Ingredients
500 g (about 1 lb) cooked rice, 300 g (about 10 oz) tomato slices, 200 g (about 7 oz) beef.
Seasonings
Scallion sections, shredded ginger, salt and cornstarch to taste, 2 teaspoons each of soy sauce and Shaoxing wine, and 100 g (about 1/2 cup) vegetable oil.
Steps
1. Place the rice in a bowl; rinse the beef, slice it thinly, then mix with soy sauce, cooking wine, and cornstarch, and let it marinate for a few minutes.
2. Place a pot over heat, add vegetable oil and heat until hot. First, stir-fry scallion segments and shredded ginger until fragrant, then add beef slices and stir-fry briefly. Next, add tomato slices and salt, stirring well. Pour in 100 g (about 1/2 cup) of cold water and bring to a boil. Thicken with a cornstarch slurry, then pour the mixture over steamed rice while hot. Serve immediately.