Tomato Beef and Egg Stir Fry

Prep Time: 25 mins | Cook Time: 15 mins | Course: Dinner | Serves: 6 

Tomatoes and flank steak stir-fried with scrambled eggs and served over a bed of rice. Inspired by Winnie N of Memorable Dishes https://www.memorabledishes.com/tomato-beef-stir-fry-with-egg/

1 lb flank steak, sliced into thin strips

2 Tbsp soy sauce 

1 tsp sugar 

2 tsp cornstarch

1 Tbsp Sesame oil

1 slice fresh ginger, about 1”

2 Tbsp water

1 onion, diced

3 cloves garlic, minced

5 tomatoes, cut into 6 wedges

½ tsp salt 

3 eggs, beaten

3 Tbsp olive oil, divided

1 tsp cornstarch

1 Tbsp water

1 Tbsp soy sauce

3 green onions, chopped

Pot of rice, for serving over

Mix thinly sliced flank steak in a Ziploc bag with soy sauce, sugar, cornstarch, sesame oil, ginger, and water. Place it in the refrigerator to marinate for at least 30 minutes. In a wok or large frying pan over medium heat scramble the eggs in one tablespoon of oil cooking until it is about 75% done. Remove eggs and set on a plate. Add a tablespoon of oil to the pan and cook the onion for three minutes, then add garlic, and tomatoes cooking until softened, about three minutes. Season with half a teaspoon of salt. Remove the tomato mixture to a plate and set it to one side. Add the remaining tablespoon of olive oil to the pan and add the beef with the marinade and stir. Cook beef until it is about 75% done. Add in the tomatoes and cook for one minute. Top with the scrambled eggs, and green onions, and serve over a bed of steamed rice.