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.
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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
