Chinese Tomatoes and Eggs with Beef
The classic Chinese stir-fry tomatoes and eggs are made even better with the savory addition of ground beef. Substitute any ground meat in this dish for a satisfying weeknight meal!
Ingredients
Beef marinade
- 6 oz ground beef sub: ground pork, chicken, or turkey
- 1 tbsp Shaoxing wine
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1/8 tsp salt
Main ingredients:
- 4 ripe tomatoes on the vine sliced into wedges
- 2 stalks scallions sliced
- 1 knob ginger thinly sliced
- 1/8 tsp salt
- 1/4 tsp chicken bouillon powder optional
- 1 tbsp brown sugar
- 1 tsp ketchup
- 1/4 cup water optional
- 1 tbsp neutral oil for cooking
Cornstarch Slurry:
- 1 tsp cornstarch more for a thicker sauce
- 3 tbsp room temp water
Eggs:
- 3 large eggs
- 1/8 tsp salt
- 1/4 tsp sesame oil
Instructions
Marinade the ground meat
- In a bowl, add the ground beef and all the marinating ingredients. Mix well and set aside while you prepare the other ingredients. Optionally for more flavor, let it marinate for 30-60 min.6 oz ground beef, 2 tsp soy sauce, 1 tsp oyster sauce, 1/8 tsp salt, 1 tbsp Shaoxing wine
Prepare the ingredients
- Slice the scallions, separating the white and green parts. We’ll be using them separately during the cooking process.2 stalks scallions
- Slice the ginger into very thin matchsticks. Alternatively, mince finely if you don’t prefer to bite into pieces of ginger.1 knob ginger
- Slice the tomatoes into wedges. Cut off the small part of the tomato where the vine was attached.4 ripe tomatoes on the vine
Scramble the eggs
- In a bowl, whisk together the eggs, salt, and sesame oil.1/8 tsp salt, 3 large eggs, 1/4 tsp sesame oil
- Preheat your pan on medium heat. Once it’s warm, add neutral oil.1 tbsp neutral oil for cooking
- Add the eggs to the pan, and cook until it’s a soft scramble. The eggs should be silky and soft with no liquid remaining. Remove from the heat and set aside.
Cook the rest of the dish
- If needed, wipe down the pan. Add more neutral oil, then the scallion (white parts only) and sliced ginger.
- Stir fry for 1-2 minutes, then add the ground marinated beef. Spread it out in the pan and cook until there’s no more pink left.
- Add the tomatoes, salt, chicken bouillon powder, brown sugar, and ketchup. Mix, then let simmer until tomatoes soften and start to release water, or about 5 minutes.4 ripe tomatoes on the vine, 1/4 tsp chicken bouillon powder, 1 tbsp brown sugar, 1/8 tsp salt, 1 tsp ketchup
- In a small bowl, mix together the cornstarch slurry until the cornstarch is fully dissolved.1 tsp cornstarch, 3 tbsp room temp water
- Add it to the pan. This should thicken the sauce in the pan. Optionally, add more water for extra sauce.1/4 cup water
- Taste, and adjust seasoning to your preference.
- Add the eggs back into the pan, and gently smush them into smaller chunks with the back of your spatula.
- Finish with scallion (green parts) and extra sesame oil if preferred. Enjoy!
Tried this recipe?Let us know how it was!