Beef and Tomato Stir-Fry with Scrambled Eggs

Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over low heat, adding a splash of water if needed.
This dish is not ideal for freezing since tomatoes and eggs can become watery when thawed.
Variations
Spicy Kick: Add red pepper flakes or a chopped chili pepper for heat.
Extra Veggies: Toss in onions, bell peppers, or green onions for more texture.
Thicker Sauce: Mix ½ teaspoon cornstarch with 1 tbsp water and stir it in at the end for a slightly thicker sauce.
Adjust Seasoning: Increase or decrease soy sauce and sugar to match your taste preference.
FAQ
Can I use a different cut of beef?
Yes! Flank steak or ribeye works well if sliced thinly.

What can I use instead of Shaoxing wine?
You can substitute dry sherry or omit it altogether if necessary.

Can I make this vegetarian?
Yes! Swap the beef for firm tofu or mushrooms for a plant-based version.

This Beef and Tomato Stir-Fry with Scrambled Eggs is an easy, flavorful dish that comes together in minutes—perfect for busy weeknights! Enjoy!