Tomato Beef Braised Rice
Stew braised beef brisket with tomatoes, vegetables, and other ingredients, then serve over rice.
Ingredients
Beef brisket (cleaned, cut into chunks, blanched in boiling water, removed, rinsed)
300g
Tomato (cleaned, cut into chunks)
1/2
Green peas (blanched and set aside)
to taste
Button mushrooms (blanched and set aside)
to taste
Sweet peas (blanched and set aside)
to taste
Diced onion
a pinch
Cooked rice
150g
Braised seasoning mix
1 packet
Ginger
2 slices
Chili pepper
1/2
Scallion
20g
Garlic clove
1
Cooking wine
1 tbsp
Tomato sauce
1 tbsp
Soy sauce
3/5 tsp
Rock sugar
3/5 tsp
Sesame oil
1/4 tsp
MSG
a pinch
Instructions
1
Step 1
Clean the beef brisket, cut into chunks, blanch in boiling water, remove, and rinse.
2
Step 2
Use a separate pot, add an appropriate amount of water, add the seasonings and beef brisket, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes until done.
3
Step 3
Clean the tomato and cut into chunks; blanch the green peas, button mushrooms, and sweet peas, then set aside.
4
Step 4
Heat a wok over medium heat, sauté the diced onion to release its aroma, add water, braising sauce, beef brisket, tomato, button mushrooms, sweet peas and other ingredients. Once the soup comes to a boil, add the seasonings and cook for about 5 minutes, then add the green peas. Thicken the sauce lightly, drizzle with sesame oil, then transfer to a serving plate. Place the rice in a bowl, then invert it onto one side of the plate to serve.
