Step 1

Cut beef to approx. 3 cm cubes. Set aside

Step 2

Cut carrots to similar size as beef cubes. Set aside

Step 3

Peel tomatoes and dice. Set aside

Step 4

Peel and roughly chop garlic and shallots. Set aside

Step 5

Prepare 2 slices of ginger. Set aside

Step 6

In a wok, heat on high, add 2 tbsp oil. Add beef, arrange in single layer and let it sear for 1 minute

Step 7

Flip the beef over and sear for another minute. Cook until most sides of each piece of beef has seared. Lower heat to medium. Remove beef from wok. Leave the oil in the wok

Step 8

Add shallots, garlic and ginger to the wok. Stir-fry until aromatic I forgot to add the ginger when I took this photo

Step 9

Add carrots. Stir-fry for one minute

Step 10

Add tomatoes. Stir-fry for one minute

Step 11

Add beef, 1 tbsp light soy sauce, 1 tsp salt, 2 tbsp Shaoxing wine, 2 tsp Marmite, 4 bay leaves, 15g rock sugar and 750 ml broth. Bring to a boil then reduce heat to low. The broth doesn’t need to cover the ingredients since the ingredients will shrink in size as it cooks

Step 12

Braise on low for one hour or until tender. Give it a stir every 20 minutes

Step 13

Taste test and make adjustments if necessary. Remove bay leaves

Step 14

If you find it too runny, you can turn the heat to high, stir and allow some of the water to evaporate. Alternatively, you may add a cornstarch slurry to thicken

Step 15

Serve over rice or noodles.