I heard the Japanese golfer Ryo Ishikawa is going to donate his entire year of earnings to help Japan.  What a great guy!  I was very impressed by his generosity.  I donated what I could to the Red Cross for the Japan Tsunami Fund. I donated to my friend’s Girl Scout troops.  I bought ticket for my vacation next month.  I bought some software for my school work.  With all these spending plus the crazy gas price, I have to cut back on other things. I made a frugal dish called Ants Climbing A Tree. It’s a traditional Chinese noodle dish. Usually it was pretty spicy, but I made it mild.  It has a little bit of ground meat and the clear cellophane noodles and some seasonings. That’s pretty much it.  It’s easy to make.  The clear noodles absorb whatever seasoning that I added, and it was delicious.  Cellophane noodles are pretty cheap, like 20 cents a pack.  I probably used 1/3 pound of the meat. So I would say the whole dish is probably like $3!!  Not bad at all for a cheap meal when I’m a budget.

Cellophane noodles
Cook Cellophane noodles first
Cook onion and ground meat
Add noodles and sauce
Ants Climbing a Tree

Ingredients (Serves 2):

  • Ground meat, 1/3 to ½ pound (I used ground beef. The traditional dish used ground pork. You can even use ground chicken or turkey).
  • Cellophane noodles, 2 small packs
  • Garlic, 2 cloves
  • Scallion, 2 stalks
  • Small onion, 1
  • Chicken powder, 1 tsp
  • Chinese cooking wine, 1 Tbsp
  • Water, 4 Tbsp
  • Cornstarch, 1 tsp
  • Soy sauce, 1 Tbsp
  • Oyster sauce, 1 Tbsp
  • White pepper, a dash
  • Chili sauce, ½ tsp (you can add more)

 

Steps:

  1. Boil about 5 or 6 cups of water in a saucepan.  When water boils, add cellophane noodles. Let it cook for 7-10 mins until it is soft.  Use a colander to hold the noodles and discard the water.  Put it aside.
  2. Cut scallion into dices. Put it aside.
  3. Finely chopped garlic.  Put it aside.
  4. Cut onion into strips, put it aside.
  5. Prepare the sauce: In a bowl, add chicken powder, water, soy sauce, oyster sauce, white pepper and cornstarch. Mix it well.  Put it aside.
  6. Use a non-stick frying pan.  Spray non-stick cooking oil to the pan.  Use high heat.  Add garlic, onion and meat to the pan.  Add Chinese cooking wine.  Stir fry the meat until it is cooked.
  7. Add cellophane to the meat.  Let it cook for couple of minutes to make the noodles dry up a little bit.
  8. Add the sauce.  Mix everything well.  Turn down the heat to low.  Let it simmer for 4 or 5 minutes or until the sauce is fully absorbed by the noodles.  Stir the sauce well into the noodles.  Add the chili sauce to the noodles.  Taste it. Add a dash of salt or more chili sauce if needed.
  9. Add chopped scallion.  Mix it well. Turn off the heat. Serve hot.

I grabbed a pack of sirloin tips from the freezer and let it defrost on the counter.  I was starring at it and trying to figure out what I wanted to make for dinner.  I cooked half of it for Beef and Tomato, I was wondering what else I could make.  I could probably make Beef and Broccoli but I just broccoli for lunch.  So I decided to try something new.  I made Pepper Steak.  I think I had Pepper Steak at a restaurant when I was in college.  My college buddy ordered that.  It wasn’t good at all.  The beef was cut in really thick pieces and they were chewy.  BTW, even though the dish is called Pepper Steak, don’t expect a huge piece of meat like what you get in a steak house. It’s not like that.  The meat is usually cut in smaller mini steak sizes or like slices.  I don’t mind thick pieces if the meat is good.  But seriously, how often do you get good cut of beef from Chinese restaurants?  At least not the ones from US!  Unlike most Chinese, I’m a meat lover.  I’m super picky about my steak.  So to make this dish, I highly recommend you to make it at home, and use sirloin instead of other cut of beef.  I also use red pepper instead of green pepper because I like the sweetness in red pepper more. 

Use good cut of beef like sirloin tips
Stir fry beef
Stir fry onion first, then add pepper
Add beef and sauce
Pepper Steak - Yum!

