Quick Tomato, Egg & Beef Brisket

Cooking StepsHow to cook Quick Tomato, Egg & Beef Brisket step by step

Cooking Process

1. 
   Step 1 Detail

   Prep the ingredients: briefly blanch the beef slices in boiling water — don’t overcook or they’ll lose flavor and nutrients. Beat 4 eggs; for a silkier texture, add a little milk or starch water (for ~200g egg, use about 4g starch, 20g water, and 3g salt). Peel and dice 2 tomatoes.

2. 
   Step 2 Detail

   Heat a wok with cool oil (use a bit more oil than usual), pour in the beaten eggs and gently scramble.

3. 
   Step 3 Detail

   Add the tomatoes and stir-fry. Sprinkle in some salt to help the tomatoes release their juices quickly.

4. 
   Step 4 Detail

   Once the tomatoes soften, add light soy sauce for seasoning and pour in some water to simmer. Add more water if you like extra broth.

5. 
   Step 5 Detail

   My family loves the broth over rice, so I add a generous amount.

6. 
   Step 6 Detail

   After simmering for a minute, add the beef slices and cook for another 30 seconds or so. Taste and adjust salt if needed.

7. 
   Step 7 Detail

   Toss in scallions and minced garlic just before taking it off the heat for extra aroma.

8. 
   Step 8 Detail

   We love the broth with rice, so I don’t thicken it with starch. Feel free to reduce the sauce if you prefer it thicker.

9. 
   Step 9 Detail

   Serve over a bowl of rice and ladle on the broth — absolutely delicious. A dish the whole family never gets tired of!