Chinese tomato beef soup (番茄肥牛汤)
This Chinese tomato beef soup features a sweet and tart tomato broth with tender thin sliced beef and mushrooms. Serve it over rice or noodles, it is the perfect one-pot meal to keep you warm during the colder months. {Gluten-Free Adaptable}To make the dish gluten free, use tamari instead of soy sauce, and make sure to use a gluten-free oyster sauce.
Servings: 4 servings
Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon ginger , minced
- 2 cloves garlic , minced
- 3 medium or 4 small (1 lb / 450 g) tomatoes , diced
- 2 cups chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce (or soy sauce)
- 2 tablespoons tomato paste
- 1 teaspoon sugar (or to taste)
- 12 oz (340 g) fatty beef , thinly sliced (*Footnote 1)
- 1 pack (7 oz / 200 g) enoki mushrooms , tough ends removed and separated into small batches (*Footnote 2)
- 1/4 teaspoon white pepper
- 2 green onions , sliced
Instructions
- Add oil to a 4 quart pot and heat over medium heat until hot. Add the ginger and garlic. Stir and cook for 30 seconds to release fragrance.
- Add the tomatoes. Cook and stir until the tomatoes soften, 3 minutes or so.
- Pour in the chicken, oyster sauce, and light soy sauce. Add the tomato paste and sugar. Cook until brought to a boil.
- Add the beef slices. Let cook, while skimming off the foam and discarding it, until the soup is clear, 3 to 4 minutes.
- Add the enoki mushrooms. Cook until the mushrooms are softened, 1 to 2 minutes.
- Turn off the heat. Add the white pepper and green onions, and if needed, a pinch of salt to adjust the seasoning. Serve hot as a main dish, or a side dish for a multi-course meal.
Notes
- The beef is usually labeled as beef for hot pot, sukiyaki, or shabu shabu. If you decide to slice the beef yourself, you should marinate the beef with 1 tablespoon of Shaoxing wine, 1/4 teaspoon of salt, and 1 teaspoon cornstarch before cooking. (see more explanation on this in the blog post above) And only cook the beef for 2 minutes or so, to prevent it from overcooking.
- You can use regular white button mushrooms (thinly sliced). If using regular mushrooms, add them during step 3, after adding the chicken broth. Cook until turning tender before adding the beef.
Nutrition
Serving: 1serving, Calories: 235kcal, Carbohydrates: 11.6g, Protein: 27.5g, Fat: 9g, Cholesterol: 63mg, Sodium: 727mg, Potassium: 953mg, Fiber: 2.7g, Sugar: 6.5g, Calcium: 32mg, Iron: 16mg