Ingredients (Serves 2):

  • Sirloin tips, 1 pound
  • Red/green pepper, 1
  • Onion, 1
  • Garlic, 2 cloves
  • Soy sauce, 1 tsp
  • Chinese cooking wine, 1 tsp
  • Chicken powder, ½ tsp
  • Worcestershire sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • Cornstarch, 2 tsp
  • Water, 3 Tbsp
  • Black pepper, a dash

 

Steps:

  1. In a small bowl, mix 1 tsp of cornstarch with 3 Tbsp of water and 1 tsp of oyster sauce.  Mix it well. Put it aside.
  2. Cut onion into strips, put it aside.
  3. Cut pepper into big strips/pieces.  Put it aside.
  4. Chop garlic finely, put it in a mixing bowl.  Add chicken powder, soy sauce, Worcestershire sauce, 1 tsp of cornstarch, cooking wine and a dash of black pepper.  Put it aside.
  5. Cut beef into thin slices (or big slices or pieces depend on your likings.  I cut mine thinly to make it cook faster).  Add beef to the mixing bowl.  Mix it well with the seasoning.  Let it seasoned for 20 mins.
  6. Use a large frying pan. Spray non-stick cooking oil on it.  Use high heat.  Cook beef first.  Stir fry it for two or three minutes until it looks mostly cooked.  Put the beef on a plate.  We’ll cook it later after the veggie.
  7. Spray a little more oil to the pan.  Add the onion to the pan. You don’t have to wash the pan J  Stir fry it for couple of minutes.  Then add red peppers, and stir fry everything for another couple of minutes.
  8. Add the beef back to the pan.  Add the cornstarch mixture.  Mix everything well. Let it cook for a minute or two, or until the sauce thickens.  Taste it.  Add a pinch of salt if needed. Serve hot.
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  • Author: fatty
  • Category: Beef

It’s almost Thanksgiving in US.  While everyone is getting ready for the big turkey dinner, I could really care less about having any turkey. LOL.  It took me couple of days to prepare for the Thanksgiving dinner.  I got my shopping list, I had to make sure I got to the grocery store at least a week ago to get a good size turkey, ie, whatever smallest one I could get. LOL.  I had to defrost the bird a couple of days before. I had to get up early to start cooking the bird, the stuffing, the side dishes, the pies, … And guess what?  Everyone ate a couple of pieces of turkey, a little bit of everything.  There were just too much leftovers after that.  It would be a waste to throw them out, and yet no one wanted to see or hear anymore turkey after Thanksgiving.  See, too much stress.  I really can skip turkey if I could.  I prefer the Chinese gathering food instead, something like hot pot.  There is nothing like hot pot in my opinion.  Besides a lot of varieties of food, it is really the atmosphere that I missed.  Friends and family gathered around the table, we each make our own food, we eat a little bit, we talk more, we drink more.  It would be a relaxing dinner. I would forget about crazy work or stress.  We dedicated a few hours to spend with each other, and catching up.  That is truly wonderful. The best part is that whatever leftover, we can cook it for only one more meal and it would be gone forever, not like the turkey dinner leftover that I had to convert it into countless meals like turkey soup, turkey sandwich, turkey pot pie, … You know what I mean.  LOL.

A lot of food for Chinese hot pot
Chinese daikon radish and sweet corn soup base
A lot of vegetable and different kinds of mushrooms
Must have different kinds of balls - fish balls, fish cakes, beef balls...
Another must haves - good cut of beef

I made Sukiyaki last night. But I really didn’t have all the good ingredients.  I modified a lot of it.  I got some thin beef slices from the Chinese store.  The beef is no where as good as the ribeye slices from the Japanese store. But hey, there is a big difference in price.  I didn’t have the Japanese miracle noodles, I used the regular Chinese cellophane noodles.  I didn’t have the Japanese enoki or fresh shiitake mushrooms.  I used regular white mushrooms instead.  I didn’t get the Japanese made tofu, I had the Chinese brand tofu instead.  Hahahha… TOFU IS TOFU.  They all taste the same.  I also added some inexpensive fish cakes/balls that I got from the Chinese store.  Anyway, I substituted a lot of ingredients but I used the same seasoning and method to cook it.  I used what I had.  It was still very yummy.  Price-wise, I cut the dish from a $25 ingredient meal to half of it.  Not bad at all for a yummy knock-off.

