Tomato Beef Rice Bowl

Steps

How to make it

Prep 8 min · Cook 14 min

1. Dice beef 100 g against the grain; cut tomato 1 into chunks. Portion 1 bowl cooked rice into a large bowl and keep warm.
2. Toss beef with 0.5 tsp soy sauce and rest 5–10 minutes to marinate (reserve 0.5 tsp soy sauce for finishing).
3. Heat 1 tbsp olive oil in a skillet over medium heat; cook tomato chunks 2–3 minutes until slightly softened and juicy.
4. Spread beef in the pan and cook over medium heat 3–4 minutes until the surface changes color and cooked through.
5. Stir in 1 tbsp tomato paste and ½ tsp sugar; cook 1 minute until the sauce thickens.
6. Drizzle the remaining 0.5 tsp soy sauce; stir-fry over high heat 30 seconds to reduce.
7. Taste (add a pinch more sugar if tomato is tart); ladle tomato beef and sauce over rice.

Tips & storage

Make it easier

• If tomato is sharp, add a pinch more sugar.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best eaten right away.

Substitutions

Optional add-ins