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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. Lightly beat eggs in a bowl with a pinch of salt.
3. Heat a wok with cooking oil. Pour in beaten eggs and scramble until just set but still moist. Remove from wok and set aside.
4. Add a little more cooking oil to the wok. Add minced garlic and julienned ginger, stir-fry until fragrant.
5. Add marinated beef slices to the wok and stir-fry until browned and cooked through. Remove and set aside.
6. Add tomato wedges to the wok. Stir-fry for a few minutes until slightly softened.
7. Pour in ketchup, sugar, and water or chicken broth. Bring to a simmer.
8. Return cooked beef, scrambled eggs, and chopped scallions to the wok. Gently toss to combine and heat through.
9. Season with salt if needed. Serve hot with steamed rice.

Related recipes

More Hong Kong recipesBeef recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce