Tomato Beef Egg Rice Bowl

A quick, comforting Tomato Beef Egg Rice Bowl featuring tender beef slices, juicy caramelized tomatoes, and silky eggs served over a dome of fluffy white rice.

Ingredients

• 200 g thinly sliced beef
• 3 ripe tomatoes
• 4 eggs
• 3 cloves garlic
• 1 bowl cooked white rice
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 2 tbsp ketchup
• 4 tbsp water
• 1 tsp sugar
• a pinch white pepper
• 2 tbsp cooking oil
• to taste scallions

Instructions

1. 1Score the tomatoes

   

   Score a shallow cross on the top of each red tomato using a knife. This makes peeling the skin off much easier after blanching, though this step is optional.

   Tip: Keep the cuts shallow so you only slice through the skin rather than cutting into the tomato flesh.
2. 2Blanch the tomatoes

   

   Submerge the scored whole tomatoes into a pot of gently boiling water for one to two minutes until the skin begins to loosen and curl around the cuts.

   Tip: Do not leave them in too long or the tomatoes will start to cook through and become too soft.
3. 3Peel the tomatoes

   

   Remove the blanched tomatoes from the hot water and use a fork to easily peel away the loosened skins from each tomato.

   Tip: Let them cool for a few seconds if they are too hot to handle comfortably.
4. 4Blanch the beef slices

   

   Bring a pot of clean water back to a boil, place thinly sliced beef into a metal strainer, and briefly dip it into the boiling water until cooked, then set it aside.

   Tip: Blanching the beef briefly removes impurities and excess fat before adding it to the sauce.
5. 5Chop the tomatoes

   

   Take the peeled tomatoes back to the cutting board, halve them, remove the stems, and cut them into small chunks.

   Tip: Cutting the tomatoes into smaller chunks helps them release their juices much faster when cooking.
6. 6Mince the garlic

   

   Place peeled garlic cloves on the cutting board and roughly chop them into small pieces to use for building flavor.

   Tip: Rough chopping prevents the garlic from burning too quickly when sautéed on high heat.
7. 7Mix the sauce base

   

   In a small bowl, combine light soy sauce, oyster sauce, dark soy sauce, ketchup, water, sugar, and a pinch of white pepper, then stir well.

   Tip: Skipping salt in this sauce base makes it more forgiving and balanced for beginners.
8. 8Heat the pan and sauté garlic

   

   Turn the stove to high heat, add cooking oil to a pan, let it heat up, then reduce to medium heat and sauté minced garlic for about ten seconds until fragrant.

   Tip: Watch the garlic closely on medium heat to avoid burning it before adding the tomatoes.
9. 9Stir-fry the tomatoes

   

   Add the prepared tomato chunks into the pan with the sautéed garlic and stir-fry until their juices release and the texture breaks down.

   Tip: Press gently with a spatula to help break down the tomato pieces and extract maximum flavor.
10. 10Add the blanched beef

    

    Incorporate the previously blanched beef slices directly into the broken-down tomatoes in the pan.

    Tip: Since the beef is already blanched, it only needs a quick toss with the tomatoes to absorb the flavors.
11. 11Pour in the sauce mixture

    

    Pour the prepared dark sauce mixture evenly over the beef and tomatoes in the pan, stirring well to combine everything.

    Tip: Ensure the sauce coats all the beef slices and tomato pieces evenly before adding the eggs.
12. 12Pour in the beaten eggs

    

    Pour the beaten eggs in a circular motion evenly over the simmering tomato and beef mixture in the pan.

    Tip: Pouring in a circle ensures the egg distributes evenly across the pan rather than clumping in one spot.
13. 13Simmer until eggs are set

    

    Turn the heat to medium-low and let the egg mixture cook until it reaches your desired doneness, cooking less for a more tender texture or longer for firmer eggs.

    Tip: Keep the heat low so the eggs stay tender and silky instead of overcooking.
14. 14Add a dome of rice

    

    Top the center of the pan with a mound of cooked white rice by inverting a small bowl directly onto the sauce and egg mixture.

    Tip: Using a small bowl to pack and invert the rice creates a neat, professional presentation in the center of the pan.

Serving & Storage

Burn It Off

Frequently Asked Questions