Taiwanese Beef | 牛バラのトマト煮込み

Taiwanese Beef | 牛バラのトマト煮込み

Chinese Herbs Cooking  (which we call it ‘Yakuzen’ in Japanese) has always facinated me whilst working in China – way back in year 2002, just that moment of the SARS outbreak. To recall, I’ve spent over 5 years working in the mainland (which was truly  not a pleasant experience in my life) but the blend of herbs has always remained in my mind until we traveled to Taiwan last year to find the delicate blend of herb in Taiwanese Cooking.

Well with the internet, it is so much easier to find people writing of their country’s cooking and explore if it will add another flavor and enjoyment to our dinner table.






Taiwanese Beef / 牛バラのトマト煮込み




String Beans with dried shrimps and oyster sauce / インゲンの炒め



Taiwanese Pickles – Cabbage | 台湾風キャベツの漬け物



Sticky Rice wrapped in bamboo leaves | ちまき

Using left over meat……





Taiwanese Beef Recipe 『富貴牛腩│牛バラのトマト煮込み』


  • Rough flank 2 lbs/approx. 1kg

For the 20 minutes pressure cooking –

  • 5 slices of ginger
  • 5 garlic cloves
  • 1 Scallion Whites Sliced
  • 1 Dried Chili
  • 2 Cups Rice Cooking Wine (cover the meat) when pressure cooking

For the normal slow cooking (60 ~ 120 minutes) –

(For the Spice Bag)

  • 1 Cinnamon Stick
  • 2 Star Anise
  • 3/4 Tablespoon (Chinese) Blue Pepper
  • 3/4 Tablespoon Japanese Pepper
  • Cilantro Leaves
  • 3 Cloves
  • 2 Cups Water to simmer for 60 minutes when slow cooking
  • 1 Tablespoons Chili Bean Sauce
  • 2 Tablespoons Sugar
  • 1 Cup Dark Soy Sauce
  • 2 medium tomatoes peeled and diced
  • 1 large onions diced
  • 3 small carrots diced
  • Vegetable oil 1 tbsp
  • Noodles or Rice
  • For Garnish – chopped green onions
  1. In a large stir-fry pan, preheat with vegetable oil in high heat. Stir in ginger/garlic cloves/sliced scallions/dried chili until you smell the aroma. Add the meat and over high heat cook the meat so the surface is brown (to conceal the meat juice for slow cooking).
  2. In a pressure cooker, cover the meat with rice wine and cook in medium heat for about 20 minutes.
  3. Transfer the meat into a deep pot for slow cooking. Add the diced onions, carrots, tomatoes and seasonings (chili bean sauce, sugar, soy sauce). Simmer for about 60 ~ 120 minutes until the meat is tender.
  4. Turn the heat off and let it rest for about half a day so the seasonings will soak well into the meat before serving.
  5. Served with rice or noodles, garnished with green onions.



Taiwanese Beef Recipe 『富貴牛腩│牛バラのトマト煮込み』

  • 牛バラ肉・・・・・・約1キロ

(圧力鍋用 20分)

  • ニンニク・・・・・・5片
  • 生姜・・・・・・・・5スライス
  • 鷹の爪・・・・・・1本
  • ネギ・・・・・・・1本

(厚鍋用 スロークッキング 60分〜120分)


  • シナモンステック・・・・1本
  • 八角・・・・・・・・・・2個
  • 花椒・・・・・・・・・・大匙3/4
  • 山椒・・・・・・・・・・大匙3/4
  • コリアンダーの葉・・・・・・1束
  • クローブ・・・・・・・・・・3個


  • 水・・・・・・・・・・・・・2カップ
  • 豆板醤・・・・・・・・・・・大匙1
  • 濃口醤油・・・・・・・・・・1カップ
  • 砂糖・・・・・・・・・・・・大匙2
  • トマト・・・・・・・・・・・2個 (乱切りにします)
  • 玉葱・・・・・・・・・・・大1個 (乱切りにします)
  • 人参・・・・・・・・・・・小3本 (乱切りにします)
  1. 中華鍋に油をいれ、ねぎ/鷹の爪/生姜/ニンニクをいれて香りを出します。
  2. 肉を入れ、肉汁を閉じ込める為に両面を高温で表面が茶色のなるまで焼いていきます。
  3. 圧力鍋で肉がかぶるほどのお酒をいれ、約20分間中火で煮ます。
  4. 煮込用の鍋に肉を移します。さいの目に切ったタマネギ、ニンジン、トマト、調味料(唐辛子豆醤油、砂糖、醤油)を追加します。肉が柔らかくなるまで、約60〜120分間煮ていきます。
  5. 肉が柔らかくなったら火を一端止め、半日以上味をしみこませます。
  6. 食べる寸前に温めて、ネギをそえてご飯や麺類をそえて食べます。
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