Tomato, Egg,
Beef Rice Bowl
Experience the ultimate comfort food with this rich, savory tomato, egg, and beef stew served over steaming white rice. A quick and satisfying dish perfect for weeknight dinners.
The classic tomato and egg stir-fry is a beloved staple in many Asian households, celebrated for its simplicity and comforting flavor profile. By introducing thinly sliced fatty beef, this humble dish is elevated into a hearty, protein-packed meal. The tartness of the tomatoes perfectly cuts through the richness of the beef, creating a deeply satisfying sauce that coats every grain of rice.
Ingredients
- 4 whole fresh tomatoes
- 4 large eggs
- 200 g sliced fatty beef (hot pot beef)
- 2 stalks green onions
- 3 cloves garlic
- 1 small piece ginger
- 1 tbsp cooking wine
- 1 tbsp light soy sauce
- 1 tbsp tomato paste
- 1 tbsp oyster sauce
- 1 tsp sugar
- 3 tbsp starch water (cornstarch slurry)
- 2 tbsp cooking oil
- 2 bowls cooked white rice
- to taste salt
Instructions
- 1Score the Tomatoes
Take whole fresh tomatoes and use a small pink knife to cut a shallow cross shape into the top of each tomato while holding them inside a wooden bowl. This scoring technique helps the skins peel off easily after blanching.
Tip: Cut only through the skin layer to make peeling easier without cutting into the flesh. - 2Scald the Tomatoes
Place the scored tomatoes inside a wooden bowl and pour boiling water directly over them to loosen their skins.
Tip: Ensure the boiling water covers the top of all the tomatoes for even loosening. - 3Peel and Dice the Tomatoes
Peel the softened skins off the scalded tomatoes and dice the flesh into small cubes.
Tip: The skins should slide off effortlessly after the hot water treatment. - 4Crack the Eggs
Crack four fresh eggs one by one into a pink bear-shaped bowl in preparation for whisking.
Tip: Check for any stray eggshells in the bowl before moving on to the next step. - 5Whisk the Eggs
Use a small handheld whisk to thoroughly beat the eggs in the pink bowl until the yolks and whites are completely combined.
Tip: Whisk vigorously to incorporate air for fluffier scrambled eggs later. - 6Sauté Aromatics
Add chopped green onion, ginger, and garlic into a hot white pan with oil, and sauté until aromatic.
Tip: Keep the heat at medium to avoid burning the minced garlic and ginger. - 7Stir-Fry the Tomatoes
Add the freshly diced tomatoes into the pan with the aromatics and stir-fry continuously over medium heat until they break down, release their juices, and become soft and juicycite: 1.
Tip: Cook the tomatoes thoroughly until they form a rich, saucy base before adding other ingredients. - 8Add the Fatty Beef
Add the sliced fatty beef and a splash of cooking wine into the pan with the softened tomatoes, and stir-fry until the beef is fully cooked.
Tip: Fatty beef cooks very quickly, so keep the heat high and stir constantly. - 9Combine Eggs and Sauce
Pour the pre-cooked scrambled eggs and the seasoning sauce—made from light soy sauce, tomato paste, oyster sauce, salt, sugar, and starch water—into the pan, mixing everything together.
Tip: Starch water helps thicken the sauce so it clings tightly to the beef and eggs.
