Tomato Beef Rice Bowl
A hearty one-pan meal featuring tender beef slices nestled in a rich tomato sauce with fluffy rice that soaks up all the savory goodness. Ideal for quick weeknight dinners when you need something warm and filling without the hassle.
Story
This homestyle dish pairs the sweet-tart brightness of ripe tomatoes with savory beef, creating a comforting meal where the rice becomes the perfect vehicle for all those delicious juices.
Ingredients
ripe tomatoes
2 medium
beef rolls or thin slices
200g
long-grain rice
1 cup
garlic, minced
3 cloves
vegetable oil
2 tablespoons
soy sauce
1 tablespoon
salt
to taste
sugar
1/2 teaspoon
water or beef broth
2 cups
Instructions
1
Prepare the tomatoes
Score a light X on the bottom of each tomato. Pour boiling water over them and let sit for 30 seconds, then transfer to ice water. The skin will slide right off. Roughly chop the peeled tomatoes into chunks.
2
Blanch the beef
Bring a pot of water to a gentle boil. Add the beef rolls and cook just until they lose their pink color, about 30 seconds. Be careful not to overcook or the beef will turn tough. Drain and set aside.
3
Build the flavor base
Heat oil in a large pan or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped tomatoes and let them soften into a saucy consistency, about 5 minutes. Sprinkle in the sugar to balance the acidity.
4
Add rice and liquid
Rinse the rice under cold water until it runs clear, then add it to the pan. Stir to coat each grain with the tomato sauce. Pour in the water or beef broth, add the soy sauce, and bring everything to a gentle boil.
5
Simmer until tender
Reduce the heat to low, cover tightly, and let the rice cook for 15-18 minutes until almost tender. Place the blanched beef on top, cover again, and cook for another 3-4 minutes. Fluff with a fork and serve warm.
