Stew Beef and Tomato Recipe
Beef and tomato are perfect with each other, and here this tasty and healthy recipe can satisfy your stomach for sure.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, skimmer, colander, serving bowl.
Serves 3
Ingredients:
1 tomato, skinned and cut into 1-inch cubes
7oz. / 200 g beef tenderloin, cut into 1-inch cubes
1/2 bunch scallion, finely chopped
1 potato, peeled, cut into 1-inch cubes
3 star anise
1 tbsp. Szechuan peppercorns
1 tbsp. ground cumin
1 tbsp. ground black pepper
5 slices fresh ginger root
3 tbsps. vegetable oil for stir-frying
4 dried black mushrooms, soften by soaking in warm water for 20 minutes before use, then cut into cubes
Seasonings:
1 tbsp. white sugar
1 tbsp. salt, or to taste
1 tbsp. light soy sauce, low-sodium
1 tbsp. Chinese rice wine/dry sherry
1 tbsp. chicken essence
Directions:
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. Preheat a wok over high for 1 minute before adding 3 tbsps. vegetable oil, heat until hot, then saute scallion, ginger slices, and star anise over medium heat until aromatic, about 30 seconds.
3.Then add the beef back into the wok, in the meantime, stir into 1 tbsp. Chinese rice wine and 1 tbsp. light soy sauce, pour into enough boiled water (must be 1/2-inch higher than the surface of the beef mixture).
4. Add Szechuan peppercorns, ground cumins, tomato cubes, mushrooms, sugar and ground black pepper into the wok in which it was cooked, bring them to a boil, then reduce heat to low, cover and let simmer for a while.
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.
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 20.91 g |
| Total fat: 10.53 g |
| Carbohydrate: 9.2 g |
| Calories: 215 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!