Beef with Tomato Stir Fry
A Yunnan local rice killer dish, Hong San Duo, combines acidity and heat to balance rich flavors.
This dish thrives on the harmony of acidity, heat, and umami-tomatoes and chili peppers cut through the richness of beef, while soy sauce adds depth without overwhelming. Its simplicity makes it a reliable anchor for home cooks who value flavor over flash, and the way it pairs with rice speaks to a universal truth: good food should nourish both body and soul.
Instructions
- 1
Hand-chop all ingredients first. Chop the beef into a coarse mince. Then chop the chilis, peel the tomato, and cut it into small dice too. I highly recommend peeling the tomato first for a clean texture.
- 2
Add a pinch of salt and a dash of pepper to the chopped beef. Mix well and marinate for around 10 minutes.
- 3
Prepare a wok, add oil, and fry the beef until crispy on the edges and golden brown. Add garlic and fry until aromatic.
- 4
Add tomatoes, chili peppers, salt, and sugar. Fry for about 3-5 minutes until they are super soft and juicy, and all flavors are well combined.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the vibrant tomatoes and smoky beef harmonize, balancing heat and richness-your table will thank you for this symphony of flavors.
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