Savour the harmonious blend of flavours with this tomato beef and egg rice – a delicious bowl of tender beef strips, fluffy scrambled eggs, and juicy tomatoes simmered in a rich, sweet and tangy sauce. Served over a bowl of steamed rice, every bite is refreshing, appetising, and satisfying.
Similar to baked pork chop rice, tomato beef and egg is a staple, classic go-to dish in Hong Kong households, loved for its simplicity, quick preparation, and nutrition – packed with protein, iron, and vitamins.
Table of contents
Why you’ll love this recipe
- Bursting with umami and comfort: With a combination of melt-in-your-mouth tender beef, silky scrambled eggs, and fresh tomatoes, every bite is a comforting blend of savoury, sweet, and umami goodness that’s a taste of home!
- Quick and easy: Ready in under 30 minutes, you don’t need any fancy techniques to make this dish – just simple stir-frying and simmering. Perfect for a quick, hearty meal.
- Balanced and wholesome: Packed with protein, vitamin C, and iron, this tomato beef & egg is a well-rounded meal in one plate.
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Ingredients for tomato beef and egg rice
- Tomatoes: You’ll need 2 large tomatoes for their naturally sweet-tangy flavours that brighten the dish with a refreshing note.
- Beef: Opt for tender, quick-cooking cut that absorbs flavours well while remaining juicy, such as flank steak, sirloin, tenderloin, or rib eye, then thinly slice them for this dish.
- Eggs: You’ll need 3 eggs for this recipe.
- Rice: For serving.
- Sugar: Adds sweetness to the sauce to counter tomatoes’ acidity while enhancing the overall flavour profile of the dish.
- Ketchup: Adds depth of flavour by intensifying the tomato taste while adding a subtle sweetness.
- Water
- Salt: For seasoning.
- Spring onions: For garnish.
For the marinade
- Cornstarch: The key ingredient in the marinade that tenderises the beef by locking in the juices and moisture.
- Sugar: This tenderises the beef while adding sweetness to enhance the flavour.
- Soy sauce: Packs the beef with umami to enhance its savoury flavour.
- Oil: This coats the beef, creating a protective barrier that locks in moisture, ensuring the beef maintains juicy and tender when cooking.
- Black pepper: Helps remove the smell of meat, while adding a complexity of flavour.
How to make tomato beef and egg rice
- Marinate the beef: Slice the beef thinly against the grain for tenderness. Mix together with cornstarch, sugar, oil, soy sauce, and black pepper. Marinate for 10-15 minutes.
- Prepare other ingredients: Slice the tomatoes into wedges, set aside. Beat the eggs in a bowl with a pinch of salt.
- Scramble the eggs: Heat about 1 tbsp oil in a pan over medium-high heat. Pour in the beaten eggs, then immediately turn down the heat to medium. Use a spatula to push the sides to the centre until the scrambled eggs are soft and still slightly runny. Turn off the heat and use the spatula to break them up into smaller pieces. Remove and set aside.
- Cook the beef: Using the same pan, heat some oil, and stir-fry the beef until just browned. Remove and set aside.
- Stir-fry tomatoes: Add tomato wedges to the same pan, then stir-fry until softened. Add in water, sugar, and ketchup, then simmer for another 1-2 minutes until the tomatoes break down slightly.
- Combine everything: Transfer the beef and scrambled eggs back to the pan, then toss to mix and heat through.
- Serve: Garnish with chopped spring onions, and enjoy with steamed rice.
Success tips on making tomato beef and egg
For making silky scrambled eggs.
The key to making silky, fluffy scrambled eggs is to have enough heat intensity while cooking the eggs quickly. Be sure the pan is well-heated before pouring in the beaten eggs, and turn down the heat after pouring. This allows you to quickly cook the exterior while maintaining runny inside. Constantly push the edges to the centre of the pan with a spatula for even cooking, then remove from heat when the eggs are still slightly runny, as the residual heat will continue cooking them.
Do not overcook the beef.
Be sure to remove the beef from heat once they have just turned brown while still slightly undercooked inside, as you’ll be stir-frying with the eggs and tomatoes at a later step.
Taste and adjust.
Adjust the taste with more or less sugar and ketchup to suit your preferences. If you prefer an even richer, tangy tomato flavour, you can add in 1 tbsp tomato paste to intensify the taste!
What type of beef should I use?
The best cut of beef for this dish is flank steak, sirloin, or tenderloin. Slice against the grain to maximise their tenderness.
Why is my dish so watery?
The tomatoes might have released a lot of juice, making the sauce watery. You can add in cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken it, and increase the heat to allow more evaporation of the sauce.
How to store leftovers?
Let the dish cool at room temperature and store the leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, gently stir-fry in a pan or reheat in the microwave.
Bringing together juicy tomatoes, tender beef, and silky scrambled eggs, all served with fluffy steamed rice, this tomato beef and egg rice is a hearty, satisfying dish that makes you feel at home. Quick to make and appetising, this dish is perfect for busy weeknights or lazy weekends when you want something wholesome and delicious.
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Tomato Beef and Egg Rice
Ingredients
- 150 g beef tenderloin thinly sliced
- 2 tomatoes chopped into wedges
- 3 eggs beaten
- 2 tsp sugar
- 1-2 tbsp ketchup
- 2 tbsp water
For the marinade
- 1 tsp cornstarch
- 1 tsp sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp oil
- 1/2 tsp black pepper
Instructions
Marinate the beef
- Slice the beef thinly against the grain for tenderness.
- Mix together with cornstarch, sugar, oil, soy sauce, and black pepper.
- Marinate for 10-15 minutes.
Prepare other ingredients
- Slice the tomatoes into wedges, set aside.
- Beat the eggs in a bowl with a pinch of salt.
Scramble the eggs
- Heat about 1 tbsp oil in a pan over medium-high heat. Pour in the beaten eggs, then immediately turn down the heat to medium.
- Use a spatula to push the sides to the centre until the scrambled eggs are soft and still slightly runny.
- Turn off the heat and use the spatula to break them up into smaller pieces. Remove and set aside.
Cook the beef
- Using the same pan, heat some oil, and stir-fry the beef until just browned.
- Remove and set aside.
Stir-fry tomatoes
- Add tomato wedges to the same pan, then stir-fry until softened.
- Add in water, sugar, and ketchup, then simmer for another 1-2 minutes until the tomatoes break down slightly.
Combine everything
- Transfer the beef and scrambled eggs back to the pan, then toss to mix and heat through.
Serve
- Garnish with chopped spring onions, and enjoy with steamed rice.
