Beef Tomato and Egg Stir-Fry
Ingredients:
For the Beef:
1/2 lb flank steak, thinly sliced
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp sesame oil
Pinch of salt and pepper
For the Stir-Fry:
2 tbsp cooking oil
2 cloves garlic, minced
1-inch piece of ginger, minced
2 tomatoes, cut into wedges
2 eggs, beaten
2 green onions, chopped (optional)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
Salt and pepper to taste
Instructions:
1. Marinate the Beef:
Combine sliced beef with soy sauce, cornstarch, sesame oil, salt, and pepper. Mix well and let it marinate for 15-30 minutes.
2. Cook the Eggs:
Heat 1 tbsp of oil in a wok or skillet over medium heat. Add beaten eggs and scramble them until just cooked. Remove from the wok and set aside.
3. Stir-Fry the Beef:
Add the remaining oil to the wok and increase the heat to high. Add the marinated beef and stir-fry until browned on all sides. Remove from the wok and set aside.
4. Cook the Aromatics:
Add garlic and ginger to the wok and stir-fry until fragrant, about 30 seconds.
5. Add Tomatoes:
Add tomato wedges to the wok and stir-fry for a couple of minutes until they begin to soften.
6. Combine Ingredients:
Return the beef and eggs to the wok. Add oyster sauce, soy sauce, and sugar. Toss everything together until well combined.
7. Final Touches:
Season with salt and pepper to taste. Garnish with chopped green onions if using, and serve hot with rice
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