What is Chinese tomato beef egg?
Chinese tomato beef egg recipe(番茄牛肉滑蛋）is also known as Chinese tomato beef stir fry. This recipe combines the typical ingredients found in Chinese cuisine, like beef, tomato, egg, and soy sauce, to create an easy yet delicious meal. It’s sure to be a hit with the whole family with its savory flavor! Chinese tomato beef egg recipe is a popular Chinese food that combines tender strips of beef, fresh tomatoes, and scrambled eggs in a flavorful sauce.
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Simple ingredients
Beef: I use sirloin steak, you can also flank steak.
Cornstarch slurry: Make sure they are divided. Add half to the beef marinade and another half to the tomato sauce at the final step.
Vegetable oil: you can also use olive oil as to substitute.
Green onion slices: Divide the green onion slices into green and white parts. Use the white parts to stir fry the tomato, and use the green part to garnish the finished dish to bring the extra flavor!
Ripe tomatoes: Make sure they are ripe, juicy tomatoes!
Eggs: Fluffy scrambled eggs are the must-have ingredients for this classic Chinese dish. You can use two eggs instead of 3 if you prefer fewer eggs.
Sauce: ketchup(or tomato paste), light and dark soy sauce, brown sugar, beef broth(or water), sesame oil(optional), Shaoxing wine (or dry sherry)
salt and white pepper to taste.
Directions for cooking
First of all, start with gathering all the ingredients. Chop the tomatoes into wedges and put them aside in a small bowl. Cut the beef into very thin slices. Marinate the sliced beef in a mixture of cornstarch, Shaoxing wine, light and dark soy sauce, salt, and black pepper for at least 15 minutes before cooking. This will help to tenderize the meat and add flavor. Toss to coat the meat evenly.
Scramble the egg with half a tablespoon of oil, and set aside.
Heat one tablespoon of vegetable oil in a wok or large nonstick skillet over high heat. When the oil is hot, add the beef and stir-fry for 3-4 minutes until browned. Remove the cooked beef from the wok and set aside.
Add the remaining tablespoon of oil to the wok and add the sliced green onions(white parts) on medium-high heat. Stir-fry for 1-2 minutes until fragrant. Add the tomato wedges, ketchup, brown sugar, beef broth, or hot water to the wok. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low, pour the remaining cornstarch slurry, and continue simulating the tomato sauce for 5 minutes until it thickens.
Return the beef and scrambled eggs to the wok, stir to combine, and toss to coat them in the tomato sauce. Cook for another minute or two until the meat is heated through. Garnish the dish with sliced spring onions (green parts) and serve hot with steamed white rice. Enjoy!
Pro tips
The key to making the perfect Chinese tomato beef egg recipe is to ensure that the beef is tender and the sauce is flavorful. Here are some tips to help you achieve this:
- Choose the proper cut of beef: Use a tender cut like sirloin, flank steak, or ribeye. Slice the meat thinly against the grain to make it more tender.
- Cook the beef quickly over high heat: When stir-frying the meat, cook it over high heat for 3-4 minutes until it is browned. Overcooking the heart can make it tough and chewy.
- Use fresh tomatoes: Use ripe, fresh tomatoes to make the sauce. This will give the dish a bright, new flavor.
- Simmer the tomato sauce: Simmer it for 5 minutes until it has thickened, and the flavors have melded together.
- Adding two tablespoons of ketchup will enhance the "tomato" flavor.
- Add scrambled eggs at the end: Add them to the dish at the end of the cooking process to prevent them from becoming overcooked and rubbery.
Following these tips, you can make a delicious and flavorful Chinese tomato beef egg dish that will impress you.
How to serve Chinese tomato beef egg recipe?
The sweetness of the tomatoes, soft scrambled eggs, and beef perfectly match a bowl of rice. You can serve it as the main dish or over different kinds of noodles.
Store and reheat
To store the Chinese tomato beef egg dish, let it cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days. If you plan to keep the dish longer, you can freeze it for 2-3 months.
You can use a microwave or stovetop method to reheat the Chinese tomato beef egg dish. Here's how to reheat it:
Microwave method:
- Place the desired portion of the dish in a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on high for 1-2 minutes or until the dish is heated.
- Stir the dish halfway through the cooking time to ensure even heating.
Stovetop method:
- Place the desired portion of the dish in a saucepan.
- Add a splash of water or broth to the pan to prevent sticking and help create steam.
- Cover the pan with a lid and heat over medium-low heat, occasionally stirring, until the dish is heated.
- Add extra broth or water to prevent the dish from drying.
Once reheated, the Chinese tomato beef egg dish can be served immediately. The scrambled eggs may become slightly overcooked when reheated, so it's best to reheat the plate in small portions to ensure even heating.
Conclusion
Whether enjoyed for breakfast, lunch, or dinner, this Chinese tomato beef egg recipe is the perfect balance of savory and sweet. Plus, it’s straightforward to make and requires minimal ingredients. Give it a try and see for yourself! Happy cooking!
Chinese Tomato Beef Egg Recipe
Ingredients
- 1 pound sirloin or flank steak sliced thinly against the grain
- 2 tablespoons cornstarch slurry divided
- 1 tablespoon Shaoxing wine
- 2 tablespoons vegetable oil divided
- 3 ripe tomatoes chopped into wedges
- 2 tablespoons ketchup or tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon brown sugar
- ½ cup beef broth or water
- 3 large eggs lightly beaten
- 4 green onions thinly sliced
- salt and black pepper to taste
- pinch of sesame oil optional
Instructions
- Gathering all the ingredients. Chop the tomatoes into wedges and put them aside in a small bowl. Cut the beef into very thin slices.
- Marinate the sliced beef in a mixture of cornstarch, Shaoxing wine, light and dark soy sauce, salt, and black pepper for at least 15 minutes before cooking. This will help to tenderize the meat and add flavor. Toss to coat the meat evenly.
- Scramble the egg with half a tablespoon of oil, and set aside.
- Heat one tablespoon of vegetable oil in a wok or large nonstick skillet over high heat. When the oil is hot, add the beef and stir-fry for 3-4 minutes until browned. Remove the cooked beef from the wok and set aside.
- Add the remaining tablespoon of oil to the wok and add the sliced green onions(white parts) on medium-high heat. Stir-fry for 1-2 minutes until fragrant. Add the tomato wedges, ketchup, brown sugar, beef broth, or hot water to the wok. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low, pour the remaining cornstarch slurry, and continue simulating the tomato sauce for 5 minutes until it thickens.
- Return the beef and scrambled eggs to the wok, stir to combine, and toss to coat them in the tomato sauce. Cook for another minute or two until the meat is heated through.
- Garnish the dish with sliced spring onions (green parts) and serve hot with steamed white rice. Enjoy!
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