Tomato, Tofu Skin, and Beef Stew

When tomatoes and tofu skin are paired with tender beef, the juicy and flavorful sauce is incredibly appetizing and makes you want to eat more rice.

Ingredients

Soak dried bean curd sticks in water until soft, then drain and set aside.
Chop the scallions and garlic into small pieces.
Slice the beef thinly, sprinkle with a little Sichuan peppercorn powder, white pepper powder, a teaspoon of cooking wine, and cornstarch, mix well and marinate for 10 minutes.
Blanch the tomatoes in boiling water for one minute to make them easier to peel, then dice them.
Cut the shiitake mushrooms into small pieces.
Heat oil in a wok, then add chopped scallions and garlic and stir-fry until fragrant.
Add diced tomatoes and stir-fry until they release their juices.
Add appropriate amount of water, seasonings, tomato sauce, light soy sauce, oyster sauce, pepper, and salt.
After bringing to a boil over high heat, add the shiitake mushrooms, dried bean curd sticks, and beef and cook for three to four minutes.
Tomato, tofu skin, and beef soup is ready! The broth is fresh and delicious; it's the perfect dish to accompany a meal, no doubt about it!