Homemade Tomato, Potato, and Beef Brisket Rice Bowl Recipe

Wash the beef brisket, cut it into small pieces, add ginger slices, and put it in an electric pressure cooker.

Add purified water to cover the beef; the broth will be used later to stew potatoes.

Electric pressure cooker, 45 minutes

Meanwhile, prepare the other ingredients: dice the potatoes and tomatoes. If you don't like the tomato skin, you can blanch it in boiling water first to remove it.

Simultaneous rice cooking

Add diced tomatoes to hot oil

Stir-fry until sandy.

Remove the beef from the pressure cooker and stir-fry it in the pan.

Add a small packet of ketchup; you can omit it if you don't have any.

Stir-fry the diced tomatoes and beef, then drizzle a circle of dark soy sauce, two circles of light soy sauce, and a little sugar along the edge of the pan to enhance the flavor.

Pour the broth, skimmed from the electric pressure cooker, into a frying pan.

While pressing the beef, stir-fry the greens and set aside.

Once the broth in the wok boils, add the diced potatoes, cover, and simmer.

Prepare the rice at the same time. Fill a small bowl with the rice, then invert it onto a plate; this will make it look nicer.

The rice and vegetables for the rice bowl are ready; just waiting for the sauce.

Open the wok lid, poke the potato, and taste for saltiness. You can leave a little extra sauce for when serving over rice.

Cooked

Delicious

Two spoonfuls of braising sauce and one spoonful of broth

Add some more green vegetables

Let's eat! 😋