Tomato Egg and Beef on Rice

This dish is a staple in a cantonese family. It literally takes 15 minutes to cook up a whole batch for the family. The only way I can imagine eating this is over hot steamed rice.

Ingredients:
2 eggs, beaten
2 tomatoes, cut into bite size chunks
4 tbsp ketchup
2 tbsp sugar
1/2 lb beef, sliced
1 garlic clove, minced
1/4 cup water

Method:
1. In a wok, heat up some canola oil until it is smoking
2. Pour in the eggs and scramble. Just as it comes together, begin to "cut" the eggs with your utensil so that you get small bite size chunks of egg
3. Remove the eggs from the wok
4. In the same wok, add a little more oil. Add in the beef and stir fry until the beef is slightly undercooked.
5. Remove the beef from the wok
6. If there are beef bits in the bottom of your wok, you may want to clean it out before proceeding. If it's not too bad, you can continue on to 7.
7. Add a teaspoon of oil to the hot wok. Add the garlic and tomatoes and stir until the tomato begins to lose its skins.
8. Add in the water, ketchup, and sugar. Mix and taste. If the tomatoes are slightly too sour, add in a little more sugar to balance the flavour.
9. Mix the egg and beef into the wok with the tomato mixture and boil on low for 2-3 minutes, or until the beef and egg heats back through.
10. Season with salt to taste and serve with steamed rice.