Stewed Beef and tomato

I made stewed beef and tomato this week. 

Ingredient:

• Beef (From Wednesday Dietary and Meat Lab of Food Science and Nutrition building)
• Tomato / 5
• Ginger, 4-5 slices and mince
• Garlic, 3-4 clove and mince
• Chicken essence
• Salt
• Little bit sugar
• pepper powder
• Black pepper powder
• Soy sauce (about )
• 13-spices
• Vegetable oil

Steps:

1. Cut the beef to 1cm x 1cm pieces
2. Put in a bowl with cold water (clean the blood).
3. Pour out the blood and water.
4. Add pepper powder, black pepper powder, soy sauce, and 13-spices to the bowl. 
5. Wait for 15-min, let the beef has a taste. 
6. In this 15 minutes, cut the tomato as the same size as the beef. 
   
   
   
7. Put vegetable oil to the wok.
8. After the oil hot, put minced ginger and garlic. 
9. Put the beef.
   
10. Add tomatoes when the beef almost well done. 
11. When tomatoes are soft, add two bowls of water 
12. Add salt and chicken essence for the flavor. 
13. Cook for a few minutes. 
    

Reflection: 

This is the third time I cook this dish. The first time I eat this dish is in a year ago. My boyfriend made this dish for me but we don't satisfied with the flavor. So I tried this for him. I usually add corn starch with the beef before putting into the wok, the corn starch would make the beef softer after cook. And I like to use Roma tomatoes because this kind of tomato tastes sweeter. I used the common tomatoes this time, and they taste sourer after cook, so I add some sugar into the dish. I like to mix the soup and rice. 

Dicing:

I used this technique at the beginning. I dicing the beef, tomatoes, ginger, garlic. Cutting half-frozen beef is easier than unfreeze beef.