Chinese tomato beef soup (番茄肥牛汤)

4 standard portions

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Ingredients

• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon ginger (, minced)
• 2 cloves garlic (, minced)
• 3 medium or 4 small (1 lb / 450 g) tomatoes (, diced)
• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce ((or soy sauce))
• 2 tablespoons tomato paste
• 1 teaspoon sugar ((or to taste))
• 12 oz (340 g) fatty beef (, thinly sliced (*Footnote 1))
• 1 pack (7 oz / 200 g) enoki mushrooms (, tough ends removed and separated into small batches (*Footnote 2))
• 1/4 teaspoon white pepper
• 2 green onions (, sliced)

Method

1. Add oil to a 4 quart pot and heat over medium heat until hot. Add the ginger and garlic. Stir and cook for 30 seconds to release fragrance.
2. Add the tomatoes. Cook and stir until the tomatoes soften, 3 minutes or so.
3. Pour in the chicken broth, oyster sauce, and light soy sauce. Add the tomato paste and sugar. Cook until brought to a boil.
4. Add the beef slices. Let cook, while skimming off the foam and discarding it, until the soup is clear, 3 to 4 minutes.
5. Add the enoki mushrooms. Cook until the mushrooms are softened, 1 to 2 minutes.
6. Turn off the heat. Add the white pepper and green onions, and if needed, a pinch of salt to adjust the seasoning. Serve hot as a main dish, or a side dish for a multi-course meal.