Tomato Beef and Egg Rice
Simple, wholesome, and utterly delicious, this tomato beef and egg rice is a beloved home-style favourite that is perfect for lunch or dinner. It is easy to make, packed with nutritions, and ready in minutes!
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.