be 1/2-inch higher than the surface of the beef mixture).

P1

P2

4. Add peppercorns, ground cumins, tomato cubes, mushrooms, sugar and ground black pepper into the wok in question, bring them to a boil (P3), then reduce heat to low, cover and let simmer for a while.

P3

5. Add potato cubes when the sauce thickens, season with salt and chicken essence, cover and simmer for another 5 minutes, or until cooked.

6. Remove to a warmed bowl, when cool enough to handle, serve (P4).

P4