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Tomato Taro Beef Stew — A Rice Killer!
Last year, a friend from Hunan came over for dinner, and she made beef with taro – a dish packed with various seasonings. This time I went simple with just tomatoes and taro, and it turned out delicious too; the rich, flavorful broth is perfect to go with rice, and both my kids loved it […]
- Prep
- 5m
- Cook
- 5m
- Total
- 10m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Tomato Taro Beef Stew — A Rice Killer!
| Ingredient | Amount |
|---|---|
| salt | ½ tsp |
| black pepper | to taste |
| light soy sauce | 1 tbsp |
| white pepper | to taste |
| beef | 200g |
| taro | 4 as needed |
| tomato | 2 as needed |
| ginger slices | 4 slices |
| scallions (chopped) | a handful |
- salt½ tsp
- black pepperto taste
- light soy sauce1 tbsp
- white pepperto taste
- beef200g
- taro4 as needed
- tomato2 as needed
- ginger slices4 slices
- scallions (chopped)a handful
Cooking StepsHow to cook Tomato Taro Beef Stew — A Rice Killer! step by step
-
Step 1Slice the beef into thin strips. Marinate with ginger slices, salt, black pepper, and light soy sauce — mix well and set aside. Steam the taro until tender, peel and cut into chunks. Dice the tomatoes.
-
Step 2Heat oil in a wok, add the tomatoes with a pinch of salt and stir-fry until they break down into a sauce. Add boiling water and simmer for 3–5 minutes. Add the taro and mash some of it into the broth. Simmer over low heat for a few minutes until the sauce thickens. Add the marinated beef and stir to separate the strips. When most of the beef has changed color, season with white pepper and toss in the scallions. Stir once more and serve.
-
Step 3Don’t forget to garnish with those soul-lifting scallions before serving!
-
Step 4This dish is incredibly moreish — it goes with rice like nothing else!
Tomato Taro Beef Stew — A Rice Killer!
Last year, a friend from Hunan came over for dinner, and she made beef with taro – a dish packed with various seasonings. This time I went simple with just tomatoes and taro, and it turned out delicious too; the rich, flavorful broth is perfect to go with rice, and both my kids loved it […]
Ingredients
- ½ tsp salt
- to taste black pepper
- 1 tbsp light soy sauce
- to taste white pepper
- 200g beef
- 4 as needed taro
- 2 as needed tomato
- 4 slices ginger slices
- a handful scallions (chopped)
Instructions
-
Slice the beef into thin strips. Marinate with ginger slices, salt, black pepper, and light soy sauce — mix well and set aside. Steam the taro until tender, peel and cut into chunks. Dice the tomatoes.
-
Heat oil in a wok, add the tomatoes with a pinch of salt and stir-fry until they break down into a sauce. Add boiling water and simmer for 3–5 minutes. Add the taro and mash some of it into the broth. Simmer over low heat for a few minutes until the sauce thickens. Add the marinated beef and stir to separate the strips. When most of the beef has changed color, season with white pepper and toss in the scallions. Stir once more and serve.
-
Don’t forget to garnish with those soul-lifting scallions before serving!
-
This dish is incredibly moreish — it goes with rice like nothing else!
