Chinese Tomato, Beef and Egg Stir Fry

Begin by marinating the beef in soy sauce and a dusting of cornstarch. This will help the sauce thicken up later.

Next, stir fry the onions in sesame oil for a couple of minutes before adding in the marinated beef.

Next, let's mix in fresh garlic and ginger. These two ingredients provide so much flavour to the dish. Absolutely delicious!

I also like to toss in a bit of Chinese 5 spice. Again, it adds tons of flavour, and a little goes a long way!

Time for some colour! I sliced some long stalks of green onions into 4 or 5 pieces and added them in. The bright green is gorgeous and the flavour is tasty too!

And now for my new favourite stir fry ingredient: fresh tomatoes! They create a sweet and tangy sauce when they cook down. You must try it!

Now we add in a little more soy sauce for saltiness along with sesame oil and sherry. You can use rice wine vinegar instead of sherry if you have that on hand. 

Now for the egg! Whisk a couple of eggs in a bowl and then pour them over the stir fry. Let them sit for a few minutes to cook.

When the egg begins to solidify and turn white and yellow, mix it around a little to finish cooking. If the sauce is still liquidy, mix in a cornstarch slurry to thicken it up.

Serve over rice or cauliflower rice to keep it keto-friendly. This recipe is packed full of protein and extremely satisfying!

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