Stir-fried Beef with Scrambled Eggs滑蛋牛肉
A classic Cantonese comfort dish featuring tender beef slices and silky scrambled eggs, stir-fried to perfection in a light, savory sauce.
01Ingredients
- 250g beef sirloin, thinly sliced against the grain
- 3 large eggs, beaten
- 2 tbsp cooking oil
- 1 tsp minced ginger
- 1 tbsp chopped scallions, for garnish
- Marinade for Beef:
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp cooking oil
- Sauce for Eggs:
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 tbsp chicken stock
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Nutrition (per serving)485kcal
- Protein38.5g
- Carbs5.2g
- Fat34.8g
Fiber 0.1 gSodium 742 mg
02Steps
- Marinate beef slices with light soy sauce, Shaoxing wine, cornstarch, sugar, white pepper, and cooking oil for at least 15 minutes.
- Prepare the egg sauce: In a small bowl, combine beaten eggs with salt, sugar, white pepper, chicken stock, and the cornstarch slurry. Mix well.
- Heat cooking oil in a wok over high heat. Add marinated beef and stir-fry quickly until about 80% cooked, about 1-2 minutes. Remove beef and any excess oil, set aside.
- Wipe the wok clean if necessary. Heat another portion of cooking oil over medium heat. Add minced ginger and stir-fry until fragrant. Pour in the egg mixture.
- As the eggs start to set, gently push them around with a spatula to create large, soft curds. When the eggs are about 80% set but still slightly runny, add the cooked beef back into the wok.
- Toss gently for 30 seconds to combine everything, ensuring the beef is thoroughly heated and the eggs are cooked to a silky texture. Do not overcook the eggs.
- Garnish with chopped scallions and serve immediately with steamed rice.
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