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)

Cook Mode Prevent your screen from going dark

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