Spicy Braised Beef Potatoes
1.
Wash the beef and cut into chunks. Pour in cooking wine, light soy sauce, dark soy sauce and marinate for about ten minutes
2.
Peel and cut carrots and potatoes, tomatoes, and onions into strips. Then chop the green onion, ginger, and garlic.
3.
Pour oil in a hot pan. After the oil is hot, add the chopped green onion, ginger, and garlic until fragrant, and add the dried chili section. Pour in the marinated beef, stir fry for a while, add star anise, cooking wine, a little light soy sauce and dark soy sauce.
4.
After the beef is evenly colored, pour the shredded onion and tomatoes into the pot. Stir-fry evenly. It is best to squeeze the tomatoes with a spatula to make the tomatoes softer.
5.
After stirring for a few minutes, add hot water to submerge the beef. Cover the pot, bring to a boil, turn to low heat and simmer for 15 minutes.
6.
After 15 minutes, add the potato cubes and carrot cubes. After the high heat boils, turn to low heat, cover the pot and simmer for about 20-30 minutes.
7.
After about 20 minutes have passed, open the lid, add appropriate salt according to personal taste, a few drops of Maggi Fresh soy sauce or a little chicken essence (you can also use no seasonings, it is already fresh enough). After the seasoning is complete, turn to high heat to collect the juice and stir with a spatula to avoid sticking to the pan. When the soup is almost ready, turn off the heat, add chopped green onion and put on a plate.
Tips:
1. On traditional potato beef, adding onions and tomatoes is the icing on the cake. When you finally serve it, you will not see onions and tomatoes, because these two ingredients have melted into a thick soup, and the beef is full and juicy. It also adds a layered sense of flavor. The dried chili section can also be left alone, depending on personal preference
2. This is a fat and thin piece of beef, not a sirloin. Stewed beef brisket can also use this recipe, but the time will be longer.