For the original recipe, see Beef Sukiyaki with Miracle Noodles

Beef Sukiyaki - a cheaper modified version

I saw the bitter melon in the Chinese grocery store the other day, and that reminded me that I haven’t made bitter melon for ages. I have almost forgotten about it.  Dishes like Stir Fried Bitter Melon with Beef/Chicken, Stir Fried Bitter Melon with Eggs are very common home made dishes.  Unfortunately, you can’t find it from most Chinese restaurants in US.  I have a like and hate thing for bitter melon.  It tastes yummy and yet I don’t like it to be too bitter.  LOL.  A little bit bitter taste is OK.  My mom pre-cooked the bitter melon in a pot of water to get rid of some bitterness first before she stir-fried it, which turned out to be perfect for me.  I could taste a little bit bitterness, and not too much.  But some people can tolerate more bitterness like my sister or my landlady back in my college days.  My sister would add bitter melon with a pear and juice them together. It is a very healthy drink since bitter melon has tons of calcium, potassium, beta-carotene, vitamins etc.  I tried her invention once.  I almost puked.  Hehehehehhehe…  I couldn’t take the bitterness of the raw bitter melon.  My landlady from Laos would just eat the bitter melon raw like an apple. It was amazing how others can tolerate a wider range of taste.

Bitter Melon
Cut bitter melon in halves
Optionally blanch bitter melon to get rid of some bitterness
Cut bitter melon into thin slices
Cook meat first, then add bitter melon and seasoning
Stir fried bitter melon

Note if you skip the meat, this can be a yummy vegetarian dish by itself.

Ingredients:

  • Bitter melon, 1 (the one I bought was about 12-14 inches long)
  • Meat, 1/3 pound (you can use chicken or beef.  I probably used less than 1/3 of ground beef)
  • Black bean sauce, ½ tsp
  • Oyster sauce, 1 tsp
  • Garlic, 1 clove
  • Chinese cooking wine, 1 tsp
  • Cornstarch, 1 tsp
  • Water, 5 Tbsp
  • Sugar, ½ tsp

 

Steps:

  1. Cut bitter melon in halves.  Get rid of the seeds and the white pith with a spoon.  The white pith has stronger bitterness.  In my case, I cleaned it so well. LOL.
  2. Optional: Do this if you like mild bitterness like me.  Boil a small pot of water.  When the water boils, put the cleaned bitter melon in the pot. Use high heat. Let it cook for 2 or 3 minutes.  Drain it well.
  3. Cut bitter melon into thin slices.  Put it aside.
  4. Finely chop garlic.  Put it aside.
  5. Cut meat into thin slices or you can use ground meat like I did. Either one is fine.  Put it aside.
  6. In a small bowl, mix cornstarch with water.  Mix it well. Put it aside.
  7. Spray cooking oil in a frying pan.  Use high heat.  Add chopped garlic, bean sauce to the pan.  Mix it well and let cook for 10 seconds or so.
  8. Add meat to the pot.  Stir fry it for a few minutes till it is cooked.
  9. Add bitter melon to the pot.  Mix it well.  Add Chinese cooking wine, sugar, and oyster sauce. Mix it well.
  10. Add cornstarch mixture to the pot.  Let it cook for a minute or so or until the sauce thickens.  Serve hot.

I love eggplant.  Every time I eat out at Chinese take out for lunch, I would either order Eggplant and Chicken, or Singapore Noodles.  Those are my favorite lunch food.  But I couldn’t find a classic Chinese dish that is made with eggplant and ground beef from any Chinese restaurants.  This could be because most Chinese restaurants sell Americanized/fake Chinese food, nothing ‘s too authentic. LOL.  Well… let me back off, they do have Eggplant in Garlic Sauce, but there’s no meat in it.  I did order it once in a take out place, and I asked the chef, “Where’s the BEEF?”  LOL… Again, they put a ton of oil in it, yucky.  I never ordered it again.  The other day, I saw some baby eggplant in the grocery stores.  I thought I gave it try, never had baby eggplant before.  It was very yummy.  I made it for lunch today. 20 minutes, that’s all it took. 

