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    Home » Recipes » beef and lamb

    Beef with Scrambled Egg

    Last Modified: October 13, 2022 by Elaine| 7 Comments

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    Jump to Recipe - Print Recipe

    Super tender beef with soft scrambled egg.

    beef with scrambled egg |chinasichuanfood.com

    Previously I introduced super tender scrambled egg with counting method in shrimp with scrambled egg. But I adopt different cooking method in this one since unlike shrimp which can present good texture naturally, beef requires more protecting method to avoid being overcooked.

    beef with scrambled egg |chinasichuanfood.com

    I use a very basic method of preparing beef. Marinating with seasonings and starch and then add cold vegetable cooking oil just before stir-frying. This creates a super tender texture of beef and make them less sticky during stir-frying process.

    The beef is so tender to believe. Adding the cold egg liquid can lower the heating of beef at once and thus make the beef further cooked with a lower temperature. That's the reason why it is more tender than common beef stir-fry dishes. On the other hand, egg absorbed the liquid and flavor from the beef slices and thus turn to be extremely delicious.

    Cook’s Note

    • Cut the beef slice thin and more importantly evenly. We need to make sure they can be well cooked simultaneously.  
    • Cook smaller batches each time. Push the egg liquid from time to time to avoid continuous heating for firmed parts.
    • This dish should be served in the following minutes, since there are still lots of remaining heat, the egg can become firmer very quickly. The picture below is shoot about 5 minutes after finishing the dish. You can clearly see it is less tender than the previous one.
    beef with scrambled egg |chinasichuanfood.com

    Instructions

    Cut beef into slices and add salt, light soy sauce and cooking wine. Mix until the beef absorb all of the seasonings. Add starch and anther 2 teaspoon of water. Mix well and set aside for 15 minutes. Mix in 1 tablespoon of oil before stir frying.

    beef with scrambled egg|chinasichuanfood.com

    Add around 2 tablespoon of cooking oil in wok, until the oil is slightly warmed but not hot, slow the fire to medium fire and spread the beef slices in and cook until the color changed.

    Beef-with-scrambled-egg-9

    Pour the egg liquid in.

    beef with scrambled egg |chinasichuanfood.com

    Count for 2 seconds, move the egg and then another 2 seconds. Repeat until 8 to 10 seconds past. Transfer out in time. Do not stir the egg liquid continuously, otherwise it breaks into small crumbs. We need larger chunks.

    Beef-with-scrambled-egg-10

    Sprinkle some coriander stem (which actually performs better than spring onions, check my testing on instagram) and add some black pepper for mischievous flavor.

    beef with scrambled egg |chinasichuanfood.com

    This one is so different from basic beef stir fry in flavor. I highly recommend trying this.

    Following are some easy and yummy Chinese beef dishes.
    Beef chow fun
    Chinese beef curry
    Curry beef dumplings
    Sichuan dry fried beef
    Sichuan red braised beef
    Beef and snow pea stir fry

    beef with scrambled egg |chinasichuanfood.com

    Beef and Scrambled Egg

    Super tender beef and scrambled egg stir fry
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Cook Time 1 min
    Course Main Course
    Cuisine Cantonese cuisine
    Servings 2
    Calories 447 kcal

    Ingredients
      

    • 100g beef
    • 3 large eggs
    • coriander stem , chopped
    • 3 tbsp. vegetable cooking oil , divided

    Beef marinating

    • white pepper
    • ¼ tsp. salt
    • 1 tbsp. shaoxing wine
    • 2 tsp. cornstarch
    • ½ tbsp. light soy sauce

    Egg whisking

    • ¼ tsp. ground black pepper
    • ½ tbsp. light soy sauce
    • ½ tbsp. Chinese shaoxing cooking wine
    • ⅛ tsp. salt

    Instructions

    • Cut beef into slices and add salt, light soy sauce and cooking wine. Mix until the beef absorb all of the seasonings.Add starch and anther 2 teaspoon of water. Mix well and set aside for 15 minutes. Mix in 1 tablespoon of oil before stir frying.
    • Add around 2 tablespoon of cooking oil in wok, use medium fire and spread the beef slices in and cook until the color changed.
    • Pour the egg liquid in. Count for 2 seconds, move the egg and then another 2 seconds. Repeat until 8-10 seconds past. Transfer out immediately.
    • Sprinkle some chopped coriander stem and black pepper. Serve immediately!

    Nutrition

    Calories: 447kcalCarbohydrates: 6gProtein: 18gFat: 38gSaturated Fat: 24gCholesterol: 281mgSodium: 899mgPotassium: 226mgFiber: 1gSugar: 1gVitamin A: 355IUCalcium: 46mgIron: 2.1mg
    Keyword Beef, egg
    Tried this recipe?Mention @ChinaSichuanFood

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    • Curry Beef Dumplings
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    Reader Interactions

    Comments

    1. Andreas

      November 10, 2019 at 8:01 am

      Hi Elaine,

      I think in the first point of the Cooks Notes it should read "make" instead of "mare". I really like this recipe when reading it, but I'm not quite sure how to make a meal out of it. Could you give me a hint on suitable side dishes and a soup that would be fitting its taste?

      Regarding the beef, you mention, that it should be cut thinly. Is it Ok to put it in the freezer for a while to achieve this or do you have another method?

      Reply
      • Elaine

        November 10, 2019 at 6:53 pm

        Andreas,
        Nice catch as always. Thank you. Since there are lots of protein in this one, I would suggest making a leafy vegetable soup for example bok choy soup or other ones. Then match vegetable salad, fried peanuts or smashed cucumber as side dishes. Yes, smashed cucumber is a brilliant idea for this one for me.

        Reply
        • Andreas

          November 23, 2019 at 9:42 am

          5 stars
          Hi Elaine,

          I tried it and it tastes very good. The side dishes you recommend are perfect. It's however not easy. On my first attempt the pan was too hot when pouring the egg in. And it was really a challenge to get the soup ready at the exact same time so the bok choy is not overcooked.

          But I liked it so much that I'll try again. The next time I know what I'll have to watch out for.

          Thank's a lot!

          Reply
    2. Waffle hk

      July 17, 2022 at 5:43 pm

      What's the Chinese name for this please?

      Reply
      • Elaine

        July 17, 2022 at 10:42 pm

        Waffle,
        It is 蛋滑牛肉!

        Reply
    3. Jules

      December 14, 2022 at 2:27 pm

      What cut of beef do you use for this recipe?

      Reply
      • Elaine

        December 18, 2022 at 8:26 pm

        Jules,
        I use tenderloin. As long as the beef is well tenderized, cheap cut can have lovely tastes too.

        Reply

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