Chinese Tomato Beef Egg is a flavorful and comforting dish that brings together tender beef, juicy tomatoes, and soft scrambled eggs in a savory, slightly sweet sauce. This quick and easy dish is a staple in many Chinese households and pairs perfectly with steamed rice.
Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes, perfect for busy nights.
- Delicious balance of flavors – Sweet, savory, and tangy all in one dish.
- Protein-packed – Features beef and eggs for a satisfying meal.
- Customizable – Adjust seasonings or add vegetables to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef (flank steak or sirloin, thinly sliced)
- Tomatoes (ripe and juicy)
- Eggs
- Garlic
- Green onions (optional, for garnish)
- Soy sauce
- Oyster sauce
- Shaoxing wine (or dry sherry)
- Sugar
- Cornstarch
- Salt and pepper
- Cooking oil
Directions
- Marinate the beef – In a bowl, mix beef slices with soy sauce, Shaoxing wine, cornstarch, and a pinch of salt. Let it marinate for 10-15 minutes.
- Prepare the eggs – Beat the eggs with a pinch of salt. Heat a pan with oil and scramble the eggs until just set. Remove and set aside.
- Cook the beef – In the same pan, add more oil and stir-fry the marinated beef over high heat until browned. Remove and set aside.
- Sauté the tomatoes – Add garlic to the pan, then add chopped tomatoes. Stir-fry until they soften and release juices. Add sugar, oyster sauce, and a splash of water if needed.
- Combine everything – Return the beef and eggs to the pan. Stir-fry for another minute, mixing well with the tomato sauce. Adjust seasoning to taste.
- Serve – Garnish with green onions and serve hot with steamed rice.
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy version – Add chili flakes or fresh chili peppers.
- Vegetarian option – Replace beef with tofu or mushrooms.
- Extra veggies – Bell peppers, bok choy, or onions can be added for more texture.
- Thicker sauce – Mix 1 teaspoon of cornstarch with water and stir it in for a richer sauce.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a pan over low heat or microwave in short intervals.
- Not ideal for freezing – The texture of eggs and tomatoes may change when frozen.
FAQs
What cut of beef works best?
Flank steak or sirloin are best for stir-frying as they remain tender when cooked quickly.
Can I use canned tomatoes?
Fresh tomatoes are best, but canned tomatoes can work in a pinch—just reduce added sugar.
How do I make the beef more tender?
Thinly slice against the grain and marinate with cornstarch and Shaoxing wine for extra tenderness.
Can I use other meats?
Yes! You can substitute beef with chicken, pork, or even shrimp.
Why is my egg overcooked?
Cook eggs over low heat and remove them from the pan as soon as they are just set.
How can I balance the acidity of tomatoes?
Adding a pinch of sugar helps neutralize the acidity and enhances the natural sweetness.
What oil is best for stir-frying?
Use neutral oils like vegetable, canola, or peanut oil for the best results.
Can I skip the Shaoxing wine?
Yes, you can substitute it with dry sherry or just omit it if necessary.
What should I serve this with?
Steamed white rice or jasmine rice is the best pairing for this dish.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan, which can affect the texture.
Conclusion
Chinese Tomato Beef Egg is a quick, flavorful, and satisfying dish that’s easy to make at home. With its tender beef, juicy tomatoes, and soft scrambled eggs, it’s the perfect meal for busy weeknights. Try it today and enjoy this delicious homestyle favorite!
Print
Chinese Tomato Beef Egg Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Description
Chinese Tomato Beef Egg is a flavorful and comforting dish that brings together tender beef, juicy tomatoes, and soft scrambled eggs in a savory, slightly sweet sauce. This quick and easy dish is a staple in many Chinese households and pairs perfectly with steamed rice.
Ingredients
For the Beef Marinade:
- 200g (7 oz) beef, thinly sliced
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1 tbsp water
For the Stir-Fry:
- 2 medium tomatoes, cut into wedges
- 3 eggs, lightly beaten
- 1/2 small onion, sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp vegetable oil (for eggs)
- 1 tbsp vegetable oil (for beef)
For the Sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/4 cup water or chicken broth
- 1/2 tsp cornstarch (mixed with 1 tbsp water)
Instructions
-
Marinate the Beef:
Mix beef with soy sauce, oyster sauce, cornstarch, sugar, sesame oil, and water. Let sit for 10 minutes. -
Cook the Eggs:
- Heat 1 tbsp oil in a pan over medium heat.
- Pour in beaten eggs and cook until just set.
- Remove from pan and set aside.
-
Stir-Fry the Beef:
- Heat 1 tbsp oil in the same pan.
- Stir-fry marinated beef for 2-3 minutes until just browned.
- Remove from pan and set aside.
-
Cook Tomatoes & Sauce:
- In the same pan, add a little more oil if needed.
- Sauté garlic (and onion, if using) for 30 seconds.
- Add tomatoes and cook until soft.
- Pour in the sauce ingredients, stir, and let simmer for 1-2 minutes.
-
Combine Everything:
- Return beef and eggs to the pan.
- Stir everything together until well coated in the sauce.
- Let cook for another 1-2 minutes.
-
Serve & Enjoy!
Serve hot over steamed rice for a comforting meal.
Notes
✔ Tender Beef Tip: Use flank steak or sirloin and slice thinly against the grain.
✔ More Sauce? Double the sauce ingredients for a saucier dish.
✔ Extra Flavor: Add a splash of Shaoxing wine while stir-frying the beef.
✔ Make it Spicy: Add chopped chili peppers or a drizzle of chili oil.