Confucius
Institute
Braised Beef with Tomato and Potato
Braised Beef with Tomato and Potato
Serves: 2-3
Cook Time: 1 hour
Ingredients:
- Beef 750g
- 2 Tomatoes
- 1 Potato
- Spring onion 10g
- Ginger 5g
- Chinese five spice 10g
- Cinnamon sticks 5g
- Cooking Oil 15g
- Soy sauce 25mls
- Sugar 10g
- Water 600mls
- Salt 5g
Cooking Method:
- To Start, dice tomatoes and potato in small cubes. Slice spring onion and ginger.
- Boil 300mls water in a wok, place meat in water with 2g of ginger and 5g of spring onions, and blanch for 2 minutes. Remove meat and cut into 2cm cubes, set aside. Dispose of remaining fluid.
- Heat oil in the wok, stir fry remaining spring onion, ginger, cinnamon sticks and Chinese five spice, then add beef cubes and cook until brown.
- Add soy sauce and tomato cubes, when the tomato cubes soften, add sugar and water until beef is covered. Cook for 15 minutes on medium heat.
- Turn down to low heat and add potato cubes and salt, cook until potato cubes are cooked and soft.
- Serve and enjoy.
Braised beef with tomato and potato is a popular home-cooked dish in China. Here I am now living in Australia, I’ve also noticed that my friends here also enjoy this delicious recipe.
I have found a pleasant ‘East meets West’ combination to serve this dish with pasta which is surprisingly nourishing and tasty! I hope you too can discover other creative and novel combinations of enjoying this dish!
Vicky Shi– Confucius Institute Chinese Teacher
The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.