Beef and Eggs in Tomato Sauce

This easy to make Cantonese home-style dish is one of our family's favorite comfort foods. In fact, this is the first recipe that my teenage son tackled independently. An oriental twist on ketchup and eggs, this dish is quite simple to make.

Here is the Beef and Eggs in Tomato Sauce from my kitchen:

Ingredients

1 lb of beef, preferably flank or strip loin, thinly sliced

4 eggs, beaten

3 big field tomatoes or 6 roman tomatoes, cut into wedges

2 cloves of garlic, crushed
1/2 cup of water

Beef marinade:
1 tbs of soy sauce
1 tsp of granulated sugar
1 tsp of corn starch
5 tbs of cold water

Sauce:

4 tbs of ketchup

1 tbs of white vinegar

2 tbs of granulated sugar

1 tbs of soy sauce

1 tbs of corn starch

1 tbs of cold water

Instructions

1. Mix all the sauce ingredients together in a small bowl and set aside.
2. In a bowl, combine beef and beef marinate. Mix until all the liquid is soaked up by the beef. Set aside.
   
3. Heat up a deep frying pan on high heat. Add some oil and scramble the eggs until it is fully cooked. Use a spatula to cut the eggs into small pieces in the pan. Remove the eggs from the pan and set aside.
   
4. In the same pan, add some oil and turn the heat to high. Add the beef and stir fry until semi cooked. Remove the beef from the pan and set aside.
   
5. In the same pan, add some oil and turn the heat to low. Cook the garlic until you can smell it. Then turn the heat up to high and add tomatoes. Stir for about 2 minutes then add 1/2 cup of water. Bring it to a boil and simmer with lid on for 15-20 minutes until the tomatoes turn mushy.
   
6. Turn the heat up to high. Add the eggs and beef into the tomato sauce. Stir and bring it to a boil. Slowly add the sauce from Step 1 and mix well. Taste and adjust the seasoning if needed. Bring it to a boil again. Now it's ready to serve!