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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Marinate beef slices with light soy sauce, Shaoxing wine, cornstarch, sugar, white pepper, and cooking oil for at least 15 minutes.
2. Prepare the egg sauce: In a small bowl, combine beaten eggs with salt, sugar, white pepper, chicken stock, and the cornstarch slurry. Mix well.
3. 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.
4. 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.
5. 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.
6. 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.
7. Garnish with chopped scallions and serve immediately with steamed rice.

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