If you’re craving a comforting, savory dish that feels like a warm hug from the inside, this Chinese Beef and Eggs Recipe is an absolute must-try. It’s a simple yet elegant stir-fry where tender slices of beef meet silky soft scrambled eggs, all infused with the rich umami of soy sauce and oyster sauce. The perfect dish to whip up for a quick dinner, it balances flavors and textures that will keep you coming back for more. Plus, it’s wonderfully adaptable and quick to prepare, making it a genuine weeknight hero in any kitchen.
Ingredients You’ll Need
What’s fantastic about this Chinese Beef and Eggs Recipe is how straightforward and essential each ingredient is. Every element contributes to the overall harmony—whether it’s the tender beef for meaty goodness, eggs for creamy texture, or the sauces that bring deep, savory notes to the dish.
- Flank steak or sirloin (1 lb): Thinly sliced against the grain to ensure the beef stays tender and cooks quickly.
- Large eggs (4): Beaten and cooked soft for that wonderfully silky texture.
- Soy sauce (1 tablespoon): Adds a salty, umami backbone crucial to Chinese stir-fry flavors.
- Oyster sauce (1 tablespoon): Brings a subtle depth and a touch of sweetness to the mix.
- Shaoxing wine or dry sherry (1 tablespoon): Lifts the flavor with a slight aromatic note typical of traditional Chinese cooking.
- Cornstarch (1 teaspoon): Helps to gently thicken the marinade for a light glaze on the beef.
- Sesame oil (1/2 teaspoon): Adds a nutty aroma and richness.
- Neutral oil (2 tablespoons): Vegetable or canola oil work perfectly for stir-frying without overpowering flavors.
- Green onions (3, chopped): For freshness and a mild onion kick.
- Garlic (2 cloves, minced): Infuses the dish with savory warmth.
- Salt and white pepper: To taste, seasoning that rounds and enhances all the other flavors.
How to Make Chinese Beef and Eggs Recipe
Step 1: Marinate the Beef
Start off by combining your thinly sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and sesame oil in a medium bowl. Letting the beef marinate for 15 to 20 minutes allows the flavors to soak in and tenderizes the meat beautifully. This step is where the magic begins, so don’t rush it!
Step 2: Beat the Eggs
While the beef marinates, crack your eggs into a bowl, and beat them with a good pinch of salt and white pepper. The seasoning here is subtle but essential to complement the savory beef later on. Having your eggs ready to go keeps the cooking process nice and smooth.
Step 3: Cook the Beef
Heat one tablespoon of neutral oil in a wok or nonstick skillet over medium-high heat. Throw in the marinated beef and stir-fry it for about 2 to 3 minutes, just until it’s cooked through but still juicy. Then set it aside to rest on a plate—this prevents overcooking and keeps the beef tender.
Step 4: Scramble the Eggs
In the same pan, add the remaining tablespoon of oil and pour in the beaten eggs. Scramble gently, pushing the eggs around the pan so they cook softly without drying out. The goal here is to have soft, creamy eggs that meld delightfully with the beef.
Step 5: Combine and Finish Cooking
Once the eggs are just set, return the cooked beef to the pan. Add minced garlic and most of the chopped green onions, tossing everything together for about a minute. This brings together all the flavors and warms everything through perfectly. Finish by garnishing with the remaining green onions before serving.
How to Serve Chinese Beef and Eggs Recipe
Garnishes
Fresh green onions sprinkled over the top add a bright, crisp contrast, balancing the richness of the beef and eggs. You could also add a few sesame seeds for a touch of texture and nuttiness. A drizzle of additional sesame oil just before serving amps up the aroma and flavor.
Side Dishes
This dish shines when served with simple, fluffy steamed rice that soaks up every bit of the savory sauce. Alternatively, pair it with sautéed greens like bok choy or Chinese broccoli to add freshness and a vibrant touch. For a heartier meal, serve alongside steamed dumplings or a light cucumber salad.
