Tomatoes have a bright color, and tomatoes contain a substance called lycopene, known as the ‘plant gold’, which has strong antioxidant properties. Pairing tomatoes with beef brisket can create a sour and sweet taste, with a tender and not greasy texture. Below is an introduction to the method.

Ingredients:

Beef brisket and tomatoes each about 320 grams, 1 star anise, 2 green peppers, 1 scallion (cut into segments), 1 clove of garlic (crushed), 1 piece of ginger (sliced), 4 and 1/2 tablespoons of oil, 1/2 tablespoon of water-soluble cornstarch.

Seasoning: 2 tablespoons of soy sauce, 1/4 teaspoon of salt, 1 teaspoon of sugar, and an appropriate amount of pepper.

Preparation:

1. Wash the beef brisket, cut into large pieces, stir with 2/3 tablespoon of oil, add star anise and an appropriate amount of water (about 5 bowls), cook over medium heat for about 1 hour, until the sauce is reduced to about 2/3 cup (reserve for later use).

2. Remove the stem and cut the tomatoes into corner pieces, and remove the seeds from the green peppers and cut them into large pieces.

3. Heat 3 tablespoons of oil, stir-fry the green peppers briefly and remove them, then stir-fry scallions, garlic, and ginger until well combined, add the beef brisket (1) and tomatoes, and mix well.