Stir-fried Beef with Tomatoes and Scrambled Eggs番茄炒蛋牛肉
A classic Cantonese home-style dish featuring tender beef slices, sweet and tangy tomatoes, and fluffy scrambled eggs, all stir-fried together in a savory sauce. Perfect served with steamed rice.
01Ingredients
- 250g beef flank, thinly sliced
- 3 large tomatoes, cut into wedges
- 3 large eggs
- 2 cloves garlic, minced
- 1 tbsp ginger, julienned
- 2 stalks scallions, chopped
- 1 tbsp light soy sauce (for beef marinade)
- 1 tsp oyster sauce (for beef marinade)
- 1 tsp cornstarch (for beef marinade)
- 1/2 tsp sesame oil (for beef marinade)
- 1/4 tsp white pepper (for beef marinade)
- 1 tbsp cooking oil (for beef marinade and cooking)
- 2 tbsp ketchup
- 1 tsp sugar
- 4 tbsp water or chicken broth
- 1/4 tsp salt
Nutrition (per serving)324kcal
- Protein28.5g
- Carbs12.2g
- Fat17.8g
Fiber 1.8 gSodium 578 mg
02Steps
- Marinate beef slices with light soy sauce, oyster sauce, cornstarch, sesame oil, white pepper, and cooking oil. Mix well and set aside for 15 minutes.
- Lightly beat eggs in a bowl with a pinch of salt.
- Heat a wok with cooking oil. Pour in beaten eggs and scramble until just set but still moist. Remove from wok and set aside.
- Add a little more cooking oil to the wok. Add minced garlic and julienned ginger, stir-fry until fragrant.
- Add marinated beef slices to the wok and stir-fry until browned and cooked through. Remove and set aside.
- Add tomato wedges to the wok. Stir-fry for a few minutes until slightly softened.
- Pour in ketchup, sugar, and water or chicken broth. Bring to a simmer.
- Return cooked beef, scrambled eggs, and chopped scallions to the wok. Gently toss to combine and heat through.
- Season with salt if needed. Serve hot with steamed rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.