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Ingredients
• 700 g beef brisket
• 300 g tomatoes
• 300 g potatoes
• 30 g green onions
• 30 g ginger
• 3 g star anise
• 3 g cinnamon stick
• 10 g sugar
• 20 ml light soy sauce
• 45 ml oyster sauce
• 6 g salt
• 30 ml cooking oil
• 600 ml water
Clean the beef brisket and cut it into chunks about 5cm thick.
Peel and cut the potatoes into large pieces.
Cut half of the tomatoes into small cubes and the other half into large chunks.
Heat a wok over high heat, add 20ml of cooking oil, and sauté the green onions and ginger slices until fragrant.
Add the beef brisket and stir-fry for about 3 minutes until the fat is rendered.
Set aside.
Turn the heat to medium, add 10ml of cooking oil to the wok, and stir-fry the diced tomatoes until they become a sauce.
Add the beef brisket and stir-fry for 1 minute.
Increase the heat to high, add 600ml of hot water, star anise, cinnamon stick, sugar, oyster sauce, light soy sauce, and salt.
Add the large tomato chunks.
Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes.
Add the potatoes and simmer for another 15 minutes.
Increase the heat to high to reduce the sauce, and it's ready to serve.