Creative Ways to Present
If you want to get creative, try serving this as a hearty rice bowl topped with sliced avocado and a drizzle of chili oil for a spicy kick. Another fun idea is to wrap the Chinese Beef and Eggs in lettuce cups, turning it into a delightful finger food perfect for sharing. The versatility of this recipe means you can tailor it to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Beef and Eggs store beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making for a super satisfying next-day meal. Be sure to cool it quickly before refrigerating to keep everything fresh.
Freezing
If you want to keep this dish longer, it freezes well for up to two months. Freeze in a properly sealed container or freezer bag to avoid freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a skillet over medium heat to preserve the tender texture of both the beef and eggs. Avoid microwaving if possible, as it can make the eggs rubbery. A splash of water or broth added during reheating helps maintain moisture and keeps the dish tasting fresh.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak or sirloin is preferred for tenderness and quick cooking, you can use other cuts like ribeye or even tenderloin. Just slice thinly and adjust cooking time to avoid toughness.
What if I don’t have Shaoxing wine?
Dry sherry is a great substitute and mimics the subtle sweetness and aroma of Shaoxing wine nicely. If you have neither, a splash of dry white wine or even a teaspoon of rice vinegar can work in a pinch.
Can I make this dish gluten-free?
Yes! Simply replace the soy sauce with tamari or a gluten-free soy sauce alternative. Make sure your oyster sauce is gluten-free too, or swap it out for a similar gluten-free sauce like mushroom stir-fry sauce.
How do I keep the eggs soft and creamy?
The key is to cook the eggs gently over medium heat and remove them from the pan just before they are fully set since they will continue cooking slightly after removal. Stir softly and avoid overcooking to retain that luscious texture.
Is this recipe suitable for meal prepping?
Definitely. It reheats well and can be portioned out with rice or vegetables for quick lunches or dinners. Just store each component separately if possible, and combine before reheating for the best taste and texture.
Final Thoughts
There’s something incredibly rewarding about cooking this Chinese Beef and Eggs Recipe—it’s quick, comforting, and packed full of layered flavors that feel both homemade and special. Whether you’re a seasoned wok user or a kitchen newbie, this dish is your ticket to a deliciously easy dinner that will impress every time. Give it a try and watch it become one of your favorite go-to meals!
Print
Chinese Beef and Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Description
This Chinese Beef and Eggs recipe offers a quick and flavorful stir-fry combining tender marinated flank steak with soft scrambled eggs, enhanced by traditional Chinese seasonings like soy sauce, oyster sauce, and Shaoxing wine. Perfect for a wholesome and satisfying weeknight dinner served alongside steamed rice.
Ingredients
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
Eggs
- 4 large eggs
- Salt and white pepper to taste
Cooking
- 2 tablespoons neutral oil (like vegetable or canola)
- 3 green onions, chopped
- 2 cloves garlic, minced
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to coat evenly and let it marinate for 15–20 minutes to tenderize and absorb the flavors.
- Prepare the Eggs: In a separate bowl, beat the eggs with a pinch of salt and white pepper until smooth and combined for gentle scrambling.
- Cook the Beef: Heat 1 tablespoon of neutral oil in a nonstick skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until the meat is just cooked through. Remove the beef from the pan and set aside to keep warm.
- Scramble the Eggs: In the same pan, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble gently by pushing the eggs around the pan until they are just set but still soft and tender, avoiding overcooking.
- Combine Ingredients: Return the cooked beef to the pan with the eggs. Add the minced garlic and most of the chopped green onions. Toss everything together for about 1 minute until the mixture is evenly mixed and heated through.
- Garnish and Serve: Remove from heat and garnish with the remaining green onions. Serve hot with steamed rice for a complete meal.
Notes
- Don’t overcook the eggs—keep them soft for the best texture and flavor.
- For a slightly saucier dish, add a splash of chicken broth when combining beef and eggs.
- Leftovers make a great topping for rice bowls or filling for wraps.
- To make this dish gluten-free, substitute soy sauce with tamari.
