This is a similar dish to a previous recipe I posted a few weeks ago, using mainly breakfast-like ingredients. The inclusion of beef and celery gives me an excuse to use some ketchup for dinner :)

The addition of celery may seem like an odd combination, but it turned out great! That said, I don’t think I’ll be trying this with other greens. When stir-frying the tomatoes, I’d go soft on them, since you don’t want all the juices spewing out of the tomatoes (thus creating a soup hybrid instead!).

One of the ingredients for the sauce is Lea & Perrins Worcestershire sauce. This sauce is primarily used for grilled or barbecued meats, but it is actually also used in Asian cuisines, particularly in Hong Kong when having dim sum.

I also created a video for this dish, so stay tuned for the next few days for that!

**EDIT** Video posted Thursday July 8th: Video

• 250 g tenderloin beef, thinly sliced
• 2-3 large tomatoes, cut into wedges
• 2-3 eggs (perhaps the same ratio as tomatoes)
• 2 stalks of celery, cut into small pieces
• 1 onion, sliced
• 1-2 tablespoons of cooking oil
• a pinch of salt
• 1 teaspoon of sugar
• 1 teaspoon of soy sauce
• 4-6 teaspoons of sugar
• 6 tablespoons of ketchup
• 1-2 teaspoon of Lea & Perrins Worcestershire sauce (optional)

• Marinade the beef with 1 teaspoon of sugar, and soy sauce

1. Whip the eggs, have them scrambled, and set aside.
2. In a preheated wok (or pan), heat the cooking oil, then add the beef and stir-fry for a few minutes. Once almost cooked, remove and set aside.
3. Saute the onions for 1-2 minutes, then add the celery and place the beef back into the wok (or pan).
4. For the sauce, add the salt (as needed), 3-5 teaspoons of sugar, ketchup, and Worcestershire sauce (if available). Stir well for a minute.
5. Add in the tomatoes, but be gentle, as we do not want to create a soupy mixture. Then add the scrambled eggs.
6. Taste test, you may need to add more sugar or ketchup depending if it’s not sweet or salty enough. Enjoy!