Easy Braised Beef with Tomatoes 簡易番茄炆牛腩

Ingredients

• 450 g Beef finger meat
• 400 g Carrots
• 4 Medium tomatoes
• 2 Large shallots
• 6 cloves Garlic
• 2 slices Ginger
• 4 Bay leaves
• 2 tsp Marmite ((optional))
• 15 g Rock sugar
• 2 tbsp Shaoxing wine
• 1 tsp Salt
• 1 tbsp Light soy sauce
• 750 ml Broth
• 2 tbsp Oil

Steps

1. 1

   Cut beef to approx. 3 cm cubes. Set aside

2. 2

   Cut carrots to similar size as beef cubes. Set aside

3. 3

   Peel tomatoes and dice. Set aside

4. 4

   Peel and roughly chop garlic and shallots. Set aside

5. 5

   Prepare 2 slices of ginger. Set aside

6. 6

   In a wok, heat on high, add 2 tbsp oil. Add beef, arrange in single layer and let it sear for 1 minute

7. 7

   Flip the beef over and sear for another minute. Cook until most sides of each piece of beef has seared. Lower heat to medium. Remove beef from wok. Leave the oil in the wok

8. 8

   Add shallots, garlic and ginger to the wok. Stir-fry until aromatic I forgot to add the ginger when I took this photo

9. 9

   Add carrots. Stir-fry for one minute

10. 10

    Add tomatoes. Stir-fry for one minute

11. 11

    Add beef, 1 tbsp light soy sauce, 1 tsp salt, 2 tbsp Shaoxing wine, 2 tsp Marmite, 4 bay leaves, 15g rock sugar and 750 ml broth. Bring to a boil then reduce heat to low. The broth doesn’t need to cover the ingredients since the ingredients will shrink in size as it cooks

12. 12

    Braise on low for one hour or until tender. Give it a stir every 20 minutes

13. 13

    Taste test and make adjustments if necessary. Remove bay leaves

14. 14

    If you find it too runny, you can turn the heat to high, stir and allow some of the water to evaporate. Alternatively, you may add a cornstarch slurry to thicken

15. 15

    Serve over rice or noodles.