Tomato Beef
Tomato Beef is a classic Beijing-style dish. The beef is marinated and deep-fried, then braised with tomatoes, dried chilies, and other seasonings. It has a rich brown color and a savory, aromatic flavor with a mild heat.
Ingredients
Sliced and marinated beef leg
500 g
Cooked vegetable oil
500 g
Tomato (cut into 2 cm small pieces)
15 g
Dried chili (cut into 2.5 cm long segments)
20 g
Sichuan peppercorn
3 g
Sliced ginger
15 g
White sugar
10 g
Soy sauce
20 g
Refined salt
7.5 g
Sweet fermented rice
50 g
Fresh broth
250 g
Scallion segments
10 g
Sesame oil
10 g
Shaoxing wine
5 g
Instructions
1
Prepare Ingredients
Cut the beef into slices that are 6.5 cm long, 4.5 cm wide, and 0.3 cm thick. Place the slices in a bowl, add refined salt, Shaoxing wine, sliced ginger, and scallion segments, mix well, and marinate for about half an hour. Remove the scallions and ginger. Cut the dried chilies into 2.5 cm long segments. Cut the tomatoes into 2 cm small pieces.
2
Frying and Braising
Heat a wok over high heat, pour in the vegetable oil and heat until it is approximately 70% hot. Add the beef slices and fry until they turn brownish, then remove and drain excess oil. Leave some oil in the wok and heat to approximately 40% hot, add dried chilies and Sichuan peppercorns, fry until fragrant and turn brownish red. Add tomatoes and stir-fry until aromatic. Pour in the fresh broth, add the beef, refined salt, and soy sauce, bring to a boil. Use high heat to reduce and thicken the sauce. Add sweet fermented rice, white sugar, MSG, and sesame oil, then serve.
