Chinese Beef And Tomato Made With Help From A Panda Rice Cooker

Delicious as a quick meal - this beef and tomato dish is faster than ordering a takeaway!

You won’t be craving your Chinese takeaway so much after trying this recipe! Don’t be put off by the 3 separate ingredient lists for this recipe, it’s actually not as difficult as you may think.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields3 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

FOR THE BEEF MARINADE
 500 g beef or steak sliced into thin pieces
 1 tbsp cornflour
 1 tsp vegetable oil
 ¼ tsp salt
FOR THE SAUCE BASE
 2 tbsp tomato ketchup
 2 tbsp light soy sauce
 1 ½ tsp sugar
 ½ tsp sesame oil
 pinch freshly ground white pepper to taste
FOR THE REST OF THE DISH
 3 tbsp vegetable oil
 3 sticks thinly sliced ginger
 1 clove garlic, finely minced
 ¼ cup sliced shallot (or red onion)
 1 large spring onion, cut into 2-inch pieces at an angle
 4 large tomatoes, cut into wedges
 1 tbsp Shaoxing wine
 ½ tbsp cornfour mixed with 1 tbsp water
 2-3 rice measuring cups jasmine rice or similar long grain

HOW TO MAKE
1

Marinate the meat with the cornflour, salt and the first teaspoon of oil. Set aside for one hour.
Combine all the ingredients for the sauce base in a separate bowl.

chinese beef 1

2

Put the rice into your rice cooker inner bowl, add water to the corresponding level line, select the rice function for the rice you are cooking. Press START.

chinese beef 2

3

Add 1 tbsp of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done, remove from the wok and set aside.

chinese beef 4

4

Heat 1 tbsp of oil in the wok over medium heat. Add the ginger slices, and let them caramelise for 10 seconds.

chinese beef 3

5

Turn the heat up to high and add the minced garlic, shallot/red onion and the white portions of the
spring onion. Toss and cook for 10 seconds.

chinese beef 5

6

Add the tomato wedges to the wok and spread around to sear for around 15 seconds. Add the
Shaoxing wine, stir-fry the mixture for another 10 seconds until the alcohol has burned off. Push
everything to one side of the wok.

chinese beef 6

7

In a cleared area of the wok, add the sauce base. Stir until bubbling to combine the flavours together.

chinese beef 7

8

Add the beef and any juices in the bowl back into the wok. Stir–fry everything on high heat until mixed well and sizzling (only takes about 20 seconds). Make sure you don’t overcook the tomatoes or they will completely disintegrate into the sauce!

chinese beef 8

9

Add the remainder of the spring onion and add the cornflour/water mix a little at a time until sauce is thickened to your liking.

chinese beef 10

10

Serve with your rice!

chinese beef 11

Ingredients

FOR THE BEEF MARINADE
 500 g beef or steak sliced into thin pieces
 1 tbsp cornflour
 1 tsp vegetable oil
 ¼ tsp salt
FOR THE SAUCE BASE
 2 tbsp tomato ketchup
 2 tbsp light soy sauce
 1 ½ tsp sugar
 ½ tsp sesame oil
 pinch freshly ground white pepper to taste
FOR THE REST OF THE DISH
 3 tbsp vegetable oil
 3 sticks thinly sliced ginger
 1 clove garlic, finely minced
 ¼ cup sliced shallot (or red onion)
 1 large spring onion, cut into 2-inch pieces at an angle
 4 large tomatoes, cut into wedges
 1 tbsp Shaoxing wine
 ½ tbsp cornfour mixed with 1 tbsp water
 2-3 rice measuring cups jasmine rice or similar long grain

Directions

HOW TO MAKE
1

Marinate the meat with the cornflour, salt and the first teaspoon of oil. Set aside for one hour.
Combine all the ingredients for the sauce base in a separate bowl.

chinese beef 1

2

Put the rice into your rice cooker inner bowl, add water to the corresponding level line, select the rice function for the rice you are cooking. Press START.

chinese beef 2

3

Add 1 tbsp of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done, remove from the wok and set aside.

chinese beef 4

4

Heat 1 tbsp of oil in the wok over medium heat. Add the ginger slices, and let them caramelise for 10 seconds.

chinese beef 3

5

Turn the heat up to high and add the minced garlic, shallot/red onion and the white portions of the
spring onion. Toss and cook for 10 seconds.

chinese beef 5

6

Add the tomato wedges to the wok and spread around to sear for around 15 seconds. Add the
Shaoxing wine, stir-fry the mixture for another 10 seconds until the alcohol has burned off. Push
everything to one side of the wok.

chinese beef 6

7

In a cleared area of the wok, add the sauce base. Stir until bubbling to combine the flavours together.

chinese beef 7

8

Add the beef and any juices in the bowl back into the wok. Stir–fry everything on high heat until mixed well and sizzling (only takes about 20 seconds). Make sure you don’t overcook the tomatoes or they will completely disintegrate into the sauce!

chinese beef 8

9

Add the remainder of the spring onion and add the cornflour/water mix a little at a time until sauce is thickened to your liking.

chinese beef 10

10

Serve with your rice!

chinese beef 11

Chinese beef and tomato

The marinade is important as it helps to tenderise the beef. Do this for one hour minimum, 3 hours is better.


Watch our recipe video to see how it’s made!