we have food at home.

~ingredients:

• 1 lb flank steak 
• beef marinade: 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tsp baking powder, 1 tsp corn starch, 1 tbsp oil
• 3-4 medium tomatoes
• 3 green onion 
• 1 knob of ginger 
• 3 garlic cloves
• 3 eggs 
• 1/2 tsp salt
• 1/2 tsp white pepper 
• 1/2 tsp sesame oil
• 1 tbsp ketchup 
• 1 tbsp shaoxing wine
• 1 tbsp sugar
• 1/4 cup chicken stock 
• slurry: 2 tsp corn starch + 3 tbsp water
• neutral cooking oil

~instructions: 

1. Slice the flank steak into thin strips, against the grain. 
2. In a mixing bowl, combine the marinade ingredients and add the beef slices into the same bowl. Massage until the meat has absorbed the marinade.
   • The beef can be marinated overnight, or minimum 30 minutes.
   • If marinated overnight, take out the beef and let it come to room temp before cooking.
3. Quarter each tomato, and cut the green onion into 2 inch pieces.
4. Slice the ginger into thin strips, and mince the garlic. Set aside. 
5. In a small bowl, crack each egg into the bowl. Add a pinch of salt, dash of shaoxing wine, dash of sesame oil, and pinch of white pepper. Mix until combined, set aside.
6. When ready to cook, heat up a wok on medium-high heat. Add a drizzle of neutral cooking oil.
7. Once the wok starts to smoke, pour in the eggs and let it cook in one even layer for about 30 seconds.
8. Using your spatula, once the egg starts to cook around the edges, push the edges into the center.
9. Once the egg is about 50% cooked, start to break up the egg into smaller pieces using your spatula. Once 80% cooked, remove from the wok and set aside. 
10. In the same wok, add another drizzle of oil, and turn up the heat to high. Once it starts to smoke, add in the beef slices in a single layer. 
11. Sear for a minute, before flipping. Continue to cook until the beef is 80% done. Remove the beef from the wok, and set aside. 
12. Over medium heat, add another drizzle of oil to the wok. Throw in the garlic and ginger to toast for 30 seconds. 
13. Add in the tomatoes and green onion, and stir for a minute before adding a splash of shaoxing wine, and salt.
14. Continue stirring for 5 minutes, until juices start to release from the tomatoes.
15. When the tomatoes start to soften, pour in chicken stock, followed by ketchup and sugar. 
16. Smush down the tomatoes with your spatula, and continue to cook down the tomatoes for another 5 minutes. 
17. While the tomatoes cook, mix together 2 tsp corn starch + 3 tbsp water to form a corn starch slurry. 
18. Add into the tomatoes to thicken the sauce. Stir until the sauce starts t to thicken. 
19. Add the beef and eggs back in, and mix for another minute. 
20. Turn off the heat, and serve over rice. Enjoy!