Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
hzrt8w

Pictorial: Tomato Beef

Recommended Posts

Tomato Beef (番茄牛肉)

Tomato Beef is a popular home-style Cantonese dish. It is also offered in many restaurants.

Picture of the finished dish:

gallery_19795_2540_33901.jpg

Serving Suggestion: 3 to 4

Preparations:

gallery_19795_2540_33110.jpg

Main ingredients: (From upper-right, clockwise)

- Beef (flank steak), about 1 lb

- 5 large size chicken eggs

- Ginger, use about 2 inch in length

- 1 large onion

- Garlic, use 5-6 cloves

- 1 can (8 oz) of tomato sauce

- 6 large size tomatoes (about 2 lb)

- (Not shown in picture) cilantro, about a dozen prigs

gallery_19795_2540_24976.jpg

Cut the flank steak into thin slices. Cut across the grain. Transfer to a small mixing bowl.

gallery_19795_2540_31734.jpg

To marinate the beef: add 1 tsp sesame oil, 2 tsp oyster sauce, 2 tsp ShaoHsing wine, 2 tsp corn starch, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp of ground white pepper, 1/4 tsp of salt.

gallery_19795_2540_5995.jpg

Mix well. Set aside for at least 30 minutes before cooking.

gallery_19795_2540_2945.jpg

Trim the vines off the tomatoes. Cut into wedges.

gallery_19795_2540_27293.jpg

Peel and wedge the large onion. Peel and mince 5-6 cloves of garlic. Grate the ginger (use about 2 inch in length). Cut the cilantro at about 1-inch apart. Beat 5 chicken eggs in a small bowl.

Cooking Instructions:

gallery_19795_2540_653.jpg

Use a pan/wok, set stove at high. Add 3 tblsp of cooking oil. Cook and scramble the eggs first. Add a pinch of salt (suggest: 1/4 tsp) while cooking. Keep stirring to fold the egg while cooking. Remove from pan.

gallery_19795_2540_38078.jpg

Add 2 tblsp of cooking oil to pan. Wait until oil heats up. Add marinated beef slices. Cook for about 3 minutes under high heat.

gallery_19795_2540_24996.jpg

Do not overcook. Remove the beef from pan while it is still pink. Drain the pan.

gallery_19795_2540_25015.jpg

Add 2 tblsp of cooking oil to pan. Wait until oil heats up. Add minced garlic and grated ginger. Add 1/2 tsp of salt. Stir. Dash in 2 tsp of ShaoHsing cooking wine and 2 to 3 tsp of white vinegar.

gallery_19795_2540_8679.jpg

Add the wedged onion. Sautee for 1 minute.

gallery_19795_2540_24506.jpg

Add 1/4 cup of chicken broth, wedged tomatoes and 1 can of tomato sauce. Add 3 to 4 tsp of sugar. Bring to a boil. Continue to cook for 2 to 3 minutes until tomatoes turn soft.

gallery_19795_2540_22276.jpg

Add corn starch slurry to thicken the sauce (suggest: 2 to 3 tsp corn starch to 3 tsp of water) to the right consistency. Slowly fold the corn starch slurry onto the pan. Adjust.

gallery_19795_2540_4681.jpg

Return the beef slices, scrambled eggs and add chopped cilantro. You may also use Italian basil, Thai basil, green onion or other fresh herbs in place of cilantro.

gallery_19795_2540_6511.jpg

Continue to cook for 2-3 minutes. Stir well. When ready, scoop to a shallow dish to serve.

gallery_19795_2540_33901.jpg

Picture of the finished dish.


Edited by hzrt8w (log)

Share this post


Link to post
Share on other sites
YAY! You're back. I've missed these post. Looks nummy as always.

Back? I have never left! :biggrin: With my busy schedule these days, I can only do one pictorial a week... :sad:


Edited by hzrt8w (log)

Share this post


Link to post
Share on other sites

Ah Leung, thanks once again. Besides rice, can you say a bit about what else you might serve this dish with?

Share this post


Link to post
Share on other sites

Thanks, Ah Leung. I love this dish. We used to have it a lot during the summer when we had an overabundance of tomatoes from the garden. Never had it with eggs, so I'll have to try that next time. Beefsteak tomatoes are good, but it works well with cherry tomatoes too (just need to slice them in half before cooking).

Share this post


Link to post
Share on other sites

This is one of our family favourites. Have never used tomato sauce; I just use vinegar and sugar and chicken stock. I find the tomatoes themsleves give enough of a tomato flavour.

When I make it for Po-Po, I slip the skins off the tomatoes.

Rice is really all you'd need for this dish. I always cook extra rice as we seem to eat mor rice to soak up the sauce!

Sometimes, I cook the eggs like an omelet, then cut it into strips.

Share this post


Link to post
Share on other sites

You can omit the eggs, add a little curry, and pour the tomato beef over pan-fried noodles for some Tomato Beef Chow Mein.

Share this post


Link to post
Share on other sites
Ah Leung, thanks once again. Besides rice, can you say a bit about what else you might serve this dish with?

NOTHING!!!

Beef and tomato on top of a plateful of white rice is a match made in gastronomic heaven.

Share this post


Link to post
Share on other sites

Ah Leung:

I enjoy the way you prepared your "Tomato Beef" it's the one dish that when ordered at most Restaurants never has enough gravy or sauce remaining in the serving plate for our rice. That's even when you order "Beef Tomato over Rice".

Your rendition, really hit's the spot of the right balance required for the rice to soak up together.

In Hong Kong most places use a little Tomato Paste combined with Ketchup as Tomato Sauce is higher priced when available and doesn't taste tomatoey enough by their criteria.

