When I was growing up, the one dish that my mom and grandma made all the time, and one that I loved to eat, was the Tomato, Beef and Egg. This delicious home-style dish is quick and easy to make and is healthy as well! It’s so easy to make, I think this was the first Canto dish I cooked for hubby when we were still dating.
A pre-requisite for this dish is lots of rice, I swear I can eat 2 bowls of rice when I make this dish.
Steam or boil some veggies as a second dish, and you will have a healthy meal for 2 in under 30 minutes.
Cantonese Style Tomato, Beef and Egg
3 medium tomatoes
200g beef for stir fry (I like to use flank steak)
3 large eggs
2 garlic cloves
2 spring onions
1 tsp sugar
1 tbsp ketchup
2 tbsp water
1/4 tsp + a pinch of salt
1/2 tsp soy sauce
1/4 tsp sugar
1/4 tsp olive oil
1/2 tsp corn starch
Slice the beef into thin slices by cutting across the grain. Then mix in the beef marinade and let sit for 15-30 mins.
Cut the tomatoes into 6-8 wedges each. Thinly slice the garlic. Cut the spring onions into 1″ sections. Whisk the eggs in a bowl with a pinch of salt.
Heat a wok with a dash of olive oil on low heat. Add the eggs into the wok and stir fry until half done (so that it’s still very creamy and smooth) and set aside.
Using the same wok (you might want to rinse it under water and wipe dry) add 2 tsp olive oil over high heat. Add in the garlic and beef when the wok is hot and stir fry until just cooked and set aside as well.
Over medium-high heat, add the tomatoes into the wok with 2 tbsp of water. Cover the wok with a lid and cook for 2-3 minutes or until the tomatoes just start to turn soft. Be sure not to overcook, otherwise the tomatoes will become too mushy. Then add in the ketchup, sugar, salt and the cooked beef. Taste and add more sugar and ketchup if needed. Just before you turn off the heat, add in the eggs and the spring onions.
Serve with a hot bowl of rice.