Cantonese-Style Beef, Tomato, and Egg Stir-Fry
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.
Servings 4 servings
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.