How to Make Mince Beef With Tomato Egg on Rice

Tomato, Egg and Beef on Rice 滑蛋蕃茄牛肉飯 (Cantonese: wat dan fan ke gnau yoke fan) is a Chinese classic home-style dish.  It's an extension of the widely popular Tomato and Egg Stir-Fry.  This was one of my favorite dishes growing up and now it's one of my son's favorites.  It's not only simple and delicious, it's nutritious too! I hope it will be one of your family favorites, if it isn't already.

You can have this dish with rice or flat rice noodles 河粉 (hor fun) , both are so good! The texture of the tomato, egg beef and rice noodles are super soft and smooth.  You may not even have to bite it! (Just kidding, you should definitely bite it)

When I was young, our typical dinner was in the form of 碟頭飯 (deep tou fan).  It's a Cantonese term referring to one dish on rice served on a plate or "rice plate".  It could be as simple as pork and bok choy on a plate of rice or bbq pork on rice.

It all started in the 1920's to 30's in Hong Kong when labourers needed to eat something filling before starting work.  Alley restaurants (大排檔 dai pai dong) supplied the demand by making affordable individual servings of rice with black bean chicken feet and steamed pork ribs.  They steamed it in small ceramic soup containers called 盅 (zong) to serve to customers.  (Some dimsum restaurants still serve steamed chicken with rice and pork ribs with rice in these containers.)   They called it 一盅兩件 (yut zong leung geen), which means one container two items.  This term then evolved into 盅頭飯 (zong tou fan) literally translates to "ceramic container head rice" which is supposed to mean "single serving rice in ceramic container".

In later years, people could afford to eat more and wanted more variety.  This is when restaurants started to offer "single serving rice on a plate" or 碟頭飯 (deep tou fan), where the word for plate is 碟 (deep).  This is how traditional Chinese meals with a bowl of rice evolved into a meal on a plate.

My Tomato, Egg and Beef on Rice 滑蛋蕃茄牛肉飯 recipe will show you how to make a quick and easy 碟頭飯 or "rice plate" in under 30 minutes.  It's the perfect dish for busy parents and little picky eaters!

Check out my Quick & Easy recipe section for more ideas! One of our latest favourites are the Garlic Noodles 蒜蓉撈麵, you won't be dissapointed!

Tomato, Egg and Beef on Rice 滑蛋蕃茄牛肉飯

I used ground beef and Roma tomatoes for this recipe. I use Roma tomatoes because they seem to be able to keep their shape better than vine tomatoes that we have available in Canada. The downside is that they have less juice. Beefsteak tomatoes are on the pricier side but are meaty and have lots of juice.

You may also used sliced beef. Flank steak, rib eye and tenderloin are good cuts for this dish.

Remember to make white rice to go with it! Noodles work too!

Approximate cost (CAD) $8

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Dinner, Lunch, Main Course

Cuisine Cantonese, Chinese

Servings 2 Servings

Calories 746 kcal

• 350 g Ground beef
• 350 g Tomatoes
• 2 Large eggs
• 1 tbsp Shaoxing wine
• 1 tbsp Ketchup
• 2 tsp Sugar
• ½ tbsp Light soy sauce
• ¼ tsp Salt
• 1½ tsp Corn starch (for slurry)
• 4 tbsp Water (for slurry)
• 2 tbsp Oil

Ingredients for marinade:

• 1 tsp Sugar
• 1 tsp Corn starch
• 1 tsp Light soy sauce
• ¼ tsp Garlic powder
• ¼ tsp Salt
• 1 ½ tsp Oil

• Marinate beef with 1 tsp sugar, 1 tsp corn starch, 1 tsp light soy sauce, ¼ tsp garlic powder and ¼ tsp salt. Mix well. Add 1½ tsp oil and mix well again. Set aside for 10 minutes Mixing with hands is the most effective way of mixing

  

• Optional: remove skin of tomatoes by scoring the bottom of the tomatoes with a "+" sign, then submerse them in boiling water for approx. 15 seconds, remove from water and peel off the skin

  

• Cut tomatoes into your desired size I like to cut them into ¾" pieces but note that smaller pieces will breakdown more especially without the skin

  

• Beat 2 eggs and set aside

• Prepare slurry with 1½ tsp corn starch and 4 tbsp (60ml) water this amount of water will make it thick, but if you like it saucier, you can use 1 tbsp corn starch with 120ml water for your slurry

• Heat wok to high heat. Add 2 tbsp oil and add the beef to the wok. Stir-fry until ground beef has broken down and approx. 70% cooked. Turn down heat and remove beef while leaving some of the oil

  

• Turn heat back up and add tomatoes. Add 1 tbsp Shaoxing wine, 1 tbsp ketchup, 2 tsp sugar, ½ tbsp light soy sauce and ¼ tsp salt. Stir, turn heat to medium-high heat and cover with lid for 3 minutes

  

• Once tomatoes have softened, add the beef back into the wok and mix well

  

• When the beef is cooked, stir the slurry and pour it slowly into the wok. Mix well until thickened

  

• Pour eggs onto the beef and tomatoes. Wait 10 seconds before mixing with a spatula so that the egg has a chance to cook

  

• Slowly mix with a spatula until egg solidifies. Mixing it too quickly will cause egg to break into very small pieces. You typically want egg to be in bite-size pieces

  

• Taste test and make adjustments. Tomatoes may vary in water content, sweetness and tartness. You can add vinegar, sugar, ketchup and or soy sauce to customize taste

• Remove from wok and serve on top of white rice

  

Calories: 746 kcal Carbohydrates: 18 g Protein: 38 g Fat: 57 g Saturated Fat: 16 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 28 g Trans Fat: 2 g Cholesterol: 288 mg Sodium: 1259 mg Potassium: 994 mg Fiber: 2 g Sugar: 13 g Vitamin A: 1734 IU Vitamin C: 24 mg Calcium: 78 mg Iron: 5 mg

Keyword Beef, Egg, Rice, Tomato

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Source: https://auntieemily.com/tomato-egg-and-beef-on-rice/

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