Usually, tomatoes are really easy to grow. In fact, so easy it’s actually hard to catchup on using all the tomatoes before they go bad in the summer. I know around this time of the year, many of our Italian neighbours prepare jars of tomato sauce to last until next year. For us, we make something called “fan kay, chow dan, ow yok” (sorry, horrible phonetic translation) which literally translates as “tomato, fried egg beef”. In other words, a thow of tomato based stew.
This is something I grew up always looking forward to eating and thought I’d share the recipe with you. 🙂
- A slab of beef
- 1 tsp sugar
- 1 tsp corn starch
- 3 tbsp soy sauce
- 1 tsp oil
- 4 tomatoes, cut into wedges
- 1 small onion, sliced
- 2-3 green onions, cut 1 inch pieces
- 2 eggs (more if you like eggs like me)
- A few slivers of ginger
- More oil for cooking
1) Cut the beef into thin slices and put it into a bowl. Marinate it with sugar, soy sauce, corn starch and oil for minimally one hour. Wait before you start cooking.
2) Heat a pan with some oil. Add the onions in, let them caramelize a bit and then set aside.
3) Crack the eggs into a bowl, scramble them, and add them to a heated pan with a bit of oil. Scramble until cooked. Set aside.
4) Heat the pan with some oil and add the marinated beef slices. Cook until they are almost done, but not fully done. Set aside.
5) Add the tomato wedges into a pan with some heated oil and stir occasionally. What you want to wait for is the tomatoes to become soft enough so that it falls apart when you press on it. Then add the ginger, the caramelized onions, scrambled eggs and beef. Squirt a bit of ketchup into the sauce and then mix for about a minute or so. When it’s almost done, add the green onions. Voilà! The acidity of the tomatoes with the sweet onions, bouncy eggs and beefy goodness? Yum! Mix it with rice and what you get is a healthy and delicious plate of food! Enjoy! 🙂