Tomato and beef stew is a classic home-style dish. The broth is rich, the beef is tender, and the tomatoes are sweet and sour, making it perfect for mixing with rice. My child even asked for more rice for the first time because of this dish.
Materials
Home-style dish: Tomato and beef stew recipe steps
Wash the beef, slice it thinly, add soy sauce, sweet potato starch, pepper, and scallion and ginger water, mix well, add a little sesame oil to lock in the moisture, and marinate for about 20 minutes.
Wash and blanch the bean sprouts and tofu skin, then remove them from the water.
Blanch the tomatoes in boiling water to remove the skin, then dice them.
Heat oil in a wok, then sauté ginger slices and scallion slices until fragrant.
Add diced tomatoes and continue to sauté until fragrant. Add light soy sauce, oyster sauce, tomato juice, and salt, and continue to sauté until fragrant.
Boil in boiling water for a few minutes
Add the blanched bean sprouts and tofu skin, then top with the marinated beef slices. Cover and simmer for another 5 minutes.
Just open the lid, add chopped green onions, and it's ready to eat!
