Savory Tomato, Potato,
Beef Stew Rice Bowl

Tender, velvety slices of beef simmered in a rich tomato and bean paste broth with hearty potato chunks. Finished with fresh scallions, this comforting stew is perfect served over a steaming bowl of rice.

Ingredients

• 500 g beef (thinly sliced)
• 2 eggs
• 3 tbsp starch
• 1 tbsp oyster wine
• 2 tbsp bean paste (doubanjiang)
• 2 tbsp tomato paste
• 1 thumb ginger (sliced)
• 4 cloves garlic (minced)
• 2 medium potatoes (diced)
• 3 medium tomatoes (diced)
• 2 tbsp light soy sauce
• 1 tbsp sugar
• to taste salt, pepper powder, MSG, and chicken bouillon
• for garnish scallions (chopped)
• as needed cooking oil
• for thickening starch slurry
• for serving steamed rice

Instructions

1. 1Slice the beef

   

   Cut the raw beef into thin, even slices on a wooden cutting board using a sharp cleaver. Ensure the slices are uniform in thickness so they cook evenly later in the wok.

   Tip: Slicing the beef thinly against the grain will ensure it remains tender and easy to chew.
2. 2Slice the beef

   

   Feed the beef into a meat slicing machine to cut it into thin slices directly into a metal bowl.

   Tip: Ensure the machine blades are clean and sharp for uniform cuts.
3. 3Season the beef

   

   Place the thinly sliced beef into a large metal mixing bowl. Evenly sprinkle pepper powder, salt, chicken bouillon, and MSG over the meat to begin building the foundational flavor profile.

   Tip: Adding the dry seasonings first ensures they are evenly distributed across the meat before any liquids are introduced.
4. 4Marinate and tenderize the beef

   

   Pour oyster wine and water into the bowl of seasoned beef. Mix continuously in one direction so the meat fully absorbs the moisture, creating a plump texture before adding the binders.

   Tip: Adding water gradually and mixing continuously helps the meat absorb moisture thoroughly.
5. 5Add eggs for tenderness

   

   Crack a couple of raw eggs directly into the seasoned beef. Mix everything continuously by hand so the beef fully absorbs the liquid and the eggs coat the meat, which will help make it exceptionally tender and smooth.

   Tip: Stirring the beef vigorously in one consistent direction helps the proteins absorb the liquids more efficiently.
6. 6Lock in moisture with starch

   

   Add starch to the beef and egg mixture, massaging it in thoroughly with your hands. The starch acts as a binder, creating a protective coating on the beef slices that locks in moisture during the frying process.

   Tip: Do not skip the starch; it is the essential secret to achieving a velvety, restaurant-quality texture on the beef.
7. 7Fry the beef

   

   Heat oil in a wok to level 4 temperature and slide the marinated beef in, frying until it is 6-parts cooked, then remove and set aside.

   Tip: Control the oil temperature carefully to prevent the beef from overcooking.
8. 8Stir-fry the aromatics

   

   Leaving a little oil in the wok, add the bean paste (doubanjiang), tomato paste, sliced ginger, and minced garlic. Stir-fry the aromatics over medium heat until they release their fragrance and the oil turns a rich, vibrant red color.

   Tip: Stir-frying the bean paste and tomato paste thoroughly is essential to release their raw flavor and create a deep red base.
9. 9Prepare the base broth

   

   Pour in water, salt, sugar, chicken bouillon, and light soy sauce to the fragrant red base. Bring the mixture to a boil and let it simmer for 10 minutes to extract a deep, savory flavor.

   Tip: Simmering the aromatics and pastes well extracts a rich red oil and deep flavor.
10. 10Add diced potatoes

    

    Strain out the residue from the broth and add diced potatoes, letting them simmer for 15 minutes.

    Tip: Straining the broth ensures a smooth texture before adding vegetables.
11. 11Add tomatoes, scallions, and beef

    

    Add diced tomatoes and chopped scallions into the wok, simmer for 8 minutes, then incorporate the pre-fried beef slices. Thicken with a starch slurry, finish with MSG, stir well, and remove from heat.

    Tip: Add the beef back near the end to keep it tender and prevent it from overcooking.

Storage & Reheating

Burn It Off

Frequently Asked Questions