Chinese stir-fry tomato and eggs with beef

For a filling and extra savory version of the classic Chinese stir-fry tomatoes and eggs, here’s Chinese tomatoes and eggs with beef! It’s all the familiar and comforting flavors from Chinese tomatoes and eggs, with the added savoriness from the ground meat.

In Chinese culture, it’s common to have multiple side dishes at a dinner table to eat with your rice. For us growing up, it was usually some sort of protein like steamed fish or a steamed pork pancake alongside stir-fried veggies and soup.

Nowadays, I often don’t have the time or patience to cook multiple side dishes for a weeknight dinner. So I’m always looking for ways to get a full, complete meal (protein, veggies, carbs) as efficiently as possible.

That’s how I thought of adding ground meat to one of my favorite classic dishes — Chinese tomatoes and eggs.

We already know that tomatoes and eggs go well together. Beef and eggs pair well too (steak and eggs anyone?), and tomatoes and beef go together all the time (Italian bolognese)! Separately, these all go with one another. So why not combine them all into one dish?

The result is one of my new favorite comfort meal that I’ve made multiple times now! I hope you give it a try!

What can I substitute for ground beef?

If you don’t like or can’t eat ground beef, you can use any other ground meat like chicken, pork, or turkey.

If you don’t eat meat at all, I’d recommend the classic Chinese stir-fry tomatoes and eggs, or stir-frying crumbled tofu until dry so that it resembles the same texture!

You may also like:

• Chinese stir-fry tomatoes and eggs
• Chicken katsu with tomato egg sauce
• Garlic chive scrambled eggs

If you enjoyed this Chinese tomatoes and eggs with beef recipe…

I’d be so grateful if you left me a review below!

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Chinese Tomatoes and Eggs with Beef

The classic Chinese stir-fry tomatoes and eggs are made even better with the savory addition of ground beef. Substitute any ground meat in this dish for a satisfying weeknight meal!

Print Recipe Pin Recipe

Prep Time 15 minutesmins

Cook Time 20 minutesmins

Total Time 35 minutesmins

Course Main Course, Side Dish

Cuisine Asian, Chinese

Servings 3

Ingredients

1x2x3x

Beef marinade

• 6ozground beefsub: ground pork, chicken, or turkey
• 1tbspShaoxing wine
• 2tspsoy sauce
• 1tspoyster sauce
• 1/8tspsalt

Main ingredients:

• 4ripe tomatoes on the vinesliced into wedges
• 2stalks scallionssliced
• 1knobgingerthinly sliced
• 1/8tspsalt
• 1/4tspchicken bouillon powderoptional
• 1tbspbrown sugar
• 1tspketchup
• 1/4cupwateroptional
• 1tbspneutral oil for cooking

Cornstarch Slurry:

• 1tspcornstarchmore for a thicker sauce
• 3tbsproom temp water

Eggs:

• 3large eggs
• 1/8tspsalt
• 1/4tspsesame oil

Instructions

Marinade the ground meat

• In a bowl, add the ground beef and all the marinating ingredients. Mix well and set aside while you prepare the other ingredients. Optionally for more flavor, let it marinate for 30-60 min.
  6 oz ground beef, 2 tsp soy sauce, 1 tsp oyster sauce, 1/8 tsp salt, 1 tbsp Shaoxing wine

Prepare the ingredients

• Slice the scallions, separating the white and green parts. We’ll be using them separately during the cooking process.
  2 stalks scallions
• Slice the ginger into very thin matchsticks. Alternatively, mince finely if you don’t prefer to bite into pieces of ginger.
  1 knob ginger
• Slice the tomatoes into wedges. Cut off the small part of the tomato where the vine was attached.
  4 ripe tomatoes on the vine

Scramble the eggs

• In a bowl, whisk together the eggs, salt, and sesame oil.
  1/8 tsp salt, 3 large eggs, 1/4 tsp sesame oil
• Preheat your pan on medium heat. Once it’s warm, add neutral oil.
  1 tbsp neutral oil for cooking
• Add the eggs to the pan, and cook until it’s a soft scramble. The eggs should be silky and soft with no liquid remaining. Remove from the heat and set aside.

Cook the rest of the dish

• If needed, wipe down the pan. Add more neutral oil, then the scallion (white parts only) and sliced ginger.
• Stir fry for 1-2 minutes, then add the ground marinated beef. Spread it out in the pan and cook until there’s no more pink left.
• Add the tomatoes, salt, chicken bouillon powder, brown sugar, and ketchup. Mix, then let simmer until tomatoes soften and start to release water, or about 5 minutes.
  4 ripe tomatoes on the vine, 1/4 tsp chicken bouillon powder, 1 tbsp brown sugar, 1/8 tsp salt, 1 tsp ketchup
• In a small bowl, mix together the cornstarch slurry until the cornstarch is fully dissolved.
  1 tsp cornstarch, 3 tbsp room temp water
• Add it to the pan. This should thicken the sauce in the pan. Optionally, add more water for extra sauce.
  1/4 cup water
• Taste, and adjust seasoning to your preference.
• Add the eggs back into the pan, and gently smush them into smaller chunks with the back of your spatula. 
• Finish with scallion (green parts) and extra sesame oil if preferred. Enjoy!

Video

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Keyword chinese tomato egg, stir fry tomato and egg

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