Tomato Potato Beef Roll Hot Pot
Tender rolled beef simmered with soft potatoes in an appetizing sweet and sour tomato broth. A comforting one-pan meal perfect with steamed rice.
Tomato beef stew is a beloved home-cooked staple in modern Chinese domestic cooking, celebrated for its naturally rich, tangy broth that pairs effortlessly with rice. By substituting thicker stewing cuts with quick-cooking thinly sliced beef rolls, this variation delivers all the deep, comforting flavors of a slow-simmered hot pot in a fraction of the time. The starch from the waxy potatoes gently thickens the pressed tomato juices into a luscious, savory sauce.
Ingredients
- 300 g thinly sliced beef rolls
- 2 medium ripe tomatoes
- 1 large potato
- 2 stalks scallions
- 3 cloves garlic
- 1 tbsp cooking oil
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 cup water
- 1/2 tsp black pepper powder
- 1 tsp white sugar
- to taste chopped green onions
Instructions
- 1Saute Scallions and Garlic
Heat oil in a wok and add minced scallions and garlic. Saute over medium heat until they become fragrant and lightly golden.
Tip: Keep the heat at medium to avoid burning the minced garlic. - 2Add Diced Tomatoes
Pour the freshly diced tomatoes directly into the wok with the fragrant scallions and garlic.
Tip: Cut the tomatoes into uniform small pieces so they break down faster into a rich soup base. - 3Stir-Fry and Release Juices
Stir-fry the diced tomatoes continuously while pressing them down with a spatula to extract and release their natural juices.
Tip: Pressing the tomatoes helps create an intensely flavorful, thick base for the hot pot. - 4Season with Sauces and Water
Add a spoonful of light soy sauce and half a spoonful of dark soy sauce into the simmering tomato mixture, stir well to combine, and pour in half a bowl of clean water.
Tip: The combination of light and dark soy sauce adds both depth of color and savory richness. - 5Simmer Potatoes
Add the diced potatoes into the simmering tomato soup base and let them simmer over medium heat for about five minutes until tender.
Tip: Simmering the potatoes long enough makes them soft and waxy, absorbing all the sweet and sour flavors. - 6Season the Tomato Potato Soup
Add black pepper powder and white sugar into the simmering tomato and potato mixture in the wok, stirring well to incorporate the seasonings into the soup base.
Tip: A touch of white sugar helps balance the natural acidity of the tomatoes. - 7Add the Blanched Beef Rolls
Pour the pre-blanched beef rolls directly from a white plate into the wok containing the simmering tomato and potato soup base.
Tip: Ensure the beef rolls are already blanched so they cook quickly and remain tender in the broth. - 8Simmer and Garnish
Cover and simmer the beef rolls in the soup for another minute until they fully absorb the flavors, then sprinkle chopped green onions over the top before serving.
Tip: Do not overcook the beef rolls after adding them to the soup to keep them smooth and tender.
