Ingredients:
- 500g beef brisket
- 2-3 medium-sized potatoes
- 2-3 ripe tomatoes
- 1 onion
- 3 cloves garlic
- 1 piece ginger (thumb-sized)
- 2-3 dried chillies (optional)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or any cooking wine)
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vegetable oil
- 500ml water
- 1 spring onion (optional, for garnish)
Instructions:
1. Rinse the beef brisket with cold water and cut it into bite-sized pieces. Peel the potatoes and cut them into similar sizes as the beef.
2. Heat a wok or a deep pot over medium-high heat. Add vegetable oil and fry the beef until browned on all sides. Set the beef aside.
3. In the same wok, add diced onion, minced garlic, and sliced ginger. Stir-fry for 1-2 minutes until fragrant.
4. Add diced tomatoes and sliced dried chillies (if using) and stir-fry for another 2-3 minutes until the tomatoes are softened.
5. Add soy sauce, oyster sauce, Shaoxing wine, sugar, and salt. Stir well to combine.
6. Add the beef and potatoes to the wok and stir to coat them evenly with the sauce.
7. Pour in 500ml water and bring it to a boil. Then reduce the heat to low, cover the wok, and let it simmer for 1-1.5 hours until the beef and potatoes are tender.
8. Once the beef and potatoes are cooked, adjust the seasoning if necessary. Garnish with chopped spring onion and serve hot with steamed rice.
Enjoy your delicious and hearty beef and potato stew with a tomato twist!
高压锅炖牛腩通常20-30分钟可软烂，具体时间需根据牛腩块大小、锅具压力及个人口感调整。1.块大小决定基础时间牛腩切3-4厘米方块时，高压锅中火压20分钟足够软烂；若切5厘米以上大块，需延长至30分钟。建议选中高压力，既能缩短时间，又能避免肉质过烂散架。
