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Ken Hom’s stir-fried beef with tomato and egg
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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
225g beef mince
2 tsp light soy sauce
1½ tsp shaoxing rice wine (or dry sherry)
1 tsp sesame oil
1 tsp cornflour
2 tsp sesame oil
½ tsp salt
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.
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