This Beef Stir Fry & Tomato Egg Rice Bowl is a vibrant, satisfying meal that brings together tender beef, juicy tomatoes, and scrambled eggs, all served over a bed of fluffy rice. Perfectly balanced in flavors, it’s a delightful dish that is both quick and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb beef (flank steak or sirloin), thinly sliced
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon vegetable oil
1-inch piece ginger, minced
2 tomatoes, diced
2 eggs, beaten
1/2 teaspoon salt (or to taste)
2 cups cooked white rice (or brown rice)
1/4 teaspoon black pepper (or to taste)
2 green onions, chopped
1 tablespoon sesame seeds (optional)
Directions
In a small bowl, I mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil to create the sauce mixture. I set it aside for later.
In a large skillet or wok, I heat the vegetable oil over medium-high heat.
I add the thinly sliced beef to the skillet and cook for about 3-4 minutes, until it’s browned and cooked through. Once done, I remove the beef from the skillet and set it aside.
Using the same skillet, I add the minced garlic and ginger, sautéing them for 1-2 minutes until they’re fragrant.
Next, I add the diced tomatoes to the skillet and cook them for 3-4 minutes until they begin to soften and release their juices.
I push the tomatoes to the side of the skillet and pour the beaten eggs into the empty space. I scramble the eggs for 2-3 minutes until they’re fully cooked.
After the eggs are done, I return the cooked beef to the skillet and pour the sauce mixture over it. I stir everything together, making sure the beef and tomatoes are well-coated with the sauce. I let it cook for an additional 2-3 minutes to allow the flavors to meld.
Finally, I season the stir fry with salt and pepper to taste.
I serve the beef stir fry mixture over the cooked rice and garnish with chopped green onions and sesame seeds if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Variations
Vegetarian Version: You can substitute the beef with tofu or tempeh for a vegetarian option. Just press the tofu to remove excess water before adding it to the stir fry.
Add More Veggies: I can toss in more vegetables like bell peppers, zucchini, or spinach for extra nutrition and flavor.
Spicy Kick: For some heat, I could add chili flakes, sriracha, or fresh sliced chilies to the sauce mixture.
Different Rice Options: If I’m not in the mood for white rice, brown rice, jasmine rice, or even cauliflower rice can be used as a substitute.
Storage/Reheating
Storage: I can store any leftover Beef Stir Fry & Tomato Egg Rice Bowl in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I warm it up in a skillet over medium heat, adding a splash of water or soy sauce to help loosen the rice and prevent it from drying out. Alternatively, I can microwave it until heated through.
FAQs
Can I use a different type of meat for this recipe?
Yes, I can use chicken, pork, or even shrimp as a substitute for beef in this stir fry. Just adjust the cooking time based on the type of meat.
Can I use brown rice instead of white rice?
Absolutely! Brown rice works great in this recipe, and it adds a nice nutty flavor. Just be sure to cook it beforehand as it may take longer to cook than white rice.
Can I make this recipe spicier?
Yes, I can easily add some chili flakes, sriracha, or fresh chopped chilies to give the dish a spicy kick. Adjust the level of heat to my preference!
Can I make this dish ahead of time?
Yes, I can prepare the stir fry mixture ahead of time, store it in the fridge, and then just reheat it when ready to serve. It’s perfect for meal prep.
Can I substitute the sauces in the recipe?
If I don’t have one of the sauces, I can try using alternatives like tamari for soy sauce or hoisin sauce with a touch of brown sugar for sweetness. Oyster sauce can be swapped with a vegetarian oyster sauce if needed.
Conclusion
The Beef Stir Fry & Tomato Egg Rice Bowl is a quick, flavorful, and filling meal that I can whip up in no time. It’s full of savory, umami-rich flavors and packed with protein and veggies, making it a great weeknight dinner option. Whether I follow the recipe to a T or switch it up with some variations, it’s always a satisfying dish that’s sure to hit the spot!
Recipe:
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Beef Stir Fry & Tomato Egg Rice Bowl
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
This Beef Stir Fry & Tomato Egg Rice Bowl is a vibrant, satisfying meal that brings together tender beef, juicy tomatoes, and scrambled eggs, all served over a bed of fluffy rice. It’s a quick, comforting, and flavorful dish that is balanced with protein and veggies.
Ingredients
1 lb beef (flank steak or sirloin), thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1-inch piece ginger, minced
2 tomatoes, diced
2 eggs, beaten
2 cups cooked white rice (or brown rice)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 green onions, chopped
1 tablespoon sesame seeds (optional)
Instructions
- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil to create the sauce mixture. Set it aside for later.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the thinly sliced beef to the skillet and cook for about 3-4 minutes, until it’s browned and cooked through. Once done, remove the beef from the skillet and set it aside.
- Using the same skillet, add the minced garlic and ginger, sautéing them for 1-2 minutes until they’re fragrant.
- Add the diced tomatoes to the skillet and cook them for 3-4 minutes until they begin to soften and release their juices.
- Push the tomatoes to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs for 2-3 minutes until they’re fully cooked.
- After the eggs are done, return the cooked beef to the skillet and pour the sauce mixture over it. Stir everything together, making sure the beef and tomatoes are well-coated with the sauce. Let it cook for an additional 2-3 minutes to allow the flavors to meld.
- Season the stir fry with salt and pepper to taste.
- Serve the beef stir fry mixture over the cooked rice and garnish with chopped green onions and sesame seeds if desired.
Notes
If you’re not a fan of beef, you can substitute it with chicken, pork, or shrimp.
For a spicier kick, add chili flakes, sriracha, or fresh sliced chilies to the sauce.
Feel free to switch up the rice with brown rice, jasmine rice, or even cauliflower rice for a low-carb option.
The dish can be made ahead of time and stored in the fridge for up to 3 days.
For a vegetarian option, swap the beef with tofu or tempeh, making sure to press the tofu to remove excess water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg
