Tomato Beef
Overview
Tomato beef is definitely a classic dish of roast beef. This morning my daughter told me that she wanted to eat beef! I was planning to buy beef noodle in the supermarket, but when I saw the fresh beef key meat, I decisively bought a piece. Burnt with tomatoes, it tastes sour, sweet, salty and fresh. It is a great summer appetizer and one of the main dishes.
Tags
Ingredients
Steps
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Material diagram
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Boil half a pot of water in a wok
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Pour the washed beef into pieces and blanch it
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There will be a lot of blood foam after boiling, stir it up with a shovel
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Rinse the blanched beef with clean water and drain.
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Heat up another wok, pour in appropriate amount of corn oil
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Add onion, ginger and garlic and sauté until fragrant
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Pour in the beef and stir-fry
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Add about a teaspoon of soy sauce, I use fresh beetroot at home.
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Add a teaspoon of balsamic vinegar
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Add water to cover the beef
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After the high heat comes to a boil, reduce the heat to low, cover the pot and simmer for about ten minutes
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Add half a pot of water to a small pot and bring to a boil
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Cut the tomatoes twice with a knife to break the skin.
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Use chopsticks to pierce the tomatoes and roll them in boiling water until the skin peels off
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It is easy to peel blanched tomatoes
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Cut into small pieces about one centimeter
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Put the diced tomatoes into the pot and stir-fry evenly over high heat
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Seasoning, salt, sugar
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Season with spices, allspice, black pepper, cumin
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Continue to simmer over low heat for 20-30 minutes. If there is too much soup, use high heat to reduce the juice.
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Serve on a plate, sprinkle with cooked sesame seeds and coriander