 

Baby Eggplants
Baby Eggplants
Cook beef first
Cook beef first
Add eggplant
Add eggplant
Eggplant and Beef in Garlic Sauce
Eggplant and Beef in Garlic Sauce

 

Ingredients (Serves 2):

  • Eggplant, about a pound (I used two baby eggplants)
  • Garlic, 1 clove
  • Ground beef, about 1/3 pound
  • Soy sauce, 1 tsp
  • Oyster sauce, 1 Tbsp
  • Chinese cooking wine, 1 tsp
  • Sugar, 1 tsp
  • Cornstarch, 1 tsp
  • Water, 4 Tbsp
  • Chinese chili sauce or chili oil, a few drops (optional)

 Steps:

  1. Finely chop garlic. Put it aside.
  2. Cut eggplant into big cubes like 1.5 inches long.
  3. Spray cooking oil in a frying pan.  Use high heat.  Add garlic, ground beef and cooking wine to the pan.  Stir fry it until the beef is almost cooked.
  4. Add eggplant.  Stir fry it for about 5 minutes or so.  Wait until it softens a bit, then add soy sauce, oyster sauce, and sugar.  Stir fry it for another 3 minutes or until the eggplant looks soft.
  5. Mix cornstarch with cold water in a small bowl first. Then add it to the eggplant.  Mix it well. Wait until the sauce thickens.  Taste it.  Add a little bit more soy sauce if needed.  Add chili sauce if you desire.  Mix it well.  Serve hot.

My god, this detox thing that I’m doing is not easy.  It may be easy for others just to skip meat for breakfast and lunch. But the more I reminded myself not to have meat, the more I crave meat.  CRAP.  I think I screwed up because I also cut down the amount of food I had. I should have a regular portion so that I would feel full.  I had a no meat noodle soup for lunch today. After that I still felt so hungry and I ate a bag of chips!!!!  That totally ruin the purpose of having a detox diet.  I just ate a 100g of fat!  I felt guilty and depressed.  I really felt “meat-attack” after 4 days of detox for breakfast and lunch.  I needed some meat.  As a super meat-lover, I couldn’t go too low on the meat level, or I would have this “meat-attack” symptom.  There was a time when I was very broke in college, and I didn’t cook meat for a few days.  I ate a lot of ramen noodles but still felt so hungry.  I couldn’t even sleep.  It was 3am in the morning, and I woke up and went to the kitchen.  I had two pieces of pork chops in the freezer. I defrosted them, cooked them, and ate them at 3am!!  These few days, I had the same feeling.  I really felt I need a good meal of meat to ease my craving.  I made Bacon Wrapped Filet Mignon. This was probably like a 2000 calories for one steak.  I knew it’s not a good thing to have when I wanted to lose weight. But I did watch out for my portion. I had a very small piece.  Not bad.  Tomorrow, I’ll go back to the boring detox meals.  I had never made Bacon Wrapped Filet Mignon before.  But I had this once in at the Marc Charles Steakhouse.  It was so good.  The steak was completely wrapped with bacon.  Tonight, I tried to wrap 3 pieces of bacon around a small piece of steak, it wasn’t as easy as I thought.  But it was all worth it because the steak was very juicy and tender.  Besides, I didn’t have to pay a fortune for the meal. 

 

Wrap a piece of bacon around the side of the steak
Wrap a piece of bacon around the side of the steak
Wrap a piece of bacon around the side of the steak
Wrap two pieces of bacon around the steak like a parcel

 

Put the ends of the bacon facing down
Put the ends of the bacon facing down
Bacon Wrapped Filet Mignon with Grilled Shrimp
Bacon Wrapped Filet Mignon with Grilled Shrimp

Ingredients:

  • Filet Mignon, 2 pieces (small, about 0.4 pound each)
  • Bacon, 6 pieces (I put 3 pieces per steak, you can use less or more)

 Steps:

  1. Wrap a piece of bacon around the side of the steak.
  2. Wrap the second piece of bacon around the steak, make sure it wraps around the ends of the first piece of bacon, ie hide the ends of the first bacon inside.
  3. Then wrap the third piece of bacon around the meat, and hide the ends of the second bacon inside the third piece.  This is kind of tricky because what I learned was the bacon may fall off if I didn’t seal the edges carefully.  I could have use a piece of toothpick to pin it.  But I didn’t have any toothpick.
  4. Start the grill, or you can cook it in a frying pan.  
  5. Put the side with the ends of the bacon facing down first.  In this way, the weight of the steak will press down the edges to stay in place.  The cooking time varies according to how you like your steak cooked.  I cooked it for like 6 minutes on one side. Then flip it over and cook it for another 6 minutes. Take it out of the heat, let it rest for three minutes or so. That was like medium.  You can sprinkle a little bit of pepper while it is being cooked.  I didn’t put any salt since bacon is kind of savory.  Serve hot.  I grilled some shrimp as well to make it surf and turf.
Sunny day
Sunny day

