Start by whisking together the eggs, chicken powder, sesame oil, and 1.5 cups of warm water. Skim off any bubbles from the surface.

Next fill a large stock pot with about 2 inches of water and place a steaming rack inside. Pour the egg mixture into a serving bowl and place the bowl onto the steaming rack. Cover with a lid and steam over a rolling boil for about 10-12 minutes or until the egg is a jello-like consistency.

Remove the bowl of steamed egg from the stock pot and set aside.

Now prep the onion, garlic, ginger, bell pepper, and tomato, and set aside individually. Mix the soy sauce, dark soy, sugar, oyster sauce, sugar, and rice vinegar and set aside.

Now you're ready to make the beef tomato topping. Sear the ground beef in a pan over high heat until cooked through—about 3-5 minutes. Remove and set aside.

In the same pan, over high heat, add the onions and cook until they just begin to soften—stirring constantly for about 2 minutes—then add in the garlic and ginger. Cook for another 2 minutes until fragrant.

Now add in the green bell pepper and cook for another 2 minutes until they just begin to soften. Then add in the tomatoes and beef.

Turn the heat down to medium and let the tomatoes cook until they begin to release their juices—another 1-2 minutes.

Pour in the sauce mixture and stir to incorporate. Let it come up to a boil then bring the heat down to a simmer.

Make a slurry by combining the corn starch and 4 Tbsp of water. Pour into the simmering mixture and quickly stir to combine evenly. This should thicken the sauce until it has a silky and glossy texture.

Immediately spoon the beef tomato topping onto the steamed egg, top with sliced scallions, and serve right away!