Ingredients
Beef slices
300g
Dried tofu
200g
Tomato
1
Spring onion
1 bunch
Small chili pepper
1
Dried chili pepper
1
Garlic
3 cloves
Ginger
2 slices
Satay sauce
to taste
Oyster sauce
to taste
Dark soy sauce
to taste
Cornstarch
to taste
Salt
to taste
Black pepper
to taste
How to cook beef, bean curd and tomato
- Soak the bean curd sheets in warm water in advance, then cut them into small pieces.
- Chop onion, ginger, garlic, and chili into small pieces, and cut tomatoes into small pieces.
- Add 1 spoon of shacha sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 0.3 spoon of pepper, 1 spoon of corn starch into a bowl, pour in half a bowl of water, mix well to make seasoning sauce.
- Add 1 spoon of light soy sauce, 1 spoon of oyster sauce, pepper, 1 spoon of shacha sauce, and 2 spoons of corn starch to the beef slices, mix well, then add 1 spoon of cooking oil and stir, and marinate for 20 minutes.
- Heat oil in a pan over medium heat and add onion, ginger, garlic, and dried chili peppers (if you don’t like spicy food, just omit the chili peppers) and sauté for 15 seconds.
- Pour in diced tomatoes, stir-fry over medium heat for 3 minutes, pour in half a bowl of water and stir (adding some water at this time is to prevent sticking to the pan later).
- Add bean curd sheets, and then place the marinated beef on the bean curd sheets.
- Pour in the sauce (the water should cover the bean curd sheets slightly, if not, add some water), cover with lid, bring to a boil over high heat, then simmer over low heat for another 6 minutes.
- Open the lid and cook over high heat for 1 minute until the sauce simmers. Taste the dish and add a little salt based on your personal taste. Finally, sprinkle with chili pepper and chopped green onion or coriander before serving.
