Collection: Braised Tomato and Beef Sirloin Stew

Ingredients (2 servings)

  • 300g Beef Sirloin, cut into smaller pieces
  • 1 medium size Carrot, cut into cubes
  • 2 large tomatoes, quarters
  • 5 pieces thinly sliced ginger
  • 1 large fresh chili
  • 1 table spool bean sauce / chili bean sauce
  • ½ teaspoon five spice powder
  • ½ onion
  • 1 large daikon radish
  • 2 pieces large spring onion, cut the white part to 1 inch pieces, and ties the green part in a knot.
  • 3 cloves garlic
  • 3 tablespoon soy sauce
  • 1 tablespoon oyster sauce / shiitake mushroom sauce
  • 2 bay leaves
  • 2 serving Japanese Udon noodle
  • 2 pok choy, washed and separated


  • Add some cooking oil in a frying pan / wok and fry the beef pieces until the surface are golden. Remove from heat and put aside for later use.
  • On the frying pan / wok, fry ginger, garlic, onion, and the white parts of spring onion until soften and released fragrance. Then add the rest of the vegetables and cook until soften. Add chili if you like it spicy.
  • Once the vegetables soften and releases water, add soy sauce, oyster/shiitake mushroom sauce, and bean sauce to stir fry a little, just to caramelize the sauces but not to burn it.
  • Add some salt and five spice powder, then add 1 cup of water and bring to boil.
  • Transfer the vegetables to a deep pot or a slow cooker, add beef pieces, bay leaves, and the green part of spring onion. Cover all the ingredients with water, enough to just submerge everything.
  • Shimmer for 20 mins, or slow cook it for stew, remove the spring onion knot.
  • Open the Japanese Udon noodles and add boiled water to loosen the noodles, then add to the broth and add pok choy to soften and serve.
Braised Tomato and Beef Sirloin Stew

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