A silky, saucy tomato egg stir fry with tender beef that lands on the table in about 30 minutes.
Serves 3 to 4 · Ready in about 30 minutes · Chinese home-style stir fry
Tasty Chinese Tomato Egg Stir Fry Dish
If you grew up around a Chinese kitchen, chances are you know tomato and egg as the ultimate comfort combo: soft scrambled eggs, juicy tomatoes, and a simple sauce that begs to be spooned over hot rice. This version adds thinly sliced beef, turning a humble pantry classic into a full, protein-packed meal without much extra effort. It is the kind of dish you make when you want something warm, nostalgic, and deeply satisfying, but do not feel like juggling several pans or complicated sauces. You will love this Chinese Tomato Egg Stir Fry dish.
Chinese tomato egg stir fry is famous for being simple and forgiving, and that personality carries over here. The beef is quickly marinated so it stays tender and flavorful, the eggs are just barely set so they stay custardy, and the tomatoes cook down into a glossy, sweet-savory sauce. You still get that familiar tangy tomato and rich egg flavor, only now there are juicy bites of beef tucked into every spoonful.
This dish nods to the easy, home-style cooking found in Chinese households rather than restaurant banquet food. It is built for busy evenings, student apartments, and anyone who loves a big bowl of rice with something cozy on top. You can keep the seasoning gentle for kids, or punch it up with a little chili for spice lovers.
Why you will love this Chinese Tomato Egg Stir Fry with Beef:
- One pan, low effort: Everything cooks in the same wok or skillet which means fewer dishes.
- Balanced, comforting flavors: Sweet-tart tomatoes, rich egg, and savory beef taste familiar and soothing.
- Weeknight friendly: With a bit of slicing and quick marinating, it is on the table in about half an hour.
- Flexible and forgiving: Easy to swap in other veggies or proteins based on what you have.
- Perfect rice topper: Designed to be saucy enough to pour over steamed rice or noodles.
Ingredients of Chinese Tomato Egg Stir Fry
For the beef
- 8 oz flank steak or sirloin, thinly sliced across the grain (about 225 g)
- 1 tsp light soy sauce (5 ml)
- 1 tsp Shaoxing wine or dry sherry (5 ml, optional but recommended)
- 1/2 tsp cornstarch (about 2 g)
- 1/2 tsp neutral oil (canola, vegetable, etc., about 2 ml)
- Pinch ground white or black pepper
For the eggs
- 4 large eggs
- 1 tbsp milk or water (15 ml, helps with soft curds)
- 1/4 tsp fine salt
For the tomato sauce
- 3 medium ripe tomatoes, cut into wedges (about 1 lb or 450 g)
- 2 tbsp ketchup or 1 tbsp tomato paste (30 ml or 15 ml)
- 1 tbsp light soy sauce (15 ml)
- 1 to 1 1/2 tsp sugar (4 to 6 g, adjust to taste)
- 1/4 cup water or low sodium chicken broth (60 ml)
- 1 tsp cornstarch (about 4 g)
- 1/4 tsp fine salt, plus more to taste
Aromatics and finishing
- 2 to 3 tbsp neutral oil, divided (30 to 45 ml)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 2 scallions, sliced, white and green parts separated
- 1/2 tsp toasted sesame oil (optional)
💡 Shopping tip: Choose tomatoes that are ripe and slightly soft but not mushy; they release more juice, which turns into a naturally sweet, rich sauce.
Step-by-Step Instructions
- Marinate the beef (10 minutes) In a small bowl, combine the sliced beef, 1 tsp soy sauce, Shaoxing wine, 1/2 tsp cornstarch, 1/2 tsp oil, and a pinch of pepper. Toss until the beef is evenly coated and let it sit while you prep everything else. 💡 Tip: If you struggle to slice the beef thinly, chill it in the freezer for 15 minutes before cutting. It will firm up and be much easier to slice.
- Prep eggs, tomatoes, and sauce (5 to 10 minutes) Crack the eggs into a bowl, add 1 tbsp milk or water and 1/4 tsp salt, and whisk until smooth and slightly frothy. In another small bowl, whisk together ketchup or tomato paste, 1 tbsp soy sauce, sugar, water or broth, and 1 tsp cornstarch. Cut tomatoes into wedges and separate scallion whites and greens.
- Cook the beef (2 to 3 minutes) Heat 1 tbsp oil in a wok or large skillet over medium high heat until shimmering. Add the marinated beef in a single layer. Let it sear for 30 seconds, then stir fry for 1 to 2 minutes until mostly browned but still slightly pink in the thickest pieces. Transfer the beef to a plate, leaving as much oil in the pan as you can. 💡 Tip: Do not overcrowd the pan; if your pan is small, cook the beef in two quick batches so it sears instead of steams.
