Back in Boston we had this Beef, Tomato, and Egg dish at Taiwan Cafe in Chinatown that was the ultimate comfort food. Eggs and tomatoes was entirely new to me even though W had grown up eating it, but adding beef completed it as a meal. It's perfect for a winter day...or just a day when you have tomatoes that need to be eaten like we had yesterday.
I've tried to make this dish at least three times and after some research I finally figured out the secret ingredient: ketchup. It adds the right texture, it's just sweet enough, and it helps contribute to the tomato-ness of it all. Feel free to add more if you love ketchup.
Here's the recipe that I used as a template (Thanks, ehow! Who'd have thought?): Beef Tomato Egg
And here's my version- good luck!
1 lb. beef sirloin, cut into thin pieces
1 tbsp sugar
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
3 tomatoes (I used tomatoes on the vine)
1/4 cup water
3 tablespoons ketchup
3 eggs, beaten
1. Combine the sugar, soy sauce, oyster sauce and cornstarch, then add beef slices. Allow to marinate for at least 15 minutes. If you're eating this with rice (highly suggested!) then I'd start making rice now, too.
2. Cut the tomatoes and beat the eggs while you're waiting for the meat to be ready. Keep them separate.
3. Cook the beef until just about done. Set aside.
4. Saute the tomatoes in a tbsp of vegetable oil on medium heat. The tomatoes should start to lose their shape. Make sure to stir them so they don't burn.
5. Add water and ketchup to the tomatoes. Let the mixture come to a simmer. There should be enough liquid to cover the bottom of the pan and maybe get a third of the way up to the height of the tomatoes.
6. Add the beaten eggs and stir gently so the eggs cook with the tomato mixture. If you like your eggs more firm then I'd leave them alone for a few minutes before stirring. If you like a soft scramble then you can stir more often.
7. Add the beef back into the tomato and egg mixture. Stir to combine and bring to a simmer.
8. Scoop over rice and enjoy!