• Trim off the root end of the napa cabbage. Lay 2 slices of beef on one cabbage leaf, then place another leaf on top, followed by more beef. Continue alternating until everything is stacked.
• Cut into large sections and arrange them upright in a pot to create the “thousand-layer” look. Place shiitake mushrooms on top.
• Heat oil in a pan over medium heat. Add garlic, ginger, and onion. Stir-fry until fragrant. Add tomato paste and diced tomatoes, then season with soy sauce, oyster sauce, sugar, salt, and chicken bouillon. Stir well, pour in water, and bring to a boil.
• Carefully pour the hot tomato broth over the layered cabbage and beef. Bring to a boil, cover, and simmer on low heat for 10–15 minutes, until the cabbage is tender and the beef is cooked through.
• Taste and adjust salt if needed. Sprinkle chopped celery and green onion on top. Serve hot with steamed rice.

Easy One-Pot Method (Even Faster)

• Mix garlic, ginger, onion, tomato paste, diced tomatoes, soy sauce, oyster sauce, sugar, salt, chicken bouillon, and water together.
• Arrange the layered napa cabbage, beef, and shiitake mushrooms in the pot.
• Pour the mixed sauce over the layers.
• Cover, bring to a boil, and simmer for about 15 minutes until tender and fragrant.
• Garnish with celery and green onion before serving.