This recipe is inspired by a dish I grew up on, Vietnamese steak salad — steak and stewed tomatoes served over lettuce. Not too long ago when I had ground beef in the refrigerator instead of steak and was craving this childhood comfort dish, I came up with this recipe that has all the similar taste elements. It’s a nice casual meal in which the stir-fry is served over a bowl of rice.
VIETNAMESE BEEF TOMATO STIR-FRY
Serves 4
- 1 teaspoon olive oil
- 1 small to medium onion, cut into slices
- 1 pound ground beef
- ¼ cup water
- 4 medium juicy tomatoes such as beefsteak, cut into eight pieces each
- 1 (5 oz.) package spinach
- 1 tablespoon soy sauce or Bragg Liquid Aminos seasoning
- 2 cups cooked rice, kept warm
To brown beef: Add oil to a large skillet over medium heat. Add onion slices. Saute until onion slices begin to soften, 2 to 3 minutes. Add beef, breaking up into smaller pieces as it cooks. Cook until browned or no longer pink, 8 to 10 minutes. Drain and set aside.
To stew tomatoes: Place water into a medium saucepan and bring to a simmer. Add tomato chunks. As tomatoes begin to soften, break tomatoes down even further using a wooden spoon. This will release juices from the tomatoes that will serve as the base for the sauce. Continue to simmer, breaking down tomatoes until all of the pieces have softened.
To combine: Add beef mixture to the saucepan with tomatoes. Combine evenly. Turn off the stove. Pour spinach over the beef and tomato mixture. Stir to combine and cover the saucepan until spinach softens from the remaining heat, about 2 to 3 minutes. Add soy sauce or seasoning and stir.
To serve: Serve over rice. Add more soy sauce or seasoning if desired according to taste.
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October 22, 2020 at 03:52AM
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This beef tomato stir-fry is easy and comforting - TwinCities.com-Pioneer Press
"easy" - Google News
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