Chinese Tomato Beef Egg Recipe

This Chinese Tomato Beef Egg dish is a comforting, savory, and slightly tangy stir-fry that combines tender slices of beef, scrambled eggs, and juicy tomatoes in a flavorful sauce. It’s a quick and easy home-style recipe that’s perfect for a busy weeknight dinner or a simple yet satisfying lunch. Serve it over steamed rice for a complete meal that’s both nutritious and delicious.

Why You’ll Love This Recipe

This dish brings together the perfect balance of flavors—savory beef, fluffy eggs, and sweet-tangy tomatoes—all coated in a rich, umami sauce. It’s a one-pan meal that comes together in under 30 minutes, making it ideal for busy days. Plus, it’s high in protein, customizable with your favorite vegetables, and pairs wonderfully with rice or noodles. This is a classic Chinese comfort food that’s as easy to cook as it is to love!

Ingredients

this recipe

• 1/2 lb (225g) beef sirloin or flank steak, thinly sliced
• 3 large eggs, beaten
• 2 medium tomatoes, cut into wedges
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tomato paste (optional, for a richer tomato flavor)
• 1 teaspoon sugar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground white pepper
• 2 tablespoons vegetable oil (divided)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• 1/4 cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Chopped green onions (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the beef: In a bowl, toss the sliced beef with 1 tablespoon of soy sauce and a pinch of white pepper. Let it marinate for 10-15 minutes while preparing the other ingredients.
2. Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until just set. Remove from the pan and set aside.
3. Cook the beef: In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger (if using), and sauté for 30 seconds until fragrant. Add the marinated beef and cook for 2-3 minutes until browned and cooked through.
4. Add tomatoes: Stir in the tomato wedges and cook for 2-3 minutes until softened and juicy.
5. Make the sauce: Add oyster sauce, tomato paste (if using), sugar, salt, and water. Stir to combine, letting the sauce simmer for 1-2 minutes. If a thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce thickens.
6. Combine: Add the cooked scrambled eggs back into the pan and gently mix until everything is coated in the sauce.
7. Garnish and serve: Sprinkle chopped green onions over the top and serve immediately with steamed rice.

Servings and timing

• Servings: 2-4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy version: Add a sliced chili pepper or a dash of chili oil for a spicy kick.
• Vegetarian option: Replace the beef with tofu or mushrooms for a meat-free alternative.
• Extra vegetables: Add bell peppers, snap peas, or baby bok choy for more color and texture.
• Saucy version: Add an extra 1/4 cup of water or broth for a thinner, more broth-like sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat or in the microwave for 1-2 minutes, stirring halfway through.

FAQs

1. Can I use ground beef instead of sliced beef?

Yes, ground beef works just as well and is even quicker to cook. Simply cook it until browned before adding the tomatoes.

2. Can I use canned tomatoes?

Yes, canned diced tomatoes can be used in place of fresh tomatoes. Drain slightly if you prefer a thicker sauce.

3. What’s the best cut of beef for this dish?

Flank steak, sirloin, or ribeye are great choices because they are tender and cook quickly. Be sure to slice the beef thinly against the grain for maximum tenderness.

4. Can I use other types of oil?

Yes, you can use any neutral oil like canola, sunflower, or peanut oil.

5. How do I prevent the beef from becoming tough?

Slice the beef thinly against the grain and don’t overcook it. Marinating with soy sauce also helps tenderize the meat.

6. Can I skip the cornstarch?

Yes, the cornstarch is optional and only used to thicken the sauce. If you prefer a thinner sauce, you can leave it out.

7. Can I make this dish ahead of time?

This dish is best enjoyed fresh but can be made ahead and reheated. Be sure to store it in an airtight container to keep the eggs from drying out.

8. What can I serve with this dish?

Serve it with steamed jasmine rice, fried rice, or even noodles for a heartier meal.

9. Can I freeze this dish?

It’s best not to freeze this dish, as the eggs can become rubbery after thawing and reheating.

10. Can I add more seasoning?

Yes! Feel free to adjust the soy sauce, oyster sauce, or add a splash of sesame oil for a deeper, nuttier flavor.

Conclusion

This Chinese Tomato Beef Egg recipe is a simple yet flavorful dish that brings together tender beef, fluffy scrambled eggs, and juicy tomatoes in a savory, tangy sauce. It’s quick to prepare, customizable, and perfect for a weeknight dinner served over rice. Whether you’re craving a taste of homemade Chinese comfort food or need a fast, protein-packed meal, this recipe delivers on every level!

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