It’s one of those recipes that delivers both warmth and enjoyment after a long day of work. One of the features of our most beloved go-to meals is their simplicity, and this Beef and Egg Stir-Fry is no exception.
Beef slices, lightly beaten eggs, a hot wok, and a rice cooker—all that’s it takes to whip up these rice bowls faster than the neighborhood delivery guy can get there!
This Beef and Egg Stir Fry may seem like an odd combo to you. A typical Cantonese rice plate lunch can be found on the menu in old-school Chinese restaurants in Chinatown, New York.
If you order the Beef Tomato Stir-Fry, Cantonese Beef, and Curry Beef, you’ll see them all on the white rice tray next to each other!
If you like our Shrimp and Lobster Sauce, you’ll love this meal, too, since it has a similar premise and uses the same cooking process. There is a reason why these unusual pairings have lasted for so long, even if they look a little out of place.
You may make this Beef and Egg Stir Fry if you don’t have a lot of time to cook and don’t know what to make for dinner.
- 225g of thinly sliced flank steak
- 1 teaspoon of oil
- 1 teaspoon of light soy sauce
- 1 teaspoon of cornstarch
- 1/8 teaspoon of baking soda
- 1 tablespoon of oil
- 2½ cups of beef stock
- 2 cloves of minced garlic
- 2 chopped scallions
- 2 tablespoons of cornstarch
- 2 lightly beaten eggs
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of light soy sauce
- 2 teaspoons of dark soy sauce
- 1 tablespoon of oyster sauce
- ¼ teaspoon of salt
- ¼ teaspoon of sugar
- ½ teaspoon of sesame oil
- Freshly ground white pepper
- Slice the beef when it’s still a little frozen but soft enough to slice. Use this to get absolutely uniform slices in a jiffy! Using a tablespoon of oil, coat the beef with the mixture of 1 teaspoon of soy sauce, cornstarch, and baking soda. Allow for 15 minutes of marinating time. The beef should defrost to room temperature if it is started at a slightly frozen state. This step can also be completed ahead of time!
- As soon as your wok is hot enough to sizzle, add 1 tablespoon of oil and coat the whole rim of the pan. Spread the steak evenly around the wok and add it right away. The steak should be seared for 30 seconds before being stirred to ensure equal cooking.
- A tiny amount of white scallion should be added, along with the garlic. Stir everything together in a hot skillet until it’s all well combined. Stir in the Shaoxing wine for another 20 seconds, and you’re done!
- Toss in all of the seasonings and bring the mixture to a low boil.
- To thicken the sauce, add the cornstarch slurry and mix well. Simmer the sauce until it coats a spoon, then remove from the heat and serve. Add extra cornstarch and water if you prefer a thicker sauce; if you prefer a thinner sauce, add more stock. Because you’re the chef, you get to make it exactly how you want it.
- Take care not to overwork the eggs, and instead, use a spatula or wooden spoon to gently fold them into the sauce. The rest of the scallions can be added in after around 10 seconds, and the egg can be continued to be folded into the sauce for an additional 5 seconds. Put it on a bed of hot, steaming rice, and enjoy!