Chinese beef and eggs is a delightful dish that pairs perfectly with a bowl of rice! When served alongside a vegetable stir-fry and perhaps another dish, this meal stretches 6-8 ounces of beef and six eggs to serve 3-4 people, delivering a luxurious and incredibly flavorful dinner.
In our younger days, when Bill and I had little girls, we often purchased a large cut of meat—like flank steak or pork shoulder—usually on sale. We would then divide it into smaller portions for stir-fries, using some during the week and freezing the rest.
While I may not eagerly await double coupon day as I once did, we still follow this practice today. It’s an excellent way to maximize your grocery budget and reduce meat consumption without sacrificing flavor or satisfaction!
Tender Beef, Silky Eggs
You might already be familiar with our Beef and Egg Stir-fry Rice Bowl recipe, another easy and delicious stir-fry! This recipe is saucier, perfect for soaking into a generous serving of steamed rice. The eggs are incorporated directly into the sauce, creating a texture reminiscent of shrimp with lobster sauce.
In contrast, this beef and egg dish is akin to the classic Cantonese Shrimp & Eggs, celebrated for its fluffy texture and tender shrimp. The same principles apply here, with techniques that ensure both the eggs and beef remain incredibly tender:
- The Eggs: Adding a cornstarch slurry to the beaten eggs—a traditional Chinese technique—yields a silky texture as they cook.
- The Beef: Slice the beef against the grain (it’s easier if it’s still slightly frozen). Bill demonstrates this technique well, and Sarah also showcases it in the accompanying video. Velveting is crucial! Marinating the beef with water, cornstarch, and oil creates a protective coating that keeps it juicy in the hot wok. A pinch of baking soda tenderizes the meat, while a dash of oyster sauce and sesame oil adds flavor. You can learn more about velveting beef in our YouTube video!
This one-wok wonder offers incredible value for your time and effort, cooking in mere minutes. While it may seem simple compared to more elaborate Chinese dishes, its taste is exceptional. You simply must try it!
For Some Korean Chinese Fusion…
In our YouTube video, you’ll see us enjoying this dish with kimchi after the photos were taken. Kaitlin often brings kimchi from a Korean family-owned bodega in her neighborhood for Sarah and me, as we live in the suburbs and have to drive 45 minutes for homemade kimchi.
The combination of kimchi and beef is well-known, so instead of stir-frying vegetables on the side, we savored the beef and egg with a bowl of rice and a generous serving of kimchi. It was delicious! If you have kimchi in your fridge, give it a try!
Ready to Cook? Watch First!
Beef & Egg Recipe 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 marinate for 15-30 minutes.
Meanwhile, beat the eggs with white pepper, salt, sesame oil, and Shaoxing wine. Mix the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch slurry to the beaten eggs along with the scallions. Beat again to combine, and you’re ready to cook.
Heat your wok or frying pan over medium-high heat until it begins to smoke (or just until hot if using a nonstick pan). Add the oil and cook the beef in a single layer for 20 seconds on each side.
Beat the eggs once more, then pour them evenly over the beef and reduce the heat to medium.
With your spatula, gently push the eggs across the wok several times, avoiding browning. Once there are no runny eggs left, dish it up immediately and serve!
Chinese Beef and Eggs
This dish features tender flank steak and silky scrambled eggs, making it a delicious and simple meal that cooks in one pan!
Serves: 4
Prep: 25 minutes
Cook: 5 minutes
Total: 30 minutes
Ingredients
For the beef and marinade:
- Sliced beef
- Water
- Salt
- Baking soda
- Cornstarch
- Sesame oil
- Neutral oil
- Oyster sauce
For the rest of the dish:
- Eggs
- White pepper
- Shaoxing wine
- Scallions
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 marinate for 15-30 minutes.
- Meanwhile, beat the eggs with white pepper, salt, sesame oil, and Shaoxing wine. Mix the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch slurry to the beaten eggs along with the scallions. Beat again to combine.
- Heat your wok or frying pan over medium-high heat until it begins to smoke. Add the oil and cook the beef in a single layer for 20 seconds on each side.
- Beat the eggs once more, then pour them evenly over the beef and reduce the heat to medium. Gently push the eggs across the wok until there are no runny eggs left. Serve immediately!
Tips & Notes:
Most of the prep time is inactive marinating time. This recipe only requires about 5-10 minutes of active preparation.
Nutrition Facts
Calories: 326 kcal (16%)
Carbohydrates: 2 g (1%)
Protein: 21 g (42%)
Fat: 26 g (40%)
Saturated Fat: 5 g (25%)
Cholesterol: 280 mg (93%)
Sodium: 563 mg (23%)
Potassium: 294 mg (8%)
