20-Minute Tomato Egg Beef Rice
A quick and comforting 20-minute tomato egg beef rice bowl that’s high in protein, saucy, tender and perfect for a weekday lunch or dinner that actually keeps you full.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g sirloin steak, thinly sliced
- 2 eggs, beaten
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1/2 tsp minced ginger
- 3 large tomatoes, peeled and chopped into small wedges
- 1 tbsp ketchup
- 1/2 tsp sugar
- 1/4 cup water
- 1 green onion, chopped (for garnish)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp white pepper powder
- 1/4 tsp baking soda
- 2 tbsp water
- 1 tsp sesame oil
Instructions
- 1
Thinly slice your steak against the grain. Tip: freeze for 30–40 minutes so it’s slightly firm, this makes it easier to slice thinly. Combine all the marinade ingredients in a bowl. Add the beef and massage it until most of the liquid is absorbed. Finish with 1 tsp sesame oil to lock in the marinade. Set aside.
- 2
To peel the tomatoes, cut a small X on the bottom of each one. Put them in a bowl and cover them completely with boiling hot water for about 2 minutes. The skins should come right off. Peeling is optional, but it helps the tomatoes melt into a smoother sauce. Chop them into small wedges.
- 3
Beat the eggs in a bowl, then stir in the cornstarch slurry (1/2 tbsp cornstarch + 1 tbsp water). This makes the eggs smoother and silkier.
- 4
Heat a tablespoon of neutral oil in a wok or frying pan over high heat. Pour in the beaten eggs and scramble them gently. Once they’re just set, take them out and set aside.
- 5
Add a bit more oil if you need to, then add the marinated beef. Stir fry until the beef is about 80% cooked. It cooks really fast and will finish later when it goes back in the pan. Remove and set aside.
- 6
Add more oil again if needed. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant. Add the tomato paste and cook it for about 15 seconds to bring out the flavour. Add the tomatoes and stir fry for 2 to 3 minutes until they start to soften.
- 7
Season with sugar and ketchup. Use your spatula to gently squish the tomatoes. Add the 1/4 cup water and let everything simmer for a moment.
- 8
Add the scrambled eggs and cooked beef back in. Toss everything together so it’s well combined and the sauce thickens a little.
- 9
Top with chopped green onions and serve with rice. Enjoy!