Description
Chinese Beef and Eggs is a flavorful and simple dish that combines tender flank steak and silky scrambled eggs in a savory blend of sesame oil, oyster sauce, and Shaoxing wine. This dish is quick and easy, taking just 30 minutes from start to finish. The beef is marinated for a tender texture, while the eggs are cooked to perfection, creating a satisfying meal in one pan. Perfect for a weeknight dinner or a special occasion, this Chinese-inspired recipe serves up deliciousness in every bite!
Ingredients
Scale
- 6–8 ounces flank steak (thinly sliced against the grain into 2- to 3-inch pieces)
- 2 tablespoons water
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- 1 teaspoon neutral oil (canola, vegetable, or avocado oil)
- 1 teaspoon oyster sauce
- 6 large eggs
- ⅛ teaspoon white pepper
- ½ teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine
- 2 teaspoons cornstarch (mixed into a slurry with 2 tablespoons water)
- 1 scallion (finely chopped)
- 4 tablespoons neutral oil
Instructions
- In a medium bowl, combine the sliced beef with the marinade ingredients (water, salt, baking soda, cornstarch, sesame oil, neutral oil, and oyster sauce). Mix well and let marinate for 15-30 minutes.
- Meanwhile, in a separate bowl, beat the eggs with white pepper, salt, sesame oil, and Shaoxing wine. Mix the cornstarch with 2 tablespoons of water until fully combined, then add this cornstarch slurry to the beaten eggs along with the chopped scallion. Beat again to incorporate.
- Heat your wok or frying pan over medium-high heat until it starts to smoke (or until it’s hot, if using a nonstick pan). Add 4 tablespoons of neutral oil and cook the marinated beef in a single layer for 20 seconds on each side.
- Beat the eggs one more time, then pour them evenly over the beef. Reduce the heat to medium and gently push the eggs across the wok with a spatula. Be careful not to let the eggs brown.
- Once the eggs are fully cooked and no longer runny, the dish is ready. Dish it up immediately and serve!
Notes
- For a more tender texture, marinate the beef for up to 30 minutes.
- You can substitute the Shaoxing wine with dry sherry if needed.
- Be sure not to overcook the eggs as they should remain soft and silky.
- This dish is great with a side of steamed rice or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 210 mg