In Hawaii the "Beef Tomato" is generally prepared drier, with the beef browned, then onions and tomato's added, stir fried, some ketchup and a ladle of superior broth, finally some corn starch paste.

Your way with the Tomato Sauce and Gravy will be my new favorite as it has more finess then ketchup. Whats ironical is that in Seattle currently the Tomato is the most expensive part of the dish, not the Beef.

Irwin

Share this post


Link to post
Share on other sites
This is one of our family favourites. Have never used tomato sauce;[...]

When I cook this with only tomatoes, it doesn't feel tomatoey enough. :raz: I learned this from Hollywood... use tomato sauce to "augment" the tomato feel! :laugh::laugh:

Share this post


Link to post
Share on other sites
[...]Whats ironical is that in Seattle currently the Tomato is the most expensive part of the dish, not the Beef.

LOL! :biggrin: That is ironic! Fortunately in Sacto, regular tomatoes and roma tomatoes can go as low as US $0.99/lb when on sale. Can't find that price for flank steaks...

Share this post


Link to post
Share on other sites
Ah Leung, thanks once again. Besides rice, can you say a bit about what else you might serve this dish with?

White rice is typical. Like rjwong said, I also love this over Cantonese pan-fried noodles. (Never had curry in tomato beef though). If you don't have the Cantonese noodles handy, use some angel hair pasta. That should work too.

Though it's somewhat different, there is a Vietnamese dish where they cook beef stew with tomato, carrot and lemon grass (it's like a thick soup). They eat it with French bread (bisquette?).


Edited by hzrt8w (log)

Share this post


Link to post
Share on other sites
[...]Whats ironical is that in Seattle currently the Tomato is the most expensive part of the dish, not the Beef.

LOL! :biggrin: That is ironic! Fortunately in Sacto, regular tomatoes and roma tomatoes can go as low as US $0.99/lb when on sale. Can't find that price for flank steaks...

Ah Leung:

Last week when I went shopping hot house tomatoes on the vine averaged $3.99 pound while at Asian Markets, Flap Meat or Flank was about $3.49 pound.

Checked todays prices and several stores had Roma Tomatoes at 88 cents and 99 cents a pound but were not ripe enough for cooking, vine ripe hothouse tomato's were still $3.99 while ripe Roma's at Sam's Club were almost $5.00 for 2 pounds.

I actually purchased today about 1 1/2 pounds of un-graded Strip Loin at a Asian Market on sale for $3.39 per pound to use for our "Beef Tomato" for dinner tonight with the Sam's Club Roma tomatos.

Irwin

Share this post


Link to post
Share on other sites

This is an all time classic Cantonese dish with the egg or without the egg. I ordered this dish at this restaurant in NYC and whoever cooked my order is high on coke for adding fermented black bean. Is there a variation of beef with tomato calling for black beans and other ingredients?

Share this post


Link to post
Share on other sites

Black beans? Yes, a lot of people do it, including my mother (not me). The taste of the black beans serves to balance out the "sourness" of the dish. I like it too. Remember, this is very very much a homestyle Chinese dish, so it is infinitely adjustable- according to the cooks preference and experience.

Share this post


Link to post
Share on other sites
Black beans? Yes, a lot of people do it, including my mother (not me). The taste of the black beans serves to balance out the "sourness" of the dish. I like it too. Remember, this is very very much a homestyle Chinese dish, so it is infinitely adjustable- according to the cooks preference and experience.

But black beans do add a bitterness to the dish. Is this a Toisan style?

Share this post


Link to post
Share on other sites

No, it is an individual style, as I said. Black beans don't normally add that much bitterness to a dish such as this, only if you go overboard with it. I find that it just adds more contrast and mellowness to beef and tomatoes. And as I said before, I don't normally use black beans myself in this dish.

Share this post


Link to post
Share on other sites

I don't scramble my eggs first.

I just add them directly to the tomato beef mixture.

I like it more stewey.

Share this post


Link to post
Share on other sites

^ Agreed Stephen, I like to add the eggs to the mix raw (not pre-scrambled). This way they also thicken up the sauce.

Share this post


Link to post
Share on other sites

stephen and BCinBC: same for me. i don't scramble the eggs first, and add them raw at the end. they cook in the sauce quickly and thicken it without any need for the cornstarch. another thing i do (my grandma taught me to make it this way) is i add ketchup instead of tomato sauce. that probably takes away some of the authenticity, huh? :huh:

Share this post


Link to post
Share on other sites
i add ketchup instead of tomato sauce. that probably takes away some of the authenticity, huh?  :huh:

Not at all. A bit of ketchup is what I use all the time. And I am authentically Chinese. :biggrin:

Share this post


Link to post
Share on other sites
i add ketchup instead of tomato sauce. that probably takes away some of the authenticity, huh?  :huh:

Not at all. A bit of ketchup is what I use all the time. And I am authentically Chinese. :biggrin:

Funny thing, a while back, I was making tomato/beef for supper at Po-Po's. I was about to add some ketsup as she had shown me years ago. This time, she stopped me and said "No, No. Don't add ketsup!". I swear she changes her mind each time she catches me cooking...just to keep me off balance. Now, I just use vinegar and sugar. Next time, she may tell me to add ketsup. :rolleyes::laugh:

Share this post


Link to post
Share on other sites

To me, ketchup is just tomato sauce + vinegar + salt. When using ketchup, adjust for reducing (or eliminating) adding vinegar and salt as stated in the pictorial.

Share this post


Link to post
Share on other sites
I swear she changes her mind each time she catches me cooking...just to keep me off balance

Ahh, you'll not only have to keep up, but "catch up" also. :rolleyes:

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs.
      We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      AFter lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our seranade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
  • Recently Browsing   0 members

    No registered users viewing this page.

×