Name: Chinese Tomato Beef Egg Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound sirloin or flank steak, sliced thinly against the grain; 1 tablespoon Shaoxing wine; 1 teaspoon dark soy sauce; 1 tablespoon soy sauce; 2 tablespoons cornstarch slurry (divided); Salt and black pepper to taste; 3 ripe tomatoes, chopped into wedges; 2 tablespoons ketchup or tomato paste; 1 tablespoon brown sugar; ½ cup beef broth or water; 2 tablespoons vegetable oil (divided); 4 green onions, thinly sliced (separate white and green parts); Pinch of sesame oil (optional); 3 large eggs, lightly beaten

Introduction

Chinese Tomato Beef Egg is a comforting and flavorful stir-fry that combines tender beef, scrambled eggs, and a tangy tomato sauce. This dish is quick to prepare and perfect for a satisfying weeknight dinner. Serve it with steamed rice for a complete meal.

A white bowl holds a dish with one central mound of white rice topped with black sesame seeds. Surrounding the rice is a rich red tomato-based sauce with pieces of cooked beef, scrambled eggs, and chopped green onions scattered evenly. The beef looks tender and brown, while the eggs add a soft yellow contrast. To the upper left is a small white bowl filled with chopped green onions, and a floral patterned cloth napkin is on the upper right, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sirloin or flank steak, sliced thinly against the grain
2 tablespoons cornstarch slurry, divided
1 tablespoon Shaoxing wine
2 tablespoons vegetable oil, divided
3 ripe tomatoes, chopped into wedges
2 tablespoons ketchup or tomato paste
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 tablespoon brown sugar
½ cup beef broth or water
3 large eggs, lightly beaten
4 green onions, thinly sliced
Salt and black pepper to taste
Pinch of sesame oil (optional)

Instructions

Step 1: Chop the tomatoes into wedges and set them aside in a small bowl. Slice the beef very thinly against the grain.
Step 2: Marinate the beef with half of the cornstarch slurry, Shaoxing wine, soy sauce, dark soy sauce, salt, and black pepper. Toss to coat evenly and let it rest for at least 15 minutes.
Step 3: Heat half a tablespoon of vegetable oil in a pan over medium heat. Scramble the eggs until just set, then remove and set aside.
Step 4: Heat one tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 3 to 4 minutes until browned. Remove the beef and set aside.
Step 5: Add the remaining tablespoon of oil to the wok. Stir-fry the white parts of the green onions for 1 to 2 minutes until fragrant. Add the tomato wedges, ketchup, brown sugar, and beef broth or water. Stir and bring to a boil.
Step 6: Reduce the heat to medium-low. Pour in the remaining cornstarch slurry and simmer the sauce for about 5 minutes until it thickens.
Step 7: Return the beef and scrambled eggs to the wok. Toss them in the tomato sauce and cook for another 1 to 2 minutes until heated through.
Step 8: Garnish with the green parts of the sliced spring onions and add a pinch of sesame oil if desired. Serve hot with steamed white rice.

Tips & Variations

For extra tenderness, marinate the beef for up to 30 minutes before cooking.
Use fresh tomatoes for a lighter sauce or canned tomatoes for convenience.
Adjust the sweetness by adding more or less brown sugar according to your taste.
Add a splash of rice vinegar for a slight tang if you like a more complex flavor.
Substitute the beef with chicken or pork if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the beef tender and eggs soft.

How to Serve

A white bowl holds a dish with two main parts: a dome of plain white rice topped with a few black sesame seeds at the center, and a colorful mixture surrounding it. The mixture has three layers: dark brown pieces of meat, bright red tomato chunks, and light yellow scrambled eggs, all mixed together with green sliced scallions scattered on top. The bowl sits on a beige cloth with a wooden spoon next to it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, flank or sirloin steak is preferred for tenderness, but you can also use ribeye or skirt steak. Just be sure to slice the meat thinly against the grain.

What can I substitute if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, you can use dry sherry or omit it entirely. Adding a little beef broth or water helps maintain moisture in the marinade.

Chinese Tomato Beef Egg Recipe

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★★★★★

4.6 from 77 reviews

Chinese Tomato Beef Egg is a delicious stir-fried dish featuring tender marinated beef, scrambled eggs, and a tangy tomato-based sauce enhanced with soy sauce, Shaoxing wine, and a hint of sweetness. This quick and flavorful meal is perfect for a comforting dinner served over steamed rice.

Author: Dana
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Ingredients

Scale

Beef Marinade

1 pound sirloin or flank steak, sliced thinly against the grain
1 tablespoon Shaoxing wine
1 teaspoon dark soy sauce
1 tablespoon soy sauce
2 tablespoons cornstarch slurry (divided)
Salt and black pepper to taste

Tomato Sauce

3 ripe tomatoes, chopped into wedges
2 tablespoons ketchup or tomato paste
1 tablespoon brown sugar
½ cup beef broth or water
2 tablespoons vegetable oil (divided)
4 green onions, thinly sliced (separate white and green parts)
Pinch of sesame oil (optional)

Eggs

3 large eggs, lightly beaten

Instructions

Prepare Ingredients: Gather all ingredients. Chop the tomatoes into wedges and set aside. Thinly slice the beef against the grain.
Marinate Beef: Combine the beef slices with 1 tablespoon cornstarch slurry, Shaoxing wine, light soy sauce, dark soy sauce, salt, and black pepper in a bowl. Toss everything evenly and let it marinate for at least 15 minutes to tenderize and flavor the meat.
Scramble Eggs: Heat half a tablespoon of vegetable oil in a pan over medium heat. Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
Stir-fry Beef: Heat one tablespoon of vegetable oil in a wok or large nonstick skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned. Remove the beef from the wok and set aside.
Create Tomato Sauce: In the same wok, add the remaining tablespoon of oil. Add the white parts of the sliced green onions and stir-fry for 1-2 minutes until fragrant. Add the tomato wedges, ketchup or tomato paste, brown sugar, and beef broth or water. Stir to combine and bring to a boil.
Thicken Sauce: Reduce the heat to medium-low and pour in the remaining cornstarch slurry. Simmer the tomato sauce for about 5 minutes until it thickens.
Combine and Finish: Return the cooked beef and scrambled eggs to the wok. Stir and toss to coat everything evenly in the tomato sauce. Cook for another 1-2 minutes until heated through.
Garnish and Serve: Sprinkle the dish with the green parts of the sliced green onions and, if desired, a pinch of sesame oil. Serve hot with steamed white rice. Enjoy!