Tangy Tomato Beef with Silky Scrambled Eggs over Rice

Cooking StepsHow to cook Tangy Tomato Beef with Silky Scrambled Eggs over Rice step by step

Cooking Process

1. Step 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.

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2. Step 2

   Beat the eggs with 2 tablespoons of milk until well combined.

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3. Step 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.

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4. Step 4

   Add oil to the pan, stir-fry the marinated beef until it changes color, then remove and set aside.

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5. Step 5

   Heat oil and sauté the minced garlic and scallion until fragrant.

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6. Step 6

   Add the tomatoes and stir-fry, using a spatula to press them and release their juices.

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7. Step 7

   Add 1-2 tablespoons of ketchup and stir well.

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8. Step 8

   Pour in about 150ml of water and bring to a boil.

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9. Step 9

   Season with a pinch of salt and sugar.

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10. Step 10

    Add 1 tablespoon of oyster sauce for flavor.

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11. Step 11

    Return the beef and scrambled eggs to the pan, stir to combine.

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12. Step 12

    Thicken with cornstarch slurry.

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13. Step 13

    Cook until the sauce thickens.

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14. Step 14

    Transfer to a plate and garnish with chopped scallions.

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15. Step 15

    The rich, tangy sauce is perfect over rice.

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