Savory Beef Rib and Tomato Stew

Dustin Jensen

Ingredients

• Beef rib: 41g is approximately 0.09 pounds or roughly 1.44 ounces.
• Onion: 1 onion typically weighs about 150g to 180g, depending on its size. So in this case, you'd be using 1 medium-sized onion.
• Tomato: 390g is approximately 0.86 pounds or roughly 13.75 ounces.
• Garlic: 39g is approximately 0.086 pounds or about 1.38 ounces. This is equivalent to about 7 to 8 cloves of garlic, depending on the size of the cloves.
• Salt: 13g is approximately 0.028 pounds or about 0.46 ounces, which is roughly 2.25 teaspoons.
• Sugar: 17g 
• Oil: 16g is approximately 0.035 pounds or about 0.56 ounces, which is roughly 1 tablespoon plus 1 teaspoon.
• Black Pepper Powder: 23g is approximately 0.05 pounds or about 0.81 ounces, which is roughly 4 teaspoons.
• Shaoxing Wine: 11g is approximately 0.024 pounds or about 0.39 ounces, which is roughly 2.3 teaspoons.

Cooking Instructions

Step 1

Begin by washing the onions and tomatoes. Peel the onions and then dice both the onions and tomatoes. Wash the beef ribs, allow them to drain, then cut them into bite-sized pieces. In a mixing bowl, combine the diced beef ribs with the onions, tomatoes, garlic (crushed or minced), salt, oil, black pepper powder, and Shaoxing wine. Toss everything together and allow it to marinate for 15 minutes.

Step 2

Heat a frying pan or a wok over medium-high heat. Once the pan is hot, add a little more oil if necessary and sauté the onions for 2 minutes until they begin to soften.

Step 3

Add the beef ribs to the pan and stir-fry for about 3 minutes, or until they start to brown.

Step 4
Now, add the diced tomatoes, 17g of sugar, and toss everything together. Reduce the heat to low, cover the pan, and let it simmer for about 41 minutes. Stir occasionally to prevent sticking, and ensure the ribs are cooked to your desired level of doneness.

Step 5

Check the seasoning and adjust with more salt or pepper if necessary. Once everything is tender and flavorful, transfer to a serving dish.