Chinese Tomato Beef w/Rice
- ipsedixit Jul 13, 2009 11:35 AM
I'm really, really craving this dish for some reason.
Just about any Chinese joint in town has some variation of this dish and could probably make it on request (if you asked nicely).
But my question is, do you have a favorite?
A pure Cantonese take?
A Hong Kong cafe style version with scrambled eggs?
Something with a sauce that is more vinegar based than ketchup based? Or perhaps one with a good soy sauce foundation? What about ones made with oyster sauce? Too sweet?
And the beef. What's your preference? The French "style" fliet mignon served at Hong Kong cafe joints, or something more traditional?
Do tell, I want to go binging on tomato beef w/rice for about a week and and want recommendations.
I'm not very well versed on this dish, but the only place I've had it is May Mei in Arcadia. I assume that it is a Cantonese take on the dish since people rave that this place serves pretty authentic Cantonese fare. It was tasty!
Tomato Beef & Black Beans to balance out the "sourness" from the tomatoes served wok fried on top of flat rice noodles is one of my absolute favorite midnight snack dishes from East Coast Chinatowns. Haven't been able to find it here on the West Coast. Most restaurants will make it, but it never comes out quite right. Even though it is a Cantonese "family style" dish, most waiters seem to regard it as a "Chinese American" dish.
I get the same cravings too, ipse...
Dumpy little place, but their beef & tomato with rice was incredible:
Bamboo House Chinese Restaurant
2718 W Valley Blvd
Alhambra, CA 91803-1815
It's been a while since I last went. I think they use soy sauce & tomatoes for the foundation (Mandarin style). The beef tastes like thinly cut flank steak (just like Mama used to make).
Hope this helps. Buen provecho!
I like to think that tomato beef is true Cantonese comfort food. On a cold day, you can't beat it served over hot steamed rice. Have you ever tried beef tomato chow mein? Most old school Cantonese restaurants used to or still serve it. Peruvian restaurants eg. El Pollo Inka or El Rocoto have a slight variation called Lomo Saltado. Similar but different.
I usually order Tallarin Saltado (tomato beef pasta) from Peruvian restaurants because they come closest to tomato beef chow mein from old school Cantonese restaurants. I hate it when I order tomato beef from Chinese places and they end up using a yucky sweet and sour sauce on the dish.
How does one know if it's "pure Cantonese" or not? I thought it was like beef stew -- the elements are pretty much the same but the flavors vary greatly but you can't identify a definitive version.
The first time I had this was at the Golden Gate Restaurant in Boston's Chinatown. It was a run down place catering to late night drunks. They called it: "Roast Beef, Tomato, Gravy and Rice" which, by all accounts, was a very accurate description.
This version was made with huge inch and one half square chunks of rib eye (fat and all) with large tomato quarters (you were hard pressed to pick up the beef or tomato with chopsticks) all aswim in a brown gravy that may have been made with some sort of beef stock and brown bean sauce. This was dumped all over a huge bowl of rice.
The most important part was that it was served molten hot from the wok so it would burn the roof of your mouth -- which was probably a good thing considering the poor sanitary conditions there.
If anyone has a good recipe for this, by all means, please post it!
That dive has been replaced by a new incarnation called the "New Golden Gate" restaurant and they don't serve it (or the pan fried noodles). It's nice and clean and the food is good and it's a family friendly place (in spite of the occasional neighborhood stabbing).
Look up the New Golden Gate on yelp.com -- there are about 22 pictures of the food there (they look like they were taken by a diner and not by a professional firm in a studio setting).
It's difficult to categorize a dish as "pure Cantonese" or any other cuisine for that matter. Tomatoes are a relative newcomer to Chinese cuisines because they came from the Americas. The same can also be said of Italian cooking which uses a lot of tomatoes. Chocolate and potatoes also fall into the category of newcomers to the cuisines not native to the Americas.
Having said that, tomato beef is an one of my favorite dishes. I just can't find a good version anywhere I've gone.