Beef Soup with Tomato and Red Onion (西红柿洋葱牛肉汤)

西红柿洋葱牛肉汤 (Xi Hong Shi Yang Cong Niu Rou Tang)



This hearty soup is perfect for cold winter night. Thai chili adds extra kick to the dish. See more winter dishes and party ideas.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.

Ingredients
  • 1/2 lb. beef
  • 1/2 lb. tomato
  • 1/2 lb. red onion
  • 1 Thai chili
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Preparation Time: 2 minutes
Cooking Time:  80 minutes
Servings: 4

Cooking Steps

1. Heat wok with 1 tablespoon olive oil.
2. Get 1/2 lb. beef, cut into thin slices, add to the wok. Pan fry for 10 minutes or until the juice from the beef evaporates.


3. Cut 1/4 lb. red onion into small bits, mince 1 clove of garlic, fine chop 1 Thai chili, add to the wok to pan fry for 5 minutes or until the aroma comes out.


4. Cut 1/2 lb. tomato into wedges, push beef and onion to one side of the wok, add tomato wedges to the other side of the wok, cover and pan fry for 5 minutes, flip the tomato a couple of times.



5. Add 3 cups of water, 1 teaspoon salt, 1/2 teaspoon black pepper, boil, then move to a pot, cover and simmer for 60 minutes.



6. Remove the tomato skin.

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