Beef and Tomato Stir-Fry with Scrambled Eggs

In a small bowl, combine the beef slices, 1/2 tablespoon soy sauce, Shaoxing wine, and cornstarch.
Mix well and let marinate for at least 10 minutes.
2. Scramble the Eggs
Whisk the eggs with a pinch of salt and pepper.
Heat a small amount of oil in a separate pan over medium heat and scramble the eggs until just set.
Transfer to a plate and set aside.
3. Stir-Fry the Beef
Heat the remaining oil in a wok or large skillet over medium-high heat.
Add the marinated beef and stir-fry until browned and cooked through (about 2-3 minutes).
4. Cook the Tomatoes and Garlic
Add the diced tomatoes and minced garlic to the wok.
Stir-fry for 2-3 minutes until the tomatoes soften slightly.
5. Combine and Season
Add the remaining soy sauce and sugar to the wok. Stir-fry for another minute.
Return the scrambled eggs to the wok and gently toss everything together.
Season with salt and pepper to taste.
6. Serve
Serve hot over steamed rice or noodles for a complete meal.
Serving and Storage Tips