If you are craving a dish that strikes the perfect balance between tender, savory beef and silky, flavorful eggs, you have come to the right place. This Chinese Beef and Eggs Recipe is an absolute gem from home kitchens, bringing together simple ingredients with classic Chinese cooking techniques to deliver an irresistible combination of textures and tastes. The tender marinated flank steak melds beautifully with the delicate, slightly spiced eggs for a quick, comforting meal that feels both refined and deeply satisfying. Whether you’re cooking for family or friends, this recipe is guaranteed to become a beloved staple that impresses every time.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Chinese Beef and Eggs Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s tenderizing the beef, adding a savory note, or creating eggs with a perfectly smooth texture and subtle layers of flavor. All these components come together effortlessly to form a dish that feels complex but is truly straightforward to prepare.
- Flank steak (6-8 ounces): Thinly sliced against the grain, this cut ensures tender, juicy beef that soaks up the marinade wonderfully.
- Water (2 tablespoons): Used both in the marinade and cornstarch slurry to create smooth textures and help tenderize the meat.
- Salt (⅛ teaspoon and ½ teaspoon): Balances flavors in both the marinade and the eggs, essential for seasoning.
- Baking soda (â…› teaspoon): A gentle tenderizer that helps break down meat fibers for extra softness.
- Cornstarch (½ teaspoon and 2 teaspoons): Adds silkiness to the eggs and locks in moisture for the beef.
- Sesame oil (½ teaspoon and 1 teaspoon): Adds a distinct nutty aroma and depth to the overall flavor.
- Neutral oil (such as canola or vegetable, 1 teaspoon and 4 tablespoons): Perfect for high-heat cooking without overpowering flavors.
- Oyster sauce (1 teaspoon): Contributes umami richness that complements the beef beautifully.
- Eggs (6 large): The star ingredient for the silky, fluffy portion that pairs perfectly with the beef.
- White pepper (â…› teaspoon): Adds a subtle warmth and distinctive peppery note to the eggs.
- Shaoxing wine (1 teaspoon): Infuses the eggs with a touch of sweetness and complexity.
- Scallion (1, finely chopped): Provides a fresh, bright contrast and lovely bursts of color.
How to Make Chinese Beef and Eggs Recipe
Step 1: Marinate the Beef
Start by placing your thinly sliced flank steak into a medium bowl. Add the water, salt, baking soda, cornstarch, sesame oil, neutral oil, and oyster sauce. This mixture not only tenderizes the beef but also layers it with deep umami flavor, which will shine through in the final dish. Let it sit for 15 to 30 minutes — this small wait unlocks all the savory potential.
Step 2: Prepare the Egg Mixture
While the beef marinates, whisk together the eggs, white pepper, salt, sesame oil, and Shaoxing wine. The Shaoxing wine is a wonderful secret to adding subtle sweetness and depth. Next, create a slurry by mixing 2 teaspoons of cornstarch into 2 tablespoons of water until smooth, then blend this into the eggs, along with the scallions. This step ensures your eggs set with a lush, silky texture that is simply divine.
Step 3: Cook the Beef
Heat your wok or frying pan over medium-high heat until almost smoking hot. Add the neutral oil, then carefully lay out the marinated beef slices in a single layer. Sear each side quickly for about 20 seconds so the beef locks in all its juices while achieving a slight crust. This quick, high heat helps keep the beef tender yet flavorful.
Step 4: Add and Cook the Eggs
Give the egg mixture another quick whisk to keep everything well combined. Pour the eggs evenly over the cooked beef, then reduce the heat to medium. Using a spatula, gently move the eggs around the pan a few times to prevent browning and to help them set evenly. This gentle folding produces soft, creamy folds of egg that contrast wonderfully with the beef’s texture. When you see no runny egg left, the dish is ready to serve immediately for the best experience.
How to Serve Chinese Beef and Eggs Recipe
Garnishes
Fresh garnishes can really elevate the stunning flavors of this dish. Sprinkle some finely chopped scallions or fresh cilantro on top to add color and a pop of freshness. A light drizzle of toasted sesame oil just before serving enhances the nutty aroma beautifully. For a mild kick, you can also add a pinch of crushed red pepper flakes or a few thin slices of fresh chili.
Side Dishes
This Chinese Beef and Eggs Recipe pairs wonderfully with steamed jasmine rice or fluffy white rice, allowing the rich flavors to soak into each bite. For a balanced meal, serve with stir-fried greens such as bok choy or gai lan, lightly tossed in garlic and soy sauce. If you want something heartier, simple fried noodles or a light broth-based soup round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the beef and eggs over a bed of fried rice for a one-pan style meal that’s bursting with flavor. Alternatively, turn the dish into a congee topper for a comforting breakfast or lunch option. Sometimes, plating the beef and eggs alongside pickled vegetables adds vibrant acidity and contrast, creating an eye-catching and satisfying plate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (although it’s hard not to finish it in one sitting), store the beef and eggs in an airtight container once cooled to room temperature. Keep it in the refrigerator and consume within 2 to 3 days for the best texture and flavor.
