Chinese Braised Beef with Tomatoes and Ginger Recipe
This dish is a Chinese-style stew – tender beef braised in a sauce made with tomatoes, ginger, and soy sauce. In many Chinese homes, dishes like this are cooked on the weekend and then reheated during the week. It tastes a bit like a cross between Polish goulash and an Italian tomato stew, but with a distinctly Asian character.
A comforting, make-ahead Chinese-style stew that combines familiar tomato and beef flavors with aromatic ginger and soy sauce, making it both homely and pleasantly exotic.
Chef's tips
For the best flavor, take the time to brown the beef well in batches so it doesn’t steam. Use a heavy pot with a thick bottom to maintain gentle, even heat during braising. If you have time, cook the stew a day ahead and reheat before serving – the flavors will meld and intensify.
How to serve
Serve in deep bowls over a bed of steamed jasmine rice or with thick wheat noodles that can soak up the sauce. Add a side of lightly pickled cucumbers or a simple stir-fried green vegetable for balance.
Ingredients
- stewing beef (shoulder, neck) - 700 g
- chopped canned tomatoes - 400 g
- onion medium - 1 piece
- fresh ginger about a 3–4 cm piece - 20 g
- garlic - 4 cloves
- soy sauce - 4 tablespoons
- sugar balances the acidity of the tomatoes - 1 teaspoon
- water - 300 ml
- oil - 2 tablespoons
- bay leaf optional - 1 piece
- pepper white or black - 0.5 teaspoons
- salt to taste, carefully, as soy sauce is salty
- spring onion or parsley chopped, for serving - 2 tablespoons
Preparation
- Cut the beef into cubes of about 3 cm. Pat dry with paper towels so it browns well.
- Peel the onion and dice finely. Peel and finely chop the garlic. Peel the ginger and cut into thin matchsticks or grate.
- In a large heavy-bottomed pot, heat 2 tablespoons of oil over fairly high heat. Add the beef in a single layer (if needed, brown in batches) and cook for 6–8 minutes, turning, until browned on all sides.
- Add the onion, reduce the heat to medium, and cook for 4–5 minutes, stirring, until the onion softens and becomes slightly translucent (it should be soft and lightly transparent, but not brown).
- Add the garlic and ginger and cook for another 1–2 minutes, until very fragrant.
- Pour in the canned tomatoes and water, add the soy sauce, sugar, bay leaf, and pepper. Mix thoroughly, scraping up any browned bits from the bottom of the pot – they will add flavor to the sauce.
- Bring everything to a boil, then reduce the heat to low, cover the pot with a lid, and braise for 60–70 minutes, until the beef is very tender. Stir every 15 minutes and add a little water if needed.
- Towards the end of cooking, taste the sauce. If it is too acidic, add a little more sugar. Season with salt and additional pepper if needed. Cook uncovered for another 5–10 minutes to let the sauce thicken slightly.
- Before serving, remove the bay leaf. Sprinkle the dish with chopped spring onion or parsley. Serve hot with rice or wheat noodles.
Storage
Wołowina duszona smakuje jeszcze lepiej następnego dnia. Przechowuj w lodówce do 4 dni lub zamroź w porcjach do 3 miesięcy. Podgrzewaj powoli w garnku, w razie potrzeby dodając odrobinę wody.
