Tomato Scrambled Eggs with Beef
ID: 8c12b645...
This classic Hong Kong-style diner dish features incredibly tender, succulent beef paired with silky, rich scrambled eggs, all coated in a tangy, appetizing tomato sauce. It is the ultimate comfort food for a perfect meal over rice.
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🍳 Cooking Flow
Thinly slice the beef, add seasonings, water, and oil, then massage well and marinate for 15 minutes. → Prepare the tomato wedges, beat the eggs (adding a little starch slurry), and prep the minced garlic and chopped scallions. → Quickly stir-fry the beef over high heat until 70% cooked, then remove from the pan immediately. → Sauté the garlic until fragrant, stir-fry the tomatoes until softened, then add seasonings and water to create the sauce and thicken with a light starch slurry. → Return the beef to the pan, mix well, turn off the heat, pour in the egg mixture, use the residual heat to gently cook until soft, then garnish with scallions and serve.
Cooking Steps
Brief Cooking Order
Thinly slice the beef, add seasonings, water, and oil, then massage well and marinate for 15 minutes. → Prepare the tomato wedges, beat the eggs (adding a little starch slurry), and prep the minced garlic and chopped scallions. → Quickly stir-fry the beef over high heat until 70% cooked, then remove from the pan immediately. → Sauté the garlic until fragrant, stir-fry the tomatoes until softened, then add seasonings and water to create the sauce and thicken with a light starch slurry. → Return the beef to the pan, mix well, turn off the heat, pour in the egg mixture, use the residual heat to gently cook until soft, then garnish with scallions and serve.
Introduction
This classic Hong Kong-style diner dish features incredibly tender, succulent beef paired with silky, rich scrambled eggs, all coated in a tangy, appetizing tomato sauce. It is the ultimate comfort food for a perfect meal over rice.
Step 1
Cut the beef against the grain into thin slices. Add light soy sauce, oyster sauce, sugar, white pepper, cornstarch, and a little water. Massage in the same direction with your hand until the water is fully absorbed. Finally, add a tablespoon of cooking oil to seal in the moisture and marinate for 15 minutes.
Step 2
Wash and cut the tomatoes into wedges. Crack the eggs into a bowl, add a pinch of salt and a teaspoon of starch slurry, then whisk well (the starch slurry makes the eggs silkier). Prepare chopped scallions and minced garlic.
Step 3
Heat oil in a pan. Once hot, add the marinated beef and stir-fry quickly over high heat until about 70% cooked and just changed color, then remove and set aside.
Step 4
Keep a little oil in the pan, sauté the garlic until fragrant, then add the tomato wedges. Stir-fry until the tomatoes soften and release their juices. Add ketchup, sugar, salt, and half a bowl of water. Bring to a boil over medium heat to create a rich sauce, then add starch slurry to thicken slightly.
Step 5
Return the beef to the tomato sauce and stir-fry quickly to combine. Turn the heat to low or off, and pour the egg mixture evenly over the top. Use the residual heat to gently push the eggs until they are semi-set and silky. Sprinkle with scallions and serve.
Ingredients List
Important Notes
💡 Remember to cut the beef 'against the grain' to sever the muscle fibers, ensuring the meat is tender and not chewy.
💡 When marinating the beef, add a small amount of water in stages and massage it in; this makes the beef texture plumper and juicier. Finally, coat with oil to seal in moisture and prevent sticking during stir-frying.
💡 Adding a little starch slurry to the egg mixture improves water retention, making the scrambled eggs extremely silky and preventing them from releasing excess water.
💡 The secret to 'silky eggs' is heat control. After pouring in the eggs, turn off the heat or use very low heat, gently pushing them with a spatula and allowing the residual heat to set the eggs to perfection.
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