Scrambled Eggs with Tomato and Beef
A savory and satisfying Cantonese dish featuring silky scrambled eggs, tender beef slices, and juicy tomatoes, often served over rice.
Story
This beloved Cantonese home-style dish brings together the richness of beef, the natural sweetness of tomatoes, and the comforting texture of silky scrambled eggs. It is a warm, hearty meal that is traditionally served over steamed white rice, offering a delightful mix of flavors that is both familiar and deeply satisfying.
Ingredients
Beef
100g
Tomato
250g
Eggs
2
Sugar
10g
Light soy sauce
1/2 teaspoon
Oyster sauce
1/2 teaspoon
Salt
to taste
Instructions
1
Prepare the beef
Slice the beef. Mix with a little light soy sauce, cornstarch, and peanut oil. Massage for a few minutes to marinate. Stir-fry in the pan until 60% cooked, then remove and set aside.
2
Fry the eggs
Add eggs to the pan and fry until mostly cooked, then set aside.
3
Cook the tomatoes
Put tomatoes in the pan, add light soy sauce, sugar, salt, and oyster sauce. Cook for 2 minutes.
4
Stir-fry together
Add the prepared eggs and beef, stir-fry quickly for about 2 minutes.
5
Plate and serve
Transfer to a plate and sprinkle with some chopped green onions.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