I woke up early.  I made an egg sandwich on whole wheat bread.  I played 18 holes of golf, I hit it well today.  I had a tuna fish sandwich on wheat for lunch.  It was a great day.  Recap for the last 7 days, I exercised 5 times at the gym and played 2 rounds of golf.  I felt great.  I was a couch potato the week before.  My childhood friend was crazy enough to join exercise classes at 9pm at night after her long hectic work days.  I was so inspired by her, and here I am working out 5 or 6 days a week, and watching out what I eat.  So far so good.  I am very proud of myself for the first week of my weight lost plan.  LOL.  My legs were so sore this morning since I exercised last night as well. But it was all good. Joy of pain.  I’m making Chili for dinner.  I love Chili.  You know why? Cos it’s meaty 🙂  Actually Chili is really a good meal by itself. It has meat, veggie, and beans.  I never knew how to make chili until my buddy showed me a cheating way of doing it.  He cheated with a can of ready-made chili and then added extra meat and whatever ingredients to it.  It was not bad at all.  So I modified this cheating version to use half beef and half turkey to cut down the fat.  One time, I brought some leftover Chili to work as lunch.  My coworker said it smelled good, and asked me how I made it.  Then he shaked his head and said “don’t do that!”.  He said it was much better just use chili powder.  Oh well, maybe I haven’t paid much attention at the grocery store and I haven’t come across any chili powder.  So for all of those Chili Police out there, don’t yell at me for not making the chili the proper way.  I’m going to keep making what I have been making till I learned the proper way someday.  For now, I still enjoy my cheating chili.  It is yummy.

Cook a pound of ground meat first
Cook a pound of ground meat first
Add diced tomato, a can of ready-made chili, and bean
Add diced tomato, a can of ready-made chili, and bean
Add onion and garlic. Let it simmer.
Add onion and garlic. Let it simmer.
Turkey Chili
Turkey Chili

 

Ingredients (Serves 4):

  • Ground meat, 1 pound (I used half beef, half turkey, you can use ground chicken, or whatever you prefer)
  • Canned chili, 1 can (I used a can of 98% fat-free turkey chili with bean)
  • Canned diced tomato, 1 can
  • Bean, 1 can (I used a can of baked beans, you can use black bean, or whatever you prefer)
  • Onion, 1
  • Garlic, 1 clove
  • Cooking wine, 1 Tbsp
  • Ketchup, 4 Tbsp
  • Salt, a dash
  • Grated cheese, 1 cup (Optional)

Steps:

  1. Cut the onion into dices.  Put it aside.
  2. Finely chop a clove of garlic.  Put it aside.
  3. In a big pot, cook ground meat.  Use high heat.  Stir it until it is fully cooked.  Add a tablespoon of cooking wine, and mix it well.
  4. Add a can of cooked chili to the pot.  Mix it well.
  5. Open a can of diced tomato.  Disgard the water.  Add the tomato to the pot.
  6. Open a can of bean.  Disgard excess water or oil.  Add the bean to the pot.
  7. Add chopped onion and garlic to the pot.  Mix it well.
  8. Add 4 tablespoon of ketchup to the pot.  Mix it well.
  9. Lower the heat to medium low.  Put a lid on (or a piece of aluminum foil on if you don’t have a lid).  Let it simmer for 45 mins to 1 hour.  Stir occassionally. 
  10. Taste it.  Add a pinch of salf or more ketchup if needed.
  11. Serve hot with grated cheese.
April 28, 2010

