Silky Eggs with Beef (滑蛋牛肉飯)
Silky Eggs with Beef (滑蛋牛肉飯)
Ingredients
For the Beef Marinade
- 400 g flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Silky Eggs
- 6 large eggs
- 2 tablespoons milk
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For the Sauce
- 120 ml chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Other Ingredients
- 2 tablespoons cooking oil, plus more for cooking eggs
- 1 tablespoon ginger, minced
- 2 scallions, chopped, for garnish
- 4 cups cooked rice, hot
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, baking soda, cornstarch, and 2 tablespoons of water. Mix well until the beef is evenly coated and the liquid is absorbed. Cover and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the beef is marinating, prepare the sauce. In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, sugar, and sesame oil. In a separate small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Prepare the silky eggs. In a bowl, whisk together the large eggs, milk, Shaoxing wine, salt, and white pepper until just combined. Do not overbeat, as this can make the eggs less silky.
⏱️ 5 min
- 4
Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 4 min
- 5
Reduce heat to medium-high. Add the minced ginger to the wok and stir-fry for 30 seconds until fragrant. Pour in the prepared sauce mixture and bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency. Return the cooked beef to the wok and toss to coat evenly with the sauce. Remove from heat.
⏱️ 5 min
- 6
Clean the wok or use a separate non-stick pan. Heat 1-2 tablespoons of cooking oil over medium-high heat until shimmering. Pour in the egg mixture. Let the edges set for a few seconds, then gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to gently scramble until the eggs are mostly set but still very moist and glossy. Do not overcook.
⏱️ 3 min
- 7
To serve, divide the hot cooked rice among 4 serving bowls. Spoon a generous portion of the saucy beef over the rice. Carefully slide the silky eggs on top of the beef. Garnish with chopped scallions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Eggs with Beef (滑蛋牛肉飯)
For the Beef Marinade
- 400 g flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Silky Eggs
- 6 large eggs
- 2 tablespoons milk
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For the Sauce
- 120 ml chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Other Ingredients
- 2 tablespoons cooking oil, plus more for cooking eggs
- 1 tablespoon ginger, minced
- 2 scallions, chopped, for garnish
- 4 cups cooked rice, hot
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, baking soda, cornstarch, and 2 tablespoons of water. Mix well until the beef is evenly coated and the liquid is absorbed. Cover and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the beef is marinating, prepare the sauce. In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, sugar, and sesame oil. In a separate small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min - 3
Prepare the silky eggs. In a bowl, whisk together the large eggs, milk, Shaoxing wine, salt, and white pepper until just combined. Do not overbeat, as this can make the eggs less silky.
⏱️ 5 min - 4
Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 4 min - 5
Reduce heat to medium-high. Add the minced ginger to the wok and stir-fry for 30 seconds until fragrant. Pour in the prepared sauce mixture and bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency. Return the cooked beef to the wok and toss to coat evenly with the sauce. Remove from heat.
⏱️ 5 min - 6
Clean the wok or use a separate non-stick pan. Heat 1-2 tablespoons of cooking oil over medium-high heat until shimmering. Pour in the egg mixture. Let the edges set for a few seconds, then gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to gently scramble until the eggs are mostly set but still very moist and glossy. Do not overcook.
⏱️ 3 min - 7
To serve, divide the hot cooked rice among 4 serving bowls. Spoon a generous portion of the saucy beef over the rice. Carefully slide the silky eggs on top of the beef. Garnish with chopped scallions.
⏱️ 3 min