Cooking Steps:

  1. Place the minced beef in a mixing bowl then pour in the marinade to stir until evenly mixed. Leave to stand for 30 minutes. Blend in the oil. Stir thoroughly with a pair of chopsticks and continue to marinate for another 30 minutes.
  2. Wash, scrub and remove the eyes and blemishes of the potatoes. Cut into chips of about 1 ½ inch long. Soak in half the boiling water for 30 seconds and drain. Deep fry in hot oil til golden brown. Drain.
  3. Scald the tomatoes with the remaining boiling water and remove the skin. Leave the whole tomatoes aside for later use. Shred the ginger. Slice the shallot and garlic. Section the spring onion.
  4. Heat the wok with 2 tbsp oil and sauté the ginger, shallot and garlic. Pour in the tomatoes to fry for 1 minute. Stir in half of the stock and seasoning to simmer for 5 minutes and dish, using a deep container.
  5. Heat a pan to bring the other 2 tbsp oil to boil. Add the minced beef to stir fry until cooked. Pour in the remaining stock and season to taste. Thicken the sauce with the gravy mix and scoop over the tomatoes.
  6. Return the potato chips into the boiling oil to deep fry until crisp and golden. Arrange in batches beside the tomatoes.
  7. Break and shallow fry the egg with the last ½ tbsp oil. Place on top of the beef and scatter with the spring onion
5 oz minced beef
5 oz potatoes
3 cups boiling salted water
3 cups hot oil for deep frying
8 oz tomatoes
1 slice ginger
1 shallot
1 garlic clove
1 spring onion
An extra 4 ½ tbsp oil for cooking 1 egg
Beef marinade:
2 tsp soy sauce
1 tsp sugar
½ tsp wine
1 tsp cornflour
¼ cup water
A pinch of pepper
1 tbsp oil, to be added last
¼ cup stock
¼ tsp salt
1 tsp soy sauce
1 tbsp sugar
2 tbsp tomato ketchup
Gravy Mix:
1 tsp cornflour
1 tbsp water
½ tsp dark soy
1 tsp sesame oil

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