Jul 17, 2017

Ugly Delicious? Lightly Braised Tomato Beef

A mixed up between squashed tomatoes, nearly melted onion slices, and beef chunks, the end result might look messy, but definitely delicious.

One of the bento side dish favorites too.

Lightly braised tomato beef - 


  • 1 lb thick cut beef slices
  • 1 can chopped tomatoes
  • 4 garlic cloves
  • 1 to 2 red chilies
  • 1/2 onion
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons olive oil
  • 1 bundle Chinese basil


Peel and slice the onion, peel and slice the garlic cloves. Destem the chili and finely chop the remaining section. Cut the beef into large size thick cut pieces. Roughly chop the basil leaves. Drain the canned tomato juice and set aside for later use.

Drizzle enough olive to evenly coat the bottom of the pan. Turn to medium high heat and add in sliced onion. Sprinkle some salt and pepper. Give it a quick stir and cook till edges of the onion slices turn slightly browned. Transfer the garlic and chilies over. Keep cooking till the edges of the onion slices are nearly burnt. It'll take few minutes at least.

Transfer the beef to the pan and sear both sides. 

Add in the oyster sauce along with drained tomatoes. Turn to high heat and cook till the juice reduced by half, this will take a short moment too. 

Mix in chopped Chinese basil and give it a quick stir. Turn off the heat immediately. You can also save some fresh basil leaves as garnish in the end.

Plate and garnish if desired. 

This dish seems gooey with ingredients sticking to one another. But that's the point, with such a lightly braised recipe, its gooey appearance means all the flavors are now intertwined and ready to be devoured.  

Other beefy recipes:

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