Tomato, Egg and Beef on Rice 滑蛋蕃茄牛肉飯
I used ground beef and Roma tomatoes for this recipe. I use Roma tomatoes because they seem to be able to keep their shape better than vine tomatoes that we have available in Canada. The downside is that they have less juice. Beefsteak tomatoes are on the pricier side but are meaty and have lots of juice.You may also used sliced beef. Flank steak, rib eye and tenderloin are good cuts for this dish.Remember to make white rice to go with it! Noodles work too!
Approximate cost (CAD) $8
Ingredients
- 350 g Ground beef
- 350 g Tomatoes
- 2 Large eggs
- 1 tbsp Shaoxing wine
- 1 tbsp Ketchup
- 2 tsp Sugar
- ½ tbsp Light soy sauce
- ¼ tsp Salt
- 1½ tsp Corn starch (for slurry)
- 4 tbsp Water (for slurry)
- 2 tbsp Oil
Ingredients for marinade:
- 1 tsp Sugar
- 1 tsp Corn starch
- 1 tsp Light soy sauce
- ¼ tsp Garlic powder
- ¼ tsp Salt
- 1 ½ tsp Oil
Instructions
- Marinate beef with 1 tsp sugar, 1 tsp corn starch, 1 tsp light soy sauce, ¼ tsp garlic powder and ¼ tsp salt. Mix well. Add 1½ tsp oil and mix well again. Set aside for 10 minutes
Mixing with hands is the most effective way of mixing 
- Optional: remove skin of tomatoes by scoring the bottom of the tomatoes with a “+” sign, then submerse them in boiling water for approx. 15 seconds, remove from water and peel off the skin
- Cut tomatoes into your desired size I like to cut them into ¾” pieces but note that smaller pieces will breakdown more especially without the skin
- Beat 2 eggs and set aside
- Prepare slurry with 1½ tsp corn starch and 4 tbsp (60ml) water
this amount of water will make it thick, but if you like it saucier, you can use 1 tbsp corn starch with 120ml water for your slurry - Heat wok to high heat. Add 2 tbsp oil and add the beef to the wok. Stir-fry until ground beef has broken down and approx. 70% cooked. Turn down heat and remove beef while leaving some of the oil
- Turn heat back up and add tomatoes. Add 1 tbsp Shaoxing wine, 1 tbsp ketchup, 2 tsp sugar, ½ tbsp light soy sauce and ¼ tsp salt. Stir, turn heat to medium-high heat and cover with lid for 3 minutes
- Once tomatoes have softened, add the beef back into the wok and mix well
- When the beef is cooked, stir the slurry and pour it slowly into the wok. Mix well until thickened
- Pour eggs onto the beef and tomatoes. Wait 10 seconds before mixing with a spatula so that the egg has a chance to cook
- Slowly mix with a spatula until egg solidifies.
Mixing it too quickly will cause egg to break into very small pieces. You typically want egg to be in bite-size pieces 
- Taste test and make adjustments.
Tomatoes may vary in water content, sweetness and tartness. You can add vinegar, sugar, ketchup and or soy sauce to customize taste - Remove from wok and serve on top of white rice
Nutrition
Calories: 746kcalCarbohydrates: 18gProtein: 38gFat: 57gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 288mgSodium: 1259mgPotassium: 994mgFiber: 2gSugar: 13gVitamin A: 1734IUVitamin C: 24mgCalcium: 78mgIron: 5mg
Tried this recipe?Let us know how it was!