Beef Tomato Scrambled Eggs (牛肉番茄炒蛋)
牛肉番茄炒蛋, or Beef Tomato Scrambled Eggs, is a delightful fusion of savory and slightly sweet flavors, combining tender slices of beef with juicy tomatoes and fluffy scrambled eggs. This dish is a comforting and nourishing meal, perfect for a quick lunch or dinner. Here’s a straightforward recipe to make this delicious and satisfying dish at home.
Ingredients
For the Beef:
- 200 g beef sirloin or flank steak thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- Pepper to taste
- For the Scrambled Eggs:
- 3 large eggs
- Salt to taste
- A dash of white pepper
- 1 tablespoon vegetable oil
For the Tomato Mixture:
- 2 large tomatoes cut into wedges
- 1 small onion sliced
- 1 tablespoon vegetable oil
- 1 teaspoon sugar optional
- 1 tablespoon ketchup optional for extra tanginess
- 2 green onions chopped for garnish
Instructions
Marinate the Beef:
- In a bowl, mix the thinly sliced beef with soy sauce, cornstarch, sesame oil, and a dash of pepper. Set aside to marinate for about 15-20 minutes.
Prepare the Eggs:
- Beat the eggs in a bowl with salt and white pepper.
Cook the Eggs:
- Heat 1 tablespoon of oil in a pan over medium heat. Pour in the eggs and scramble until just set. Remove the eggs from the pan and set aside.
Cook the Beef:
- In the same pan, add a bit more oil if necessary. Add the marinated beef slices and stir-fry until they are just cooked through. Remove the beef and set aside with the eggs.
Cook the Tomatoes and Onion:
- Add another tablespoon of oil to the pan. Sauté the sliced onion until translucent.
- Add the tomato wedges to the pan. If desired, add sugar and ketchup for extra sweetness and tanginess. Cook until the tomatoes are soft and start to break down, forming a sauce.
Combine Everything:
- Return the cooked beef and scrambled eggs to the pan with the tomatoes. Gently mix everything together.
Garnish and Serve:
- Sprinkle with chopped green onions.
- Serve hot with steamed rice or noodles.