- Soft scramble the eggs (1 to 2 minutes) Add another 1 tbsp oil if the pan looks dry, then pour in the beaten eggs over medium heat. Let them sit for a few seconds until the edges start to set, then gently push and fold with a spatula to form soft curds. Stop when the eggs are just set but still slightly glossy. Slide them onto the plate with the beef. 💡 Tip: Take the eggs off the heat a little before they look fully done; they will continue to cook when added back to the hot pan later.
- Cook the aromatics and tomatoes (4 to 6 minutes) Add the remaining 1 tbsp oil if needed. Add garlic, ginger, and scallion whites, stirring for about 30 seconds until fragrant. Add the tomato wedges and a pinch of salt. Stir fry for 2 to 3 minutes until the tomatoes begin to soften and release juice.
- Add the sauce and simmer (2 to 3 minutes) Give the sauce mixture a quick stir, then pour it into the pan with the tomatoes. Bring to a gentle simmer, stirring, until the sauce thickens slightly and coats the tomatoes. It should be glossy and a bit saucy, not gluey. 💡 Tip: If the sauce feels too thick, splash in 1 to 2 tbsp water; if it is too thin, let it bubble for another minute to reduce.
- Combine beef and eggs (1 to 2 minutes) Return the beef and any juices on the plate to the pan. Toss to coat in the tomato sauce and warm through, about 1 minute. Gently fold in the soft scrambled eggs, trying not to break them up too much. Taste and adjust with more salt or a pinch of sugar if needed.
- Finish and serve (1 minute) Turn off the heat. Drizzle with sesame oil if using and sprinkle over scallion greens. Serve immediately over hot steamed rice or noodles, making sure everyone gets plenty of sauce, tomatoes, beef, and egg.
Variations & Substitutions
- Use ground beef instead of sliced beef for a faster, budget friendly version; brown it, drain if needed, then proceed with the recipe.
- Make it vegetarian by skipping the beef and adding extra eggs or tofu cubes, plus an extra tomato to keep it saucy.
Make-Ahead, Storage & Reheating
- Make-ahead: You can slice and marinate the beef up to 24 hours in advance and store it in the fridge. Beat the eggs and mix the sauce up to 4 hours ahead and keep chilled.
- Storage: Store leftover stir fry in an airtight container in the fridge for up to 3 days.
- Freezing: The tomato and beef freeze better than the eggs. If you do freeze, expect the eggs to be a bit firmer; freeze up to 2 months in a well sealed container.
- Reheat: Reheat gently in a skillet over low to medium heat with a splash of water until warmed through, or microwave in short bursts, stirring occasionally, so the eggs do not overcook.
Nutritional Info (Estimated, per serving)
- Calories: ~320
- Protein: ~20 g
- Carbs: ~12 g
- Fat: ~22 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Spoon generously over a bowl of steamed jasmine or medium grain white rice.
- Serve with a simple garlicky stir fried green like bok choy, gai lan, or spinach.
- Add a side of quick cucumber salad with rice vinegar and sesame for freshness and crunch.
- Pair with plain congee for a softer, comfort food style meal.
- Finish with a drizzle of chili crisp or chili oil at the table for those who like heat.
Recipe FAQs
Can I make this without beef?
Yes. Simply leave out the beef and add an extra 2 eggs or some firm tofu cubes. The dish will still be flavorful and satisfying over rice.
What if I do not have a wok?
A large, heavy skillet works very well. Use high enough heat to get a good sizzle and avoid crowding the pan.
How do I keep the eggs soft and not rubbery?
Cook the eggs over medium heat and pull them off the heat while they are still slightly glossy. They will finish cooking when added back into the hot sauce at the end.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes give the best texture, but in a pinch you can use drained canned whole or diced tomatoes. Use about 1 1/2 cups (360 ml) and adjust sugar to balance acidity.
Is this dish spicy?
As written, it is not spicy at all and is very kid friendly. If you like heat, add a little sliced fresh chili or a spoonful of chili paste when cooking the aromatics.
Can I double the recipe?
Yes, but cook the beef in batches and use a wide pan so the ingredients still stir fry instead of stewing. You may need to add a minute or two to the cooking time.
Final Notes
This Chinese Tomato Egg Stir Fry with Beef is one of those recipes that quietly earns a spot in your regular rotation. It ticks all the boxes that matter on a busy night: very little chopping, just one main pan, and a short ingredient list built around pantry staples. The result is a bowl that feels like a hug, with tomato sweetness, savory beef, and soft, silky egg in every bite.
Once you get the hang of the basic technique, you will find yourself riffing based on what is in your fridge. Add some bell peppers, swap in chicken, or keep it simple with just tomato and egg on nights when you want something extra light. If you try this recipe, I would love to hear how you served it and any twists you added. Leave a comment, share a photo of your version, and feel free to pass the recipe along to any fellow tomato and egg fans in your life. Happy cooking.
