Beef and Tomato Rice
Beef and Tomato Rice
Ingredients
For the Beef and Vegetables
- 1 pound thinly sliced fatty beef
- 1 tomato, chopped into small pieces
- 1 potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon lard
- 1 tablespoon Chinese cooking wine
- 4 cups cooked rice
- 2 tablespoons green onions, chopped, for garnish
For the Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 2 tablespoons ketchup
- 2 tablespoons corn starch
- 1/4 cup water
Instructions
- 1
Bring a medium pot of water to a rolling boil. Carefully place the thinly sliced fatty beef into the boiling water and blanch for 8 seconds, or until the color changes from red to light brown. Immediately remove the beef from the water using a slotted spoon and set aside.
⏱️ 2 min
- 2
In a small bowl or glass, combine the soy sauce, oyster sauce, granulated sugar, ketchup, corn starch, and 1/4 cup of water. Whisk vigorously until the mixture is smooth and the corn starch is fully dissolved. Set aside.
⏱️ 2 min
- 3
Heat the lard in a large skillet or wok over medium heat until melted and shimmering. Add the cubed potato to the pan and fry, stirring occasionally, until all sides are golden brown and slightly tender, about 5-7 minutes.
⏱️ 7 min
- 4
Add the chopped tomato to the pan with the potatoes. Pour in the Chinese cooking wine. Continue to stir and cook until the tomatoes soften significantly and release their juices, forming a sauce-like consistency, about 3-4 minutes.
⏱️ 4 min
- 5
Give the prepared sauce mixture a quick stir, then pour it into the pan with the potatoes and tomatoes. Stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables.
⏱️ 2 min
- 6
Add the blanched beef to the pan. Mix thoroughly with the sauce, potatoes, and tomatoes until the beef is well coated and heated through.
⏱️ 1 min
- 7
Place a bowl of cooked rice upside down in the center of the mixture in the pan, forming a dome shape. Then, using your spatula or spoon, gently mix the rice into the beef and vegetable mixture until everything is well combined and coated in the flavorful sauce.
⏱️ 2 min
- 8
Serve immediately, garnished with chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Tomato Rice
For the Beef and Vegetables
- 1 pound thinly sliced fatty beef
- 1 tomato, chopped into small pieces
- 1 potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon lard
- 1 tablespoon Chinese cooking wine
- 4 cups cooked rice
- 2 tablespoons green onions, chopped, for garnish
For the Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 2 tablespoons ketchup
- 2 tablespoons corn starch
- 1/4 cup water
Instructions
- 1
Bring a medium pot of water to a rolling boil. Carefully place the thinly sliced fatty beef into the boiling water and blanch for 8 seconds, or until the color changes from red to light brown. Immediately remove the beef from the water using a slotted spoon and set aside.
⏱️ 2 min - 2
In a small bowl or glass, combine the soy sauce, oyster sauce, granulated sugar, ketchup, corn starch, and 1/4 cup of water. Whisk vigorously until the mixture is smooth and the corn starch is fully dissolved. Set aside.
⏱️ 2 min - 3
Heat the lard in a large skillet or wok over medium heat until melted and shimmering. Add the cubed potato to the pan and fry, stirring occasionally, until all sides are golden brown and slightly tender, about 5-7 minutes.
⏱️ 7 min - 4
Add the chopped tomato to the pan with the potatoes. Pour in the Chinese cooking wine. Continue to stir and cook until the tomatoes soften significantly and release their juices, forming a sauce-like consistency, about 3-4 minutes.
⏱️ 4 min - 5
Give the prepared sauce mixture a quick stir, then pour it into the pan with the potatoes and tomatoes. Stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables.
⏱️ 2 min - 6
Add the blanched beef to the pan. Mix thoroughly with the sauce, potatoes, and tomatoes until the beef is well coated and heated through.
⏱️ 1 min - 7
Place a bowl of cooked rice upside down in the center of the mixture in the pan, forming a dome shape. Then, using your spatula or spoon, gently mix the rice into the beef and vegetable mixture until everything is well combined and coated in the flavorful sauce.
⏱️ 2 min - 8
Serve immediately, garnished with chopped green onions.
⏱️ 1 min