Beef Tomato Stew Recipe
The beef in this easy-to-make Chinese recipe is tender, also have a special flavor as the tomato that added. Meanwhile, you can enjoy the juicy mushrooms and potato along with them.
Prep time: 5 minutes
Cook time: 8 minutes
Utensils:
Wok, serving plate.
Serves 3
Ingredients:
7oz. / 200 g beef tenderloin, cut into 1 inch cubes
1/2 bunch scallion, finely chopped
4 dried black mushrooms, soaked
1 potato, peeled, cut into 1 inch cubes
1 tomato, skinned, cut into 1 inch cubes
1 tbsp. cumin
3 star anise
1 tbsp. Szechuan peppercorn
1 tbsp. ground black pepper
5 slices fresh ginger
3 tbsp. vegetable oil
Seasonings:
1 tbsp. rice wine, or dry sherry
1 tbsp. light soy sauce, low-sodium
2 tsps. White sugar
1 tsp. chicken essence
1 tsp. salt, or to taste
Directions:
1. Blanch beef cubes in boiling water for 30 seconds, drain well and set aside for later use.
2. Heat 3 tbsps. vegetable oil in a wok till hot, saute scallion, ginger slices and star anise until aromatic, about 30 seconds.
3.Then put beef, 1 tbsp. rice wine, and 1 tbsp. light soy sauce back into the wok, meanwhile, pour into enough boiled water, must be 1/2 inch higher than the surface of beef mixture.
4. Add Szechuan peppercorns, cumins, tomato cubes, mushrooms, white sugar, and black pepper, bring to a boil and then cover and reduce heat to simmer for a while.
5. Add potato cubes when the sauce thickens, season with salt and chicken essence, cover and simmer for 4 minutes, or until cooked.
6. Remove from heat to a serving plate, when cool enough to handle, serve.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 18.78 g |
| Total fat: 8.76 g |
| Carbohydrate: 16.5 g |
| Calories: 219.6 kcal |
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