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Tomato Egg Stir-Fry with Beef 番茄牛肉炒蛋

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 350
A flavorful Chinese-style stir-fry combining tender beef, fluffy eggs, and sweet tomatoes in a savory sauce.

Ingredients

Eggs

  • 3 large eggs (beaten with cornstarch slurry and salt)
  • 1 tsp cornstarch (for eggs)
  • 1 tbsp water (for cornstarch slurry)
  • 0.25 tsp salt (for eggs)

Beef

  • 350 g thinly sliced beef flank or sirloin (for stir-fry)
  • 0.5 tsp baking soda (optional, skip for hotpot-style beef)
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp oyster sauce
  • 2 tbsp water (for beef marinade)
  • 1 tsp cornstarch (for beef marinade)

Vegetable Oil

  • 2 tbsp neutral or sesame oil (for cooking eggs and searing beef)
  • 2 medium ripe tomatoes (peeled and chopped)
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 0.25 tsp salt (adjust to taste)
  • 0.75 cup water

Instructions 

  • Marinate the beef: slice against the grain, optionally add baking soda, let sit 15 minutes, rinse, then add soy sauce, dark soy sauce, oyster sauce, cornstarch, and water. Mix well and marinate in fridge for 15-20 minutes.
  • Prepare the eggs: beat eggs with cornstarch slurry and salt until small bubbles form.
  • Cook the eggs: heat 2 tbsp oil in a nonstick pan over medium heat, pour in eggs, stir gently until just set, then remove and set aside.
  • Sear the beef: wipe pan clean, add oil, sear beef over medium-high heat for about 1 minute per side, then drain excess oil.
  • Make the tomato sauce: add more oil if needed, sauté chopped tomatoes, add ketchup, soy sauce, salt, and water, simmer until tomatoes soften.
  • Combine everything: add cooked eggs and beef back into the pan, stir quickly to coat in sauce, heat through, then turn off heat.

Notes

Use hotpot-style beef with baking soda omitted for a different texture.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Chinese
Keyword: Beef, Egg, Tomato