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INGREDIENTS:
- 10oz steak, sliced into thin strips
- Marinade: 2 tbsp tamari, 1 tbsp corn starch, 1 tbsp shaoxing wine, 1/2 tsp sesame oil
- 3 eggs
- 2 tomatoes, wedged
- 1 green onion, cut into 3" sections
- 2 slices, ginger
- 3 cloves garlic, minced
- 3-4 tbsp ketchup
- 2 tbsp water
- 1 tbsp brown sugar
- 3 tbsp shaoxing wine
METHOD:
1. In a small bowl, mix together marinade ingredients and marinate beef for 30 minutes.
2. In another small bowl, whisk together eggs and season with salt.
3. In another small bowl, mix together ketchup, water, and brown sugar.
4. Heat 1/4 cup neutral oil to medium heat and add in whisked eggs, pushing around to cook almost through (~2 to 3 minutes) and remove.
5. Turn up heat to medium high and fry beef until browned on all sides (~2 minutes) and remove.
6. Turn back to medium heat and fry ginger and green onion for a minute before adding tomatoes and garlic for another 2 minutes.
7. Deglaze with shaoxing wine for a minute and mix in ketchup sauce.
8. Once sauce is heated up, reintroduce the beef and egg and mix to serve.
Notes:
If you find the sauce is too watery for you, add in some corn starch slurry. If you want to thin the sauce out add some chicken stock.
You can adjust the consistency based on your preference and amount of sugar depending how sweet your tomatoes are too.