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Quick Tomato, Egg & Beef Brisket
This delightful dish brings together sweet ripe tomatoes soft tender beef brisket and fluffy cooked eggs to create a flavorful meal that feels both comforting and fresh perfect for a quick weeknight dinner. The combination of savory light soy sauce and subtle sweetness makes it incredibly satisfying while the textures add wonderful contrast to every […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Tomato, Egg & Beef Brisket
| Ingredient | Amount |
|---|---|
| ripe tomatoes | 2 as needed |
| eggs | 4 as needed |
| beef brisket slices | 200 as needed |
| salt | 1 as needed |
| light soy sauce | 2 as needed |
| scallions |
- ripe tomatoes2 as needed
- eggs4 as needed
- beef brisket slices200 as needed
- salt1 as needed
- light soy sauce2 as needed
- scallions
Cooking StepsHow to cook Quick Tomato, Egg & Beef Brisket step by step
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Step 1Prep 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.
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Step 2Heat a wok with cool oil (use a bit more oil than usual), pour in the beaten eggs and gently scramble.
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Step 3Add the tomatoes and stir-fry. Sprinkle in some salt to help the tomatoes release their juices quickly.
-
Step 4Once the tomatoes soften, add light soy sauce for seasoning and pour in some water to simmer. Add more water if you like extra broth.
-
Step 5My family loves the broth over rice, so I add a generous amount.
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Step 6After simmering for a minute, add the beef slices and cook for another 30 seconds or so. Taste and adjust salt if needed.
-
Step 7Toss in scallions and minced garlic just before taking it off the heat for extra aroma.
-
Step 8We love the broth with rice, so I don’t thicken it with starch. Feel free to reduce the sauce if you prefer it thicker.
-
Step 9Serve over a bowl of rice and ladle on the broth — absolutely delicious. A dish the whole family never gets tired of!
Quick Tomato, Egg & Beef Brisket
This delightful dish brings together sweet ripe tomatoes soft tender beef brisket and fluffy cooked eggs to create a flavorful meal that feels both comforting and fresh perfect for a quick weeknight dinner. The combination of savory light soy sauce and subtle sweetness makes it incredibly satisfying while the textures add wonderful contrast to every […]
Ingredients
- 2 as needed ripe tomatoes
- 4 as needed eggs
- 200 as needed beef brisket slices
- 1 as needed salt
- 2 as needed light soy sauce
- scallions
Instructions
-
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.
-
Heat a wok with cool oil (use a bit more oil than usual), pour in the beaten eggs and gently scramble.
-
Add the tomatoes and stir-fry. Sprinkle in some salt to help the tomatoes release their juices quickly.
-
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.
-
My family loves the broth over rice, so I add a generous amount.
-
After simmering for a minute, add the beef slices and cook for another 30 seconds or so. Taste and adjust salt if needed.
-
Toss in scallions and minced garlic just before taking it off the heat for extra aroma.
-
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.
-
Serve over a bowl of rice and ladle on the broth — absolutely delicious. A dish the whole family never gets tired of!
