CantoneseMedium 30 min serves 3

Tomato Velveted Beef with Egg (番茄滑蛋牛肉)

Name: Tomato Velveted Beef with Egg (番茄滑蛋牛肉)
Total time: 30 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: beef flank or sirloin, thinly sliced; ripe tomatoes, cut in wedges; large eggs, beaten; cornstarch (for velveting + slurry); light soy sauce; oyster sauce; sugar; ginger, sliced; scallion, cut in 3 cm lengths

番茄滑蛋牛肉 · fān qié huá dàn niú ròu

家庭快手版 · Home version: Restaurant cha chaan teng style passes the beef through hot oil first for a silkier bite; the family version velvets the beef in a slurry and soft-scrambles it in the same pan, cutting the oil by two thirds.

This is the Cantonese diner answer to a 20-minute dinner: the same pan gives you sweet tomato sauce, silky egg and tender beef in one pass. My mother always kept the beef in the freezer for 30 minutes before slicing — a half-frozen block gives you the paper-thin slices that make restaurant velveting possible at home.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →More egg recipes →Quick & Easy

Ingredients

beef flank or sirloin, thinly sliced牛腩肉/牛里脊（切薄片）🛒 local300 g
ripe tomatoes, cut in wedges成熟番茄（切块）🛒 local3 medium (400 g)
large eggs, beaten鸡蛋（打散）🛒 local3
cornstarch (for velveting + slurry)玉米淀粉（上浆+勾芡）🛒 local15 g
light soy sauce生抽🏮 asian15 ml
oyster sauce蚝油🏮 asian15 ml
sugar白糖🛒 local6 g
ginger, sliced姜（切片）🛒 local10 g
scallion, cut in 3 cm lengths葱（切段）🛒 local2 stalks

beef flank or sirloin, thinly sliced: Freeze 30 min for easier slicing.

ripe tomatoes, cut in wedges: Roma or on-the-vine; avoid underripe ones.

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Instructions

1Toss the sliced beef with 1 tbsp cornstarch, 1 tsp light soy sauce and 1 tbsp water until every slice is coated and no liquid pools. Rest 10 minutes.
🔍 Look for Low heat 约 10 分钟 · about 10 minutes
Visual: 牛肉表面发亮、略发黏，盆底无积水。Beef looks glossy and slightly tacky, no puddle in the bowl.
You know it's right when: 提起一片时挂着薄薄一层浆，不会滴落。When you lift a slice it holds a thin film instead of dripping.
This is velveting — the starch film is what keeps the beef tender in a hot pan.
2Heat 1 tbsp oil in a wok over medium-high until it shimmers. Add the tomato wedges and 1.5 tsp sugar, stir-fry 3-4 minutes until they slump and release a red, jammy sauce.
🔍 Look for Medium-high 中大火 3-4 分钟 · 3-4 minutes on medium-high
Visual: 番茄皮卷起脱落，锅底挂满红色亮汁。Tomato skins curl away and the pan bottom is coated in glossy red sauce.
You know it's right when: 用勺子划过锅底留下的沟会慢慢回填。A spoon dragged through the sauce leaves a channel that slowly fills in.
3Push tomatoes to one side, add the beaten eggs to the cleared side. Let them set for 15 seconds, then fold gently into the tomato for soft curds.
🔍 Look for Medium heat 共约 45 秒 · about 45 seconds total
Visual: 蛋液边缘变白不透明，中心仍湿润。Egg edges turn opaque white with a still-moist center.
You know it's right when: 翻拌时蛋块刚刚成形即可——看起来略欠熟就停手。The egg just barely holds together when you fold — stop while it looks slightly underdone.
4Return the beef to the pan in a single layer with the remaining soy sauce and oyster sauce. Stir-fry 60-90 seconds just until the color changes from red to brown.
🔍 Look for High heat 60-90 秒 · 60-90 seconds
Visual: 表面无血色，酱汁挂在每片肉上。No pink remains on the surface; the sauce clings to each slice.
You know it's right when: 用锅铲轻压有回弹感，而不是发硬。Slices feel springy, not firm, when pressed with the spatula.
5Scatter scallion and ginger, give two final tosses, and serve immediately over steamed rice.
🔍 Look for High heat 10 秒 · 10 seconds
Visual: 葱段变翠绿、香气出来。Scallion turns bright green and fragrant.
You know it's right when: 闻到生葱味转为甜香。You smell raw scallion give way to sweet onion aroma.

Tips

· Slice against the grain — look for the direction of the muscle fibers and cut across them.
· Sugar is not optional: it balances tomato acidity and speeds up the jammy breakdown.
· Serve straight from the pan; the egg keeps cooking and will weep if it sits.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide