Hua Dan Chao Niu Rou

Slice the beef thinly against the grain into bite-sized pieces. Slice the fresh tomatoes into wedges and cut the spring onions into 2-inch segments, separating white and green parts.

Beat the eggs in a bowl with a pinch of salt until well combined.

Heat a wok or large skillet over high heat until very hot, then add a splash of oil. Stir-fry the beef slices until they are just cooked through and slightly browned, about 2-3 minutes.

Push the beef to the side of the wok and pour the beaten eggs into the empty space. Scramble the eggs lightly until just set, then toss together with the beef.

Add the tomato sauce and stir to coat the beef and eggs evenly.

Add the fresh tomato wedges and the white parts of the spring onions, tossing quickly over high heat for 2-3 minutes until the tomatoes are warmed through but still hold their shape.

Add the green parts of the spring onions and toss through for 30 seconds, then taste and adjust seasoning if needed. Transfer to a serving plate and serve immediately.