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tomato beef rice
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Tomato Egg Beef Stirfry

Upgrade the classic tomato egg stirfry for this easy 30 minute weeknight meal
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1
Cost $3

Ingredients

  • 2 Eggs
  • 150 g Beef, sliced
  • 2 medium Tomatoes
  • 2 cloves Garlic, minced
  • 2 slices Ginger, thinly sliced
  • 1.5 tbsp Ketchup
  • 1 tsp Sugar
  • 1 tsp Cornstarch
  • 1.5 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 3 tbsp Water
  • Green onions for garnish

Instructions

  • Prep the ingredients:
    Cut the tomatoes into small cubes, slice the ginger, and dice the garlic. Beat the eggs in a bowl and set aside.
  • Cook the eggs:
    Scramble the beaten eggs in a pan over medium heat until just barely set, breaking them into pieces with a spatula. Remove and set aside.
  • Cook the beef:
    In the same pan, cook the sliced beef until browned and fragrant. Remove and set aside.
  • Cook the aromatics:
    Add the garlic and ginger to the pan and cook for about 30 seconds until fragrant.
  • Cook the tomatoes:
    Add the diced tomatoes and cook until they release their water. Let the liquid reduce slightly for 1–2 minutes, then stir in the ketchup.
  • Combine everything:
    Return the eggs and beef to the pan and toss together with the tomatoes.
  • Add the sauce:
    Mix the sugar, cornstarch, soy sauce, oyster sauce, and water in a small bowl. Pour the sauce into the pan and stir to combine.
  • Finish cooking:
    Let everything simmer over medium heat for about 1 minute, until the sauce thickens slightly.
  • Serve:
    Serve immediately over steamed rice for a quick and satisfying weeknight meal.