Steps for making Tomato Beef Rice Bowl：Prepare the ingredients. Rinse the beef in advance and soak it in clean water with ginger slices to remove the blood, then scoop it out and drain off the water. Wash the tomatoes and cut them into chunks. Peel the old skin off the onion, wash it, and cut it into chunks. Only half an onion is needed. First, start cooking the rice. Pour one can of fresh rice into the rice cooker. I used 2 cans of rice. This rice does not need to be washed, but if you are worried it is not clean, you can rinse it. The ratio is 1 can of rice to 1 can of water, so add 2 cans of water. Select the cook rice button on the rice cooker and start cooking. Put a little oil into an enameled cast iron pot and stir-fry the spices over low heat until fragrant. Add half of the onion and stir-fry until aromatic, then add the tomato chunks and stir-fry until they break down into a sauce. Add the beef chunks and stir-fry until the beef turns pale. At this point, a lot of liquid has come out of the pot, so there is no need to add extra water. Begin seasoning: add 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce (optional), an appropriate amount of white sugar, and 1 tablespoon of oyster sauce. Stir-fry evenly. Do not add water. An enameled cast iron pot does not lose much liquid when stewing, and the juices released by the tomatoes and beef in the pot are enough. Cover the pot and simmer over low heat. Remember to stir it several times during this process to prevent the bottom from sticking to the pot. After stewing for about 45 minutes, add an appropriate amount of salt to season. Once the beef is tender and flavorful, turn off the heat. Scoop the rice into a bowl, invert it onto a plate, pour the sauce and tomato beef on top, and it is ready to eat. Eating big bites of beef with big bites of rice is super satisfying.