ChopZen: Food Heals Mind, Return to Tranquility.
Food Heals Mind · Return to Tranquility
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Potato | 1 large | ||
| Tomato | 1 large | ||
| Sliced beef (hot pot style) | 200g (7 oz) | ||
| Garlic | 1 clove | ||
| Green onion (scallion) | 1 stalk | ||
| Soy sauce | 2 tablespoons | ||
| Oyster sauce | 1 tablespoon | ||
| Ketchup | 1 tablespoon | ||
| Salt | ½ teaspoon | ||
| Vegetable oil | 1 tablespoon |
A rich and hearty tomato-based soup with tender sliced beef and soft potatoes. Incredibly appetizing and perfect served over steamed rice. Ready in under 20 minutes!
Use ripe tomatoes for the best flavor. The tomato skin peels off easily after blanching. Sliced beef for hot pot is available in Asian grocery stores — it cooks very quickly!
Gather and prepare all ingredients. Peel and dice the potato into bite-sized cubes, mince the garlic, and chop the green onion.
Score an X on the bottom of the tomato, then blanch in boiling water for 30 seconds. Remove and peel off the skin, then cut into small chunks.
Blanch the sliced beef in boiling water until it changes color (about 1 minute). Remove and drain, then set aside.
Heat oil in a pot over medium-high heat. Add tomato chunks and stir-fry until they break down and release their juice. Add minced garlic and stir-fry for 30 seconds.
Add the diced potato and stir-fry for about 1 minute, coating with the tomato sauce.
Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon ketchup, and ½ teaspoon salt. Stir everything together.
Add enough water to cover the ingredients (about 1–2 cups). Bring to a boil, then add the blanched beef slices. Cook for 2 minutes.
Taste and adjust seasoning. Garnish with chopped green onion and serve immediately over steamed rice.
