Tomato, tofu skin, and beef stew recipe

Slice the beef (beef tenderloin will be more tender), add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little pepper, and 1 tablespoon of cornstarch. Mix well, then add 1 tablespoon of oil to lock in the moisture and marinate for at least 15 minutes.

Prepare chopped scallions and minced garlic.

Peel the tomatoes and dice them.

Cut the dried bean curd sticks into sections. I used fresh dried bean curd sticks, but you can also use dried bean curd sticks that have been soaked in advance.

I used golden shiitake mushrooms, but you can also use enoki mushrooms.

Heat oil in a pan, then sauté chopped scallions and minced garlic until fragrant.

Pour in the diced tomatoes.

Stir-fry until the sauce thickens, then add 1 tablespoon of tomato sauce, soy sauce, oyster sauce, and salt to taste.

Add an appropriate amount of water, then add enoki mushrooms and dried bean curd sticks.

Cover and simmer for 3 minutes.

Lay the beef on top.

Continue simmering for 2 minutes, sprinkle with chopped green onions, and turn off the heat.

The clay pot will retain heat, which is just right.

For plating, it's better to use a clay pot, as it retains heat better.

It's super delicious with rice.