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
Scale
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.
