Rice in Soup with Tomatoes, Egg and Beef

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Video of Cooking Demonstration
(Available only in Cantonese)
Rice in Soup with Tomatoes, Egg and Beef
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Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.

Ingredients: (To Serve 1)
Large-sized tomatoes 2
Potato (peeled) 1
Ginger (sliced) 3g
Water 800ml
Fresh beef 100g
Egg (beaten) 1
Rice 140g
Seasonings (for marinating the beef):
Cornstarch 1½ teaspoons
Soybean oil ¾ teaspoon
Water 3 teaspoons
Seasonings (for the soup):
Salt ⅛ teaspoon
Cooking Method:
1. Cut a large-sized tomato into 12 wedges. Cut the potato into wedges and slice the ginger. Set aside.
2. Bring 800ml of water to the boil. Put 4 tomato wedges and all the potato wedges into the boiling water, then continue to boil over medium heat for 20 minutes to make soup.
3. Use a knife to draw a cross on the bottom of the other tomato. Put the tomato into the boiling water for 1 minute, then take out and immediately soak in cold water. Peel the tomato and cut into two halves. Cut one half into wedges and add to the boiling soup. Finely chop the other half to a pulp and set aside.
4. Gently mash the tomato and potato in the soup, then sieve out the soup ingredients. Set the soup aside.
5. Marinate the beef, then stir-fry gently.
6. Put the remaining tomato wedges, ginger slices and tomato pulp into the soup. Bring the soup to the boil again over medium heat. Add the salt and beef. Turn to high heat to keep the soup boiling.
7. Add the beaten egg to the boiling soup and stir to form egg drops. Pour the boiling soup into a bowl of rice.
Per serving:
Energy(kcal) 719
Carbohydrate(g) 111
Protein(g) 39
Fat(g) 13
Sugar(g) 8
Sodium(mg) 397
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Kam Kee Cafe.