[Tomato Scrambled Eggs with Beef] Tomato scrambled eggs with a twist, upgraded to tender and flavorful perfection!
Everyone can make tomato scrambled eggs, but adding some beef strips will make it even more extraordinary. A little marinating locks in the juices of the beef, and when added to the egg mixture, it doubles the tenderness. This bowl of sweet and sour, rich-flavored sauce can also be mixed with rice, it's incredibly appetizing!
Ingredients
Steps
Cut beef strips against the grain, dice the tomatoes, slice spring onions and ginger for later use. Add a little water starch to the eggs and beat thoroughly in a bowl.
Mix beef strips with salt, sugar, and soy sauce evenly, then add starch to marinate for 30 minutes.
Heat oil in a wok until it reaches 40% heat, pour in the egg mixture, and stir with a spatula until the egg sets. Remove and set aside.
Stir-fry the beef strips in the same wok until they change color and are just cooked through. Remove and set aside.
Heat oil in a new wok, sauté spring onion and ginger slices until fragrant, add diced tomatoes and stir-fry while pressing with a spatula to release juices. Add a little tomato ketchup, pour in some water, and season with salt, sugar, and soy sauce. Bring to a boil and then add the beef strips and eggs, stir-fry evenly. Thicken the sauce with a little water-starch and sprinkle with chopped spring onions before serving.