Kung Pao Beef

By Sharon Lin
Servings: Serves 4



Beat the eggs in a bowl and add salt.

Heat oil in a pan over medium heat. Add the egg mixture. When the bottom of the egg starts to solidify, use a spatula to scramble it up a bit. Take the egg out and set aside (it should not be fully cooked).

Add the tomatoes into the pan and sprinkle in some sugar and salt. Heat until the juices come out and the tomatoes start to lose their shape (add water if necessary).

Put the egg back into the pan and mix it up with the tomatoes for a few seconds. Sprinkle in the chopped green onions, and then serve.