Chinese Tomato Beef Egg Recipe
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.
- 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!
Notes
- For best flavor, use fresh ripe tomatoes and quality soy sauces.
- Marinating the beef helps achieve a tender texture and enhances flavor.
- You can substitute beef broth with water if unavailable.
- This dish pairs well with steamed white rice or jasmine rice.
- Adjust sugar and ketchup amounts based on your sweetness preference.
- Use a nonstick skillet or wok for easy stir-frying and cleanup.
Keywords: Chinese beef recipe, tomato egg stir-fry, quick beef dinner, Chinese tomato beef egg, stir-fry beef and eggs
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