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
Scale
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.
