Chinese Beef and Eggs

Method5 steps · about 30 min

1. 1

   Step 1: Mix the thinly sliced raw beef with the beef marinade water (2 tbsp), marinade salt (⅛ tsp), baking soda (⅛ tsp), marinade cornstarch (½ tsp), marinade sesame oil (½ tsp), 1 tsp marinade neutral oil and oyster sauce (1 tsp). Cover and marinate in the refrigerator for 15–30 minutes while preparing the eggs.

   Marinate the beef · 15 minUses 6–8 oz raw flank steak, thinly sliced against the grain into 2–3 inch pieces · 2 tbsp water for the beef marinade · ⅛ tsp salt for the beef marinade · ⅛ tsp baking soda · ½ tsp cornstarch for the beef marinade · ½ tsp sesame oil for the beef marinade · 1 tsp neutral oil for the beef marinade · 1 tsp oyster sauce

2. 2

   Step 2: Beat the six eggs with white pepper (⅛ tsp), egg seasoning salt (½ tsp), egg seasoning sesame oil (1 tsp) and Shaoxing wine (1 tsp). In a separate small bowl, mix the 2 tsp egg slurry cornstarch with its 2 tbsp water until smooth. Beat the slurry and finely chopped scallion (1) into the seasoned eggs.

   Uses 6 large eggs · ⅛ tsp white pepper · ½ tsp salt for the eggs · 1 tsp sesame oil for the eggs · 1 tsp Shaoxing wine · 2 tsp cornstarch for the egg slurry · 1 scallion, finely chopped · 2 tbsp water for the egg slurry

   
3. 3

   Step 3: Have the prepared egg mixture ready before heating the pan. Heat a wok over medium-high heat until it just starts to smoke, or heat a nonstick frying pan until hot without smoking. Add the separate 4 tbsp frying oil, spread the marinated beef in a single layer and sear its first side for about 20 seconds.

   Sear the first beef side · 1 minUses Marinated sliced beef · 4 tbsp neutral oil for frying

   
4. 4

   Step 4: Turn the beef and sear its other side for about 20 seconds.

   Sear the second beef side · 1 minUses Beef after its first-side sear with retained frying oil

5. 5

   Step 5: Beat the prepared egg mixture once more and pour it evenly over the seared beef. Reduce the heat to medium and gently push the eggs across the pan with a spatula a few times, keeping them from browning. Finish until the beef is cooked through and the eggs are set with no runny egg remaining, reaching 160°F/71°C. Lift onto a serving plate, leaving excess oil behind, and serve immediately with optional ready steamed rice.

   Uses Twice-seared beef with retained frying oil · Prepared seasoned eggs with scallion and cornstarch slurry · Ready steamed rice, to serve if desired