Stewed beef with taro and cherry tomatoes

Method

1. 01

   Step 1

   The three main ingredients of this dish are beef, taro, and cherry tomatoes.

   

2. 02

   Step 2

   Clean the beef and soak it in water for half an hour.

   

3. 03

   Step 3

   Cut the beef that has been soaked to remove blood into large chunks and drain thoroughly.

   

4. 04

   Step 4

   Prepare the other spices for stewing beef: onion, ginger, red dates, orange peel, and star anise.

   

5. 05

   Step 5

   After blanching the beef, rinse it clean.

   

6. 06

   Step 6

   Heat a wok with hot oil (sweet peanut oil), then add beef and onions and stir-fry over medium-high heat.

   

7. 07

   Step 7

   When the onions are fragrant, add the other spices: red dates, orange peel, star anise, and ginger.

   

8. 08

   Step 8

   Stir-fry for a few seconds, then pour in soy sauce and boiling water and bring to a boil.

   

9. 09

   Step 9

   You can continue simmering on low heat in the original pot, or transfer it to a pressure cooker and add the cherry tomatoes at the same time. This saves time and makes the meat tender. Note: The cherry tomatoes are added at this point as a seasoning.

   

10. 10

    Step 10

    Choose the beef or mutton stall for pressurization.

    

11. 11

    Step 11

    Peel the taro and cut it into chunks.

    

12. 12

    Step 12

    After the pressure cooker releases the pressure, transfer the beef to a clay pot, add salt and sugar to taste, and once it boils, add the taro chunks and continue to simmer.

    

13. 13

    Step 13

    Once the taro has softened, sprinkle some garlic sprouts on top and it's ready to serve.