Tomato Beef with Silky Eggs
A beloved Cantonese home-style stir-fry featuring tender beef and soft, custardy eggs tossed in a sweet-savory tomato sauce. Quick to make and full of comforting flavors.
Story
This classic dish from Guangdong province showcases the hallmark Cantonese technique of velvety eggs—cooked just long enough to set but still retain a soft, creamy texture. The beef is briefly marinated to stay juicy and tender, while the tomato sauce brings a pleasant sweetness that balances the savory notes.
Ingredients
beef tenderloin or flank steak, thinly sliced against the grain
300g
ripe tomatoes, cut into wedges
2 large
eggs, beaten
3
light soy sauce
2 tablespoons
cornstarch
1 tablespoon
peanut or vegetable oil
2 tablespoons
sugar
1 teaspoon
salt
½ teaspoon
oyster sauce
1 tablespoon
Shaoxing wine (optional)
1 teaspoon
Instructions
1
Marinate the beef
Place sliced beef in a bowl. Add 1 tablespoon of soy sauce, the cornstarch, and a splash of oil. Mix well by hand for 2-3 minutes until the liquid is absorbed and the beef looks slightly glossy. Let it rest for 10 minutes.
2
Parcook the eggs
Heat a tablespoon of oil in a wok over medium-high heat. Pour in the beaten eggs and let them set slightly, then gently stir until they're softly set but still moist. Remove and set aside.
3
Sear the beef
Add the remaining oil to the wok. Stir-fry the marinated beef for about 1-2 minutes until it turns brown on the outside but remains slightly pink inside. Transfer to a plate.
4
Build the tomato sauce
In the same wok, add the tomato wedges. Pour in the remaining soy sauce, oyster sauce, sugar, and salt. Toss everything together and let the tomatoes soften for about 2 minutes until they release their juices.
5
Combine and finish
Add the parcooked eggs and seared beef back to the wok. Give everything a quick, vigorous toss for roughly 2 minutes until heated through and well combined. The eggs should be coated in that delicious tomato sauce. Serve immediately over steamed rice.
