Tangy Tomato Beef with Silky Scrambled Eggs over Rice

Tangy Tomato Beef with Silky Scrambled Eggs over Rice

Ingredients

• 100 beef
• 2 eggs
• 2 tomatoes
• 1 cooked rice
• 1 garlic
• 1 scallion
• a pinch sugar
• 1 light soy sauce
• 0.5 dark soy sauce
• 1 cornstarch
• cooking oil
• 2 milk
• 1-2 ketchup
• 150 water
• a pinch salt
• 1 oyster sauce
• cornstarch slurry

Instructions

1. Marinate the beef: add a pinch of sugar, 1 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp cornstarch, and 1 tbsp cooking oil. Mix well and let marinate for 15 minutes.
2. Beat the eggs with 2 tablespoons of milk until well combined.
3. Heat oil in a pan. Pour in the egg mixture. When partially set, use a spatula to gently push the eggs toward the center repeatedly. Cook until 80% done and remove from pan.
4. Add oil to the pan, stir-fry the marinated beef until it changes color, then remove and set aside.
5. Heat oil and sauté the minced garlic and scallion until fragrant.
6. Add the tomatoes and stir-fry, using a spatula to press them and release their juices.
7. Add 1-2 tablespoons of ketchup and stir well.
8. Pour in about 150ml of water and bring to a boil.
9. Season with a pinch of salt and sugar.
10. Add 1 tablespoon of oyster sauce for flavor.
11. Return the beef and scrambled eggs to the pan, stir to combine.
12. Thicken with cornstarch slurry.
13. Cook until the sauce thickens.
14. Transfer to a plate and garnish with chopped scallions.
15. The rich, tangy sauce is perfect over rice.