Beef with tomatoes – Fan Qie Niu Rou

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 3 m.-large tomato(s)
• 4 small onions, red
• 1 medium-sized garlic clove(s), fresh
• 30 g carrot(s) in slices
• 8 sugar snap peas
• 10 g ginger root, diced
• 1 small red chili pepper(s)
• 4 tbsp sunflower oil
• 1 star anise
• 1 tbsp sugar
• e.g. salt or beef bouillon
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp light sesame oil
• 1 tsp almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a side dish from Cantonese cuisine

Wash the meat, place it in a pot, and cover with water. Cover and simmer for 30 minutes. Strain and let cool. Reserve 100g of the stock. Cut the meat into approximately 4 x 3 x 1cm pieces. Wash the tomatoes, remove the stems, skin, quarter, and deseed. Halve 8 quarters crosswise and use the remaining 4 for garnishing. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice the required amount diagonally into approximately 3mm thick slices. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Wash and peel the fresh ginger, then cut it crosswise into approximately 4cm long pieces. Cut the pieces lengthwise into thin slices, then chop these lengthwise into strips. Cut the strips crosswise into small cubes. Weigh the frozen product and thaw. Wash the small red chili and use it whole, stem on. Dissolve the tapioca flour in the rice wine. Heat a wok, add the sunflower oil, and heat until hot. Add the star anise and stir-fry until fragrant. Add the onion and garlic pieces along with the carrot slices and ginger. Stir-fry over high heat for 30 seconds. Deglaze with the stock, add the meat and chili, and simmer for 6 minutes. Remove the star anise and chili. Add the tomatoes, snow peas, sugar, and the rice wine mixture and cook until the sauce thickens. Season to taste with salt or beef stock. Transfer to a warmed serving platter, drizzle with sesame oil, garnish, and serve as a side dish.