Start by gathering all your ingredients and chopping them—slice the beef thinly against the grain. In a bowl, marinate the beef with cornstarch, Shaoxing wine, both soy sauces, salt, and pepper, letting it rest for at least 15 minutes.

In a non-stick pan, heat half a tablespoon of vegetable oil over medium heat. Pour in the beaten eggs and gently scramble them, stirring continuously until they're just set and fluffy, about 2-3 minutes. Once cooked, transfer the scrambled eggs to a plate and set aside.

Increase the heat to high and heat 1 tablespoon of vegetable oil in a wok. Add the marinated beef in a single layer. Stir-fry for 3-4 minutes until browned and cooked through. Remove from the wok and keep warm.

In the same wok, add the remaining oil and sauté the white parts of the green onions for 1-2 minutes. Add the tomato wedges, ketchup, brown sugar, and beef broth. Stir and bring to a boil.

Once boiling, reduce heat to medium-low and stir in the cornstarch slurry gradually. Allow to simmer for about 5 minutes until it thickens to a glossy consistency.

Return the cooked beef and scrambled eggs to the wok. Gently mix together, ensuring everything is coated in the sauce. Heat through for another 1-2 minutes.

Garnish with the green onion tops and serve hot, alongside steamed rice or noodles.