Tomato Beef Rice Bowl

Name: Tomato Beef Rice Bowl
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 cans A can of fresh rice; 4 tomato; 900g beef; 2 cans water; 0.5 Green onion; 2 tablespoons Very Fresh Soy Sauce; 1 tablespoon Oyster sauce; 1 tablespoon Fish sauce; Some salt; Some Sugar; Some Corn oil; 1 small handful pepper; several Aniseed; A few pieces Bay leaf; 1 piece Cinnamon; Some ginger

by Flying swallows

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My son came back from the National Day holiday. The first time I grew up and left me for so long, I wanted to cook him something he likes to eat. He appointed him to eat tomato beef rice bowl. I have cooked tomato beef stew (beef brisket) countless times before. ), sometimes I buy sirloin cooked in a stewed vegetable shop, and sometimes I buy fresh stew. Most of the time I use a rice cooker or electric pressure cooker to cook it. I am afraid that I will forget the dishes cooked in the pot over the open fire.

The new enamel cast iron pot is said to be the best for stewing. It is a pot of beef and a pot of rice cooked with fresh rice. This pairing is perfect. You have to eat a bowl of rice more than usual. It is delicious. Even the soup is not left! "

Tomato Beef Rice Bowl

1. Prepare the raw materials, wash the beef in advance, soak in clean water and ginger slices to remove blood water, and remove the dry water.

2. Wash the tomato and cut into pieces, peel off the old skin on the onion, wash and cut into pieces, and use only half of the onion.

3. First boil the rice, pour a can of fresh rice into the rice cooker, and use 2 cans of rice. The rice does not need to be washed. You can wash it if it is not clean.

4. This ratio is 1 can of rice, 1 can of water, and 2 cans of water.

5. The rice cooker selects the cooking button to start cooking.

6. Put a little oil in an enamel cast iron pan and sauté with spices on a low fire.

7. Add half of the onion and fry to create a fragrant flavor, and then add the tomato cubes and fry to make the sand.

8. Add the beef cubes and stir fry until the beef turns white. At this time, there is a lot of soup in the pot, so there is no need to add additional water.

9. Start seasoning, add 2 spoons of soy sauce,

10. 1 spoon of fish sauce (don’t put it if you don’t have it), and some sugar.

11. 1 tablespoon of oyster sauce, stir fry evenly, do not need to add water, stew in an enamel cast iron pot does not consume soup, the soup from the tomato and beef in the pot is enough.

12. Cover the pot and simmer on low heat. Remember to stir fry several times during the process to prevent the bottom of the pot from sticking to the bottom of the pot.

13. Simmer for about 45 minutes, add appropriate amount of salt to season, the beef is tender and tender and turn off the heat. Put the rice in a bowl and place it on the plate. Pour the soup and tomato beef on it and it can be eaten. The big mouthful of rice is super enjoyable.

14. Finished picture.

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Tips:
1. When the new cast iron pan is used again, clean it and wipe off the water, dry it on a low fire, and then put in an appropriate amount of vegetable oil to coat the bottom and walls of the pan with oil, and slowly heat it on a low fire for about 2 minutes. Then pour out the remaining oil in the pot, rinse the pot with hot water, pour out the water and dry the water in the pot on a low heat.
2. Cooking food in an enamel cast iron pot does not need to be cooked on a high fire. After the pot is turned to a low fire, it will be more delicious and tasty.