Diced Beef With Tomato

Diced Beef With Tomato

Diced Beef With Tomato 992 661 Rouba Shahin Middle Eastern Cooking

Diced beef with 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 like labneh dip (strained yogurt), olives, mana-eesh (traditional herb pizzas), and fresh vegetables. This makes a crowd-pleasing starter. You can also serve it on mini bite-sized toasts for your next dinner party.

galyat bandoura served with mezza style food


  • 4 tablespoons olive oil
  • 2 medium onions chopped
  • 300 grams beef diced
  • can of diced tomatoes
  • ½-1 red chilli finely chopped
  • ½-1 green chilli 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), or tenderloin.


Step 1. 
In a small pot, sauté the onion and chilli in olive oil over medium heat until translucent. Stir in the meat and continue to cook until the meat is brown in colour (approximately 10 minutes).

adding tomato to the meat

Step 2.
Add the tomatoes. Season with salt and pepper and stir to combine. Reduce the 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 chilli peppers.

glayat bandoura served with mezza food

Servings: serves 4

Why you will like this:

2 simple steps
4 simple ingredients
Quick & easy
One-pot sasserole

Sahtan – Enjoy In Good Health