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!