It has been a while since I went out for dinner.  I don’t go out for dinner much these days.  I have been trying to cut down my expenses, and my calories.  Yesterday, a friend recommended a BBQ place called Holy Smoke that I haven’t tried before.  I love BBQ 🙂  So, I ordered a St. Louis Ribs and Brisket Combo.  I ordered two sides, chili and onion rings.  I love St. Louis Ribs.  They are so meaty.  When my food came, I almost fell off the chair. HOLY SMOKE!  It was HUGE.  The amount of food they offered on my plate was like the size of a laptop computer!  What were these people thinking?  Why would they serve so much food for a single portion?  If you think that regular diners serve huge portions, this one is like 2 times of that.  Insane.  No wonder so many people are overweight.  My sister’s Brazilian friends used to finish whatever was served to them because they were taught (like me) not to waste food when they were young.  But eventually they learned that it was too much to finish it all.  There was a family of 6 adults and 1 kid sitting across from my table. They ordered 3 combos, and extra corn breads to share among them.  And yet, they had leftovers to take home.  They looked at me a few times, I was sure that they thought I was a pig or something to be eating this much.  The dinner was very good. But I had to control my portion.  I ate most of the onion rings, finished the chili, some briskets, and half a rib.  Still, I had a lot of food to take home.   This meal certainly made it to the top three of “the biggest portion ever served to me” list.  I ate a 22 oz cowboy steak at Don Shula’s in New Orleans, and a huge (bigger than my face) pork shank at a German restaurant in Milwaukee years ago.  My god.  After dinner, I headed to the gym right away and burned off 500 calories.  Holy Smoke!

My dinner BEFORE
My dinner BEFORE
My dinner AFTER
My dinner AFTER
March 28, 2010

You know how some people like to do the same things over and over again?  I used to tease my friends that they should order new dishes when they go out to eat.  Try new things, mix it up.  But I found out that eventually I’m turning into one of them.  I do similar things every week.  Life becomes very routine.  One of my college buddies used to order Tomato and Beef every time we went out for dinner.  We were in a very small town back then where there were only a couple of Chinese restaurants around.  Of course, the chef would know right away that it must be some Chinese ordering that dish because no one would order that, it was not even on the menu.  We usually made friends with the restaurants staff that way by ordering things that were not on the menu.  They knew we were Chinese and would treat us nicer, gave us bigger portion.  Tomato and Beef was not a dish that I grew up with.  Mom never made that.  So I learned how to make this from my college buddy.  It was good.  But I only like it cooked a certain way.  I have never ordered this dish from a restaurant.  Well, I don’t usually order any beef dish from any Chinese restaurant.  You know, most of them give us cheap cut of meat, and it’s yucky.  So for most Chinese beef dishes, I prefer to make it at home. 

  
 

 

 

 

 

Sirlon Tips
Sirlon Tips

 

 

 

Stir fry beef slices
Stir fry beef slices

 

 

 

Stir Fry Tomato
Stir Fry Tomato
 

 

 

 

Add beef back to the pan
Add beef back to the pan

 

 

Tomato and Beef
Tomato and Beef

  

 

Ingredients (Serves 2): 

  •  Beef, about a pound (use some good cut of meat, I used sirlon tips)
  • Tomatos, 2 small ones, about 1 pound
  • Garlic, 2 cloves
  • Chinese cooking wine, 1 Tbsp
  • Soy Sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • Ketchup, 2 Tbsp
  • Sugar, 1 tsp
  • Cornstarch, 1 Tbsp
  • Salt, a dash
  • White pepper, a dash
  • Vinegar, 1 tsp (optional)

Steps:

  1. In a big frying pan, spray non-stick cooking oil. You can use regular oil. (I’m just more cautious about the amount of oil I use as I’m on diet)
  2. Finely chopped the garlic.  Put the garlic into the pan.
  3. Cut tomatos into cubes, put them aside.
  4. Cut beef against the grain into thin slices.   Put them in a bowl.  Add a dash of salt, 1 teaspoon of soy sauce, a dash of sugar, a tablespoon of cornstarch and a dash of white pepper.  Mix it well. Put it aside.
  5. Use high heat.  Let the pan heat up for 1 minute and let the garlic cook a little bit.  Then add beef slices to the pan.  Keep stiring. Let the beef cook for a couple of minute or until it is about 80 or 90% done.  Dish it up.  Don’t worry, we’ll put the beef back to the pan later so it is ok that it’s only 80 or 90% cooked.
  6. Add tomato to the pan.  Keep stirring.  Let it cook for a few minutes until the tomato starts to break down a little bit. You will see it is getting mashy.   Add 2 Tbsp of ketchup and mix it well. 
  7. Optional: If you like it a little bit sour and sweet in taste, add a teaspoon of vinegar.  Mix it well. 
  8. Add the beef back to the pan.  Mix it well.  Add 1 Tbsp of oyster sauce and 1 teaspoon of sugar.  Mix it well.  Taste it.  Add a dash of salt if needed. 

Serve it with a bowl of rice.