John Myers
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Beef with Tomatoes – Fan Qie Niu Rou
The perfect beef with tomatoes – fan qie niu rou recipe with a picture and simple step-by-step instructions.
To garnish:
- 3 medium sized Tomatoes, red
- 4 small Onions, red
- 1 medium sized Clove of garlic, fresh
- 30 g Carrot slices
- 8 Sugar snap
- 10 Ginger cubes
- 1 smaller Chilli, red
- 4 tbsp Sunflower oil
- 1 Star anise
- 1 tbsp Sugar, white
- 1 tbsp Salt or beef bouillon
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Sesame oil, light
- 1 tsp Almond flakes, white
- 4 piece Tomato quarters, peeled
- 3 piece Pepper pieces, red
- 3 piece Flowers and leaves
The beef:
- Wash the meat, put it in a saucepan and cover with water. Simmer with the lid on for 30 minutes. Strain and let cool. Keep 100 g of the broth. Cut the meat into approx. 4 x 3 x 1 cm pieces.
The vegetable:
- Wash the tomatoes, remove the stems, peel, quarter and core. Halve 8 quarters crosswise and use the remaining 4 for garnishing. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice the required amount into approx. 3 mm thick slices. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
Ginger and chilli:
- Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them lengthways into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the small, red chilli, cut lengthways, remove the grains and cut across into thin strips. Discard the stem and grains. Dissolve the tapioca flour in the rice wine.
Carve carrot slices:
- To garnish, carve flowers out of 3 carrot slices and cut 3 slices approx. 2 mm thick from a washed pepper with the tip cut off.
Fry in the wok:
- Heat a wok, add the sunflower oil and let it get hot. Add the star anise and stir-fry until it smells fragrant. Add the onion and garlic pieces along with the carrot slices and ginger. Stir in a pan over high heat for 30 seconds. Deglaze with the broth, add the meat and chilli and simmer for 6 minutes.
Recent actions:
- Remove the star anise. Add tomatoes, sugar, sugar snap peas and the rice wine mixture and bring to the boil until the sauce is creamy. Season to taste with salt or beef stock. Place on a preheated serving platter, drizzle with the sesame oil, garnish and serve as a side dish.
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