Freezing
This dish isn’t ideal for freezing because the eggs can become rubbery and watery when thawed. If you must freeze leftovers, opt to freeze the marinated beef separately before cooking. That way, you can prepare fresh eggs when ready to enjoy the full silky experience.
Reheating
To reheat, use a gentle warming method such as steaming or microwaving on medium power in short intervals. Stir gently to help preserve the creamy texture of the eggs. Avoid high heat or prolonged reheating to prevent the eggs from curdling or the beef from drying out.
FAQs
Can I use a different cut of beef for this recipe?
Yes, while flank steak is preferred for its tenderness and flavor, you can substitute with sirloin or skirt steak sliced thinly. Just be mindful to slice against the grain to keep the beef tender.
What if I don’t have Shaoxing wine? Are there alternatives?
If you don’t have Shaoxing wine on hand, dry sherry or a splash of light cooking sake can work as substitutes. Avoid using regular wine as it might alter the flavor balance.
How do I know when the eggs are perfectly cooked?
When the eggs lose their runny appearance but remain soft and slightly jiggly without browning, they are perfectly cooked. The texture should be silky and just set when you remove them from the heat.
Can this recipe be adjusted for less spicy or more savory?
Absolutely! This Chinese Beef and Eggs Recipe is quite flexible. Adjust white pepper to reduce spiciness, or add a splash more oyster sauce or soy sauce for a more savory profile according to your taste.
Is this dish suitable for meal prep?
It’s great for next-day lunches and dinners but best enjoyed fresh due to the delicate texture of the eggs. Marinating the beef ahead of time helps speed up the cooking process when you’re ready to prepare the dish.
Final Thoughts
Giving the Chinese Beef and Eggs Recipe a try means indulging in a dish that soothes the soul and dazzles the palate with every bite. Its harmonious balance of tender, flavorful beef and delicate, aromatic eggs makes it a quick yet special meal anyone can master. I truly hope you enjoy cooking and sharing this dish as much as I do here — it’s a genuine crowd-pleaser and a kitchen favorite that never disappoints.
Print
Chinese Beef and Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
A quick and savory Chinese Beef and Eggs recipe featuring tender marinated flank steak and silky scrambled eggs infused with Shaoxing wine and scallions. Cooked in a wok for a perfect balance of flavors and textures, this dish comes together in just 30 minutes and serves 4.
Ingredients
For the Beef Marinade
- 6–8 ounces flank steak, thinly sliced against the grain into 2- to 3-inch (5–8 cm) pieces
- 2 tablespoons water
- â…› teaspoon salt
- â…› teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- 1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)
- 1 teaspoon oyster sauce
For the Eggs
- 6 large eggs
- â…› 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 for cooking (such as canola, vegetable, or avocado oil)
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons water, ⅛ teaspoon salt, ⅛ teaspoon baking soda, ½ teaspoon cornstarch, ½ teaspoon sesame oil, 1 teaspoon neutral oil, and 1 teaspoon oyster sauce. Mix thoroughly to ensure the beef is evenly coated. Let it marinate for 15 to 30 minutes to tenderize and absorb flavors.
- Prepare the Egg Mixture: In a separate bowl, beat the 6 large eggs with ⅛ teaspoon white pepper, ½ teaspoon salt, 1 teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Stir the 2 teaspoons cornstarch mixed with 2 tablespoons water (cornstarch slurry) into the eggs, followed by the finely chopped scallion. Beat the mixture once more to combine all ingredients evenly.
- Cook the Beef: Heat a wok or large frying pan over medium-high heat until it just starts to smoke or is very hot. Add 4 tablespoons neutral oil and swirl to coat the surface. Add the marinated beef in a single layer; sear for 20 seconds on each side, ensuring a quick cook that keeps the beef tender and flavorful.
- Add and Cook the Eggs: Beat the egg mixture one final time and pour it evenly over the seared beef in the wok. Reduce the heat to medium. Using a spatula, gently push the eggs around the wok occasionally to scramble softly without browning. Continue cooking until the eggs are set and no longer runny, maintaining a soft, silky texture.
- Serve: Immediately transfer the cooked beef and eggs to plates and serve hot for a delicious, comforting meal.
Notes
- Be sure to slice the beef against the grain to ensure tenderness.
- Do not overcook the eggs; aim for a soft scramble with no browning to keep the texture silky.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use a wok or nonstick pan for best results when cooking over high heat.
- Adjust seasoning to taste, especially salt and white pepper.
