番茄牛肉燴飯 (Fan Qie Niu Rou Hui Fan)

In Southern Chinese cuisine, hui fan (燴飯) are a family of thick stews served over rice. These hearty, filling dishes are commonly made at home, and can also be found at casual restaurants. This Taiwanese hui fan features chunks of braised beef and vegetables, enrobed in a sweet and savory sauce.

Taiwan’s close postwar economic ties with the United States included the importation of American beef and milk. Today, Taiwan has one of the highest per-capita beef consumptions in East Asia, rivaling South Korea and Japan. America’s influence on the cuisine of the island can also be seen in the use of tomatoes and ketchup, which brighten the dish with their sweetness and acidity.

Ingredients

1 lb Taiwanese braised beef
2 cups braising liquid
4 cloves garlic, sliced
12 oz tomatoes, chopped
12 oz bok choy, separated
2 tbsp ketchup
1 tsp brown sugar (or to taste)
2 tbsp cornstarch
Soy sauce to taste
2 tsp sesame oil

This recipe uses our Taiwanese braised beef as a starting point! Begin by bringing 2 cups of the beef braising liquid to a simmer in a pot over high heat. Taste the braising liquid—if it is too salty, dilute it with some water. When the liquid is simmering, add the cooked chunks of beef, sliced garlic, tomatoes [1], and ketchup to the pot. Stir gently to combine and simmer, covered, for 10 minutes.

Meanwhile, separate the bok choy into individual leaves and wash them. Add the vegetables to the stew and simmer, covered, for 5 more minutes, or until the bok choy becomes tender. Be sure not to overcook the vegetables! We want the bok choy to still be vibrantly green and tender—they will turn brown and mushy if overcooked.

Because the seasoning level of the stew may vary depending on how much evaporation occurred when braising the beef, as well as the water content of your tomatoes, it is critical to taste when seasoning this stew—season with soy sauce to taste. Then add some brown sugar (this dish is meant to be sweeter than the braised beef alone), starting with 1 teaspoon and then to taste. Then add 2 teaspoons of sesame oil to the stew as well.

When the vegetables are tender, it is time to thicken the stew. In a small bowl, mix 2 tablespoons of cornstarch with some cold water to make a smooth slurry. Pour the slurry into the simmering stew, stirring well to thicken it. We are looking for a consistency that will cling to the back of a spoon—if it looks too thick, thin the stew out with some water, if it looks too thin, add a bit more cornstarch slurry. Serve the stew hot, over either white or brown rice!

Substitutions

Many vegetables can be used instead of bok choy in this dish—common substitutes include broccoli, Chinese broccoli, or other leafy greens. Other common additions include scallions or onions. The beef was already braised with ginger, but if you prefer a stronger punch of ginger, add a few slices alongside the garlic.

[1] If possible, find in-season tomatoes of any variety for this dish. If you have only supermarket varieties available, go with Roma or plum tomatoes, which have a lower water content.

Recipe

Prep Time: 5 min Cook Time: 15 min Total Time: 20 min

Difficulty: 1/5

Heat Sources: 1 burner

Equipment: pot

Servings: 6

Ingredients

1 lb Taiwanese braised beef
2 cups braising liquid
4 cloves garlic, sliced
12 oz tomatoes, chopped
12 oz bok choy, separated
2 tbsp ketchup
1 tsp brown sugar (or to taste)
2 tbsp cornstarch
Soy sauce to taste
2 tsp sesame oil

Instructions

1. Bring 2 cups of beef braising liquid to a simmer in a pot over high heat.

2. When the liquid is simmering, add the cooked beef, garlic, tomatoes, and ketchup. Bring the pot back to a simmer and cook, covered, for 10 minutes.

3. Separate the bok choy into individual leaves and wash them. Add the bok choy to the stew and simmer, covered, for 5 more minutes.

4. Season the stew to taste with soy sauce and brown sugar, then add the sesame oil.

5. In a small bowl, mix cornstarch with cold water to form a slurry. When the vegetables are tender, add the cornstarch slurry to the simmering stew and stir to thicken.

6. Remove from the heat and serve over rice.