- Published on
Tomato Beef
- Authors
- Name
- Jack Qin
Tomato Beef is sweet-tangy and comforting. The key is to cook the tomatoes down first, then add the beef at the end so it stays tender.
Ingredients
Main
- Beef 300g
- Tomatoes 2
Aromatics
- Ginger slices
- Minced garlic
- Scallion
- Cooking wine
- Neutral oil
Seasoning
| Ingredient | Amount |
|---|---|
| Ketchup | 3 tbsp |
| Light soy sauce | 2 tbsp |
| Sugar | 1 tsp |
| Salt | 1 tsp |
| White vinegar | A splash |
| Water | A little (optional) |
Instructions
1. Par-cook the beef
Slice the beef. Blanch briefly with ginger, scallion, and cooking wine until the color turns, then remove and set aside.
2. Build the base
Heat oil, fry ginger slices until fragrant, then remove the ginger to leave the infused oil.
3. Cook the tomatoes
Add garlic and tomatoes, stir over low heat until the tomatoes soften and release juices.
4. Season
Add ketchup, light soy, sugar, and salt. Add a splash of water if you want a softer sauce; skip it for a thicker finish.
5. Finish
Bring to a boil, add a splash of white vinegar, cook for 3 minutes, then add the beef and stir just until cooked through.
Tips
- Blanching keeps the beef tender and removes off-odors.
- A tiny splash of vinegar lifts flavor without making it sour.
- Cook tomatoes down fully for a smoother sauce.
Result
Bright tomato aroma, glossy sauce, and tender beef slices.