Beef W / Tomato Recipe
Make Beef W / Tomato Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and vegetables
Sauce and seasoning
Finishing
Method
Beef and vegetables
- 1
Prepare beef
Pat the beef cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss the beef with 2 tablespoons of all-purpose flour until lightly coated; shake off excess flour.
- 2
Brown beef
Heat 1 tablespoon vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add half the beef in a single layer (do not crowd). Sear until deeply browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat with remaining 1 tablespoon oil and remaining beef.
- 3
Sauté aromatics and vegetables
Reduce heat to medium. Add the thinly sliced onion to the skillet and sauté 4–5 minutes until soft and beginning to brown. Add the minced garlic and sliced bell pepper and cook 1–2 minutes until fragrant. Stir in the diced fresh tomatoes and cook 2–3 minutes to release juices.
Sauce and seasoning
- 4
Build the sauce
Push the vegetables to the side of the pan. Add 2 tablespoons tomato paste to the center of the pan and cook 30–45 seconds, stirring, to deepen the flavor. Stir everything together, then add 1 cup beef broth, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1/2 teaspoon dried oregano, 1 teaspoon Worcestershire sauce (if using), and 1/4 teaspoon red pepper flakes (if using). Scrape up browned bits from the bottom of the pan with a wooden spoon.
- 5
Simmer with beef
Return the browned beef and any accumulated juices to the pan. Bring the mixture to a gentle simmer, then reduce the heat to low, cover partially, and simmer 20–25 minutes until the beef is tender and the sauce has slightly thickened. Stir occasionally; if the sauce reduces too much, add a splash more broth or water.
Finishing
- 6
Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon juice, if using, to brighten the flavors. Cook uncovered 1–2 minutes more.
- 7
Serve hot over steamed rice, mashed potatoes, egg noodles, or with crusty bread to mop up the tomato sauce. Garnish with extra parsley if desired.
