Some recipes are more than just meals, they’re memories! For me, Cantonese-style beef, tomato, and egg stir-fry is one of those dishes. Growing up, my mom made this Chinese dish often, and the taste instantly takes me back to my childhood kitchen. Juicy tomatoes, tender beef, and fluffy scrambled eggs all come together in a saucy stir-fry that’s both comforting and deeply nostalgic.
Why It’s a Cantonese Classic
This stir-fry is a beloved Cantonese home-style dish because of its simplicity and balance. Cantonese cuisine often emphasizes freshness and harmony of flavors, and this recipe captures exactly that. The tomatoes create a naturally sweet and tangy sauce, the eggs add a velvety richness, and the beef brings heartiness without being heavy.
Unlike dishes that require hours of simmering, this one comes together in under 30 minutes. That’s why so many Chinese families make it often – it’s quick, comforting, and made with pantry staples. It’s one of those everyday dishes that isn’t flashy but carries a lot of meaning.
This Dish is Nostalgia for Me
If you grew up in a Cantonese household, chances are you’ve had some version of tomato and egg stir-fry. Adding beef makes it even heartier, and that’s why my mom often made it when she wanted to stretch a small amount of meat into a family-style meal. It’s humble, yet deeply satisfying.
For me, this dish represents the kind of food that doesn’t need to impress anyone but always leaves an impression. It’s comfort food in the truest sense – warm, saucy, nourishing, and familiar. And that’s why it’s a recipe I will never stop making.
Now that I’m the one cooking in my own kitchen, this recipe has become a way to bridge generations. I cook it for my family not only because it’s delicious, but because it reminds me of my mom. Every time I whisk the eggs or stir the tomatoes until they burst into sauce, I think of her hands doing the same.
Food has a way of keeping memories alive, and for me, this Cantonese beef, tomato, and egg stir-fry is one of those connections I’ll always cherish. It’s more than just a meal. It’s a piece of my heritage, my mom’s love, and a dish that I know will stay in my kitchen forever.
Recipe Notes
- Cantonese flavor: The balance of sweet and savory is what makes this dish stand out in Chinese home cooking.
- Tender beef: Filet mignon is delicate and perfect here, but flank or sirloin works too.
- Eggs matter: Keep them soft and fluffy to soak up the tomato juices.
- Mom’s tip: My mom always said the trick was using ripe, juicy tomatoes so the sauce turns naturally sweet and rich.
This Cantonese-style beef, tomato, and egg stir-fry is more than just a quick weeknight recipe. It’s a dish filled with memories, culture, and comfort. Every bite reminds me of the meals my mom used to make, and now I carry that tradition forward in my own kitchen. It’s simple, it’s nourishing, and it’s the kind of food that feels like a hug in a bowl.
If you’re looking for a Chinese recipe that’s both nostalgic and easy to make, this stir-fry is one you’ll come back to again and again. Whether you’re making it for yourself, your family, or passing it down to the next generation, it’s the kind of dish that never loses its magic.
No matter how many recipes I try, I know I’ll never stop making this one!!
Cantonese-Style Beef, Tomato, and Egg Stir-Fry
Ingredients
Eggs:
- Neutral oil canola, avocado, or peanut oil
- 3 eggs beaten with a pinch of salt
For The Meat:
- 2 palm-sized filet mignons about 6–8 oz total, thinly sliced
- 1 Tbsp soy sauce
- 1 Tbsp Shaoxing wine or dry sherry, optional
- 1 tsp cornstarch
Tomatoes:
- 3 medium ripe tomatoes cut into wedges
- 2 cloves garlic minced
- 1 tsp sugar
- 1 tbsp soy sauce
Garnishes/Toppings:
- 1 tsp cornstarch + 2 Tbsp water optional, to slightly thicken
- ½ tsp sesame oil option for drizzling on top
- Salt & white pepper to taste
- Green onions for garnish
Instructions
- Prep the beef: Slice filet mignon thinly against the grain. Toss with 1 Tbsp soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 10 minutes.
- Scramble the egg: Heat oil in a wok or skillet. Add beaten eggs and scramble gently until just set but still soft. Remove and set aside.
- Cook the beef: Stir-fry beef slices quickly on high heat until mostly browned (about 1 minute). Remove and set aside.
- Make the tomato base: In the same wok, add onion (if using), garlic, and tomatoes. Stir-fry until tomatoes soften and release juices. Add sugar, soy sauce, and a splash of water if needed. Simmer until saucy.
- Combine: Return beef and eggs to the pan. Gently stir everything together. Finish with sesame oil and season with salt and white pepper.
- Serve: Spoon over steamed rice, garnish with green onions, and enjoy.
