zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ken Hom’s stir-fried beef with tomato and egg

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Ken Hom’s stir-fried beef with tomato and egg

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus marinating

    Serves: 4

    Ingredients

    1½ tbsp groundnut oil

    2 tbsp finely chopped garlic

    1 tbsp finely chopped fresh root ginger

    1 tbsp black bean sauce

    3 tbsp finely chopped salad onions

    2 tbsp light soy sauce

    1 tbspshaoxing rice wine (or dry sherry)

    1 tsp caster sugar

    60ml fresh chicken stock

    3 medium tomatoes, cut into wedges

    2 tsp sesame oil

    2 tbsp finely chopped fresh coriander

    MINCED BEEF

    225g beef mince

    2 tsp light soy sauce

    1½ tsp shaoxing rice wine (or dry sherry)

    1 tsp sesame oil

    1 tsp cornflour

     

    EGGS

    4 eggs

    2 tsp sesame oil

    ½ tsp salt 

    Method

    1 First, prepare the minced beef and eggs. For the minced beef, mix all the ingredients thoroughly in a bowl; set aside to marinate for 15 minutes. In a separate small bowl, beat the eggs, then mix in the sesame oil and salt; set aside.

    2 Heat a wok over high heat until it is hot. Add the oil and when it is slightly smoking, toss in the garlic, ginger, black bean sauce and salad onions; stir-fry for 30 seconds. Tip in the beef and stir-fry for 2 minutes, breaking up the meat. Pour in the soy sauce, rice wine and sugar; season. 

    3 Give the mixture several good stirs, then pour in the chicken stock. Once it comes to a boil, add the tomatoes, then when it starts bubbling vigorously again, drizzle in the egg mixture and stir it slowly. When the egg has set, drizzle in the sesame oil and give the mixture two more stirs. Sprinkle with the coriander and serve in bowls with steamed rice, if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    4 stars

    Glossary