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Tomato Beef Stew西红柿牛腩

Too few ratings

Linlin Wang

Community Member

“The stew perfectly matches winter. It would be great if you could soak the beef tip in cold water for a couple of hours before cooking to rinse out the blood. If you’d like to, you can add less ketchup or some sugar to reduce the sour taste. If you order this dish at a Chinese restaurant, there may be a small lit candle/charcoal below the stew to keep it boiling and hot. I hope you like the recipe 😋”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
15 oz Beef tips
tomatoes
5 tbsp oil
3 oz ketchup
Aniseed
Dried chilly pepper
  • Step 1/5

    Cut the beef tips and tomatoes into small cubes

    Cut the beef tips and tomatoes into small cubes

  • Step 2/5

    Heat up the oil and fry the tomatoes until the juice is sucked out

    Heat up the oil and fry the tomatoes until the juice is sucked out

  • Step 3/5

    Add the beef tips and mix them for a minute

    Add the beef tips and mix them for a minute

  • Step 4/5

    Add water to the point where it just immerses the ingredients. Add the aniseed, ketchup, and dried chilly pepper. Put the lid on and let the soup boil for 25 minutes or longer. Once the water boils the first time, turn the oven to medium or low heat to save energy.

    Add water to the point where it just immerses the ingredients. Add the aniseed, ketchup, and dried chilly pepper. Put the lid on and let the soup boil for 25 minutes or longer. Once the water boils the first time, turn the oven to medium or low heat to save energy.

  • Step 5/5

    Then it’s done! Bon appetite!

    Then it’s done! Bon appetite!