In a bowl, add the ground beef and all the marinating ingredients. Mix well and set aside while you prepare the other ingredients. Optionally for more flavor, let it marinate for 30-60 min.

Slice the scallions, separating the white and green parts. We’ll be using them separately during the cooking process.

Slice the ginger into very thin matchsticks. Alternatively, mince finely if you don’t prefer to bite into pieces of ginger.

Slice the tomatoes into wedges. Cut off the small part of the tomato where the vine was attached.

In a bowl, whisk together the eggs, salt, and sesame oil.

Preheat your pan on medium heat. Once it’s warm, add neutral oil.

Add the eggs to the pan, and cook until it’s a soft scramble. The eggs should be silky and soft with no liquid remaining. Remove from the heat and set aside.

If needed, wipe down the pan. Add more neutral oil, then the scallion (white parts only) and sliced ginger.

Stir fry for 1-2 minutes, then add the ground marinated beef. Spread it out in the pan and cook until there’s no more pink left.

Add the tomatoes, salt, chicken bouillon powder, brown sugar, and ketchup. Mix, then let simmer until tomatoes soften and start to release water, or about 5 minutes.

In a small bowl, mix together the cornstarch slurry until the cornstarch is fully dissolved.

Add it to the pan. This should thicken the sauce in the pan. Optionally, add more water for extra sauce.

Taste, and adjust seasoning to your preference.

Add the eggs back into the pan, and gently smush them into smaller chunks with the back of your spatula.

Finish with scallion (green parts) and extra sesame oil if preferred. Enjoy!