Diced beef and tomato is the perfect food to scoop your crusty bread into. Minimum effort is required for this simple traditional dish. This basic beef and tomato recipe is what our farmers used to eat for a simple and quick bite.
Diced beef and tomato is usually eaten with fresh Arabic bread alongside other favourite staples – labneh dip (strained yogurt), olives, Mana-eesh (traditional herb pizzas), and vegetables. This makes a crowd-pleasing starter. You can also serve it on mini bite-size toasts for your next dinner party.
- 4 tablespoons olive oil
- 2 medium onions chopped
- 300 grams beef diced
- can of diced tomatoes
- ½-1 red chili finely chopped
- ½-1 green chili finely chopped
- Salt and pepper to season
Notes from Rouba
*You can use fresh or canned tomatoes
*The meat is cut into very small pieces to allow it to cook in a short time.
*Use tender beef, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin
In a small pot, sauté the onion and chili in olive oil over medium heat until translucent. Stir in meat and continue to cook until meat is brown in colour approximately 10 minutes.
Add the tomatoes. Season with salt and and pepper and stir to combine. Reduce heat to low, cover the pot with a lid and simmer for approximately 15 minutes or until the sauce slightly thickens.
Garnish with chopped green chili peppers
Why you should make this:
2 simple steps
4 simple ingredients
Quick and Easy
Sahtan – Enjoy In Good Health