Tomato Beef Stew
This variation of beef stew is hearty, easy to make and low in fat.
1 pound beef brisket
2/3 pound tomatoes
1/2 pound onions
6 sections green onion
4 slices ginger root
3 tablespoon ketchup
2 tablespooon each soy sauce, cooking wine
1 teaspoon rock sugar
1. Wash beef brisket and cut into 1 1/2" piece. Scald beef in boiling water, remove and rinse under cold water; drain.
2. Wash tomatoes, score a cross at the bottom, scald in
boiling water until skins curl up; remove and rinse under cold water. Pare off the skins, remove the seeds,and cut the tomatoes into pieces.
3. Wash onions. and cut into pieces. Heat 2 tablespoon oil, stir-fry onions until fragrant. Add tomtatoes and stir-fry until tender. Remove onto a plate.
4. Add 1 tablespoon oil in a wok, stir-fry (A) until fragrant. Mix in the beef and (B). Pour in 4 cups water and bring to a boil. Turn the heat to low and simmer until tender. Add onion and tomato mixture, simmer until sauce thickens.