Beef and Egg Stir Fry Rice Bowls
Beef and Egg Stir Fry made with beef and eggs in a velvety brown sauce is a comfort food dish needed at the end of a busy weekday or on a lazy rainy Sunday.
Servings: 2
Calories: 485kcal
Ingredients
For the beef, you’ll need:
- 8 ounces flank steak (225g, thinly sliced)
- 1 teaspoon oil
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- 1/8 teaspoon baking soda
For the rest of the dish, you’ll need:
- 1 tablespoon oil
- 2 cloves garlic (minced)
- 2 scallions (chopped)
- 1 tablespoon Shaoxing wine
- 2½ cups chicken stock or beef stock
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- Freshly ground white pepper
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
- 2 eggs lightly beaten
Instructions
- Prepare the beef--a good tip is to slice it when it’s still slightly frozen, but soft enough to cut. This makes slicing perfectly uniform pieces quick and easy! Toss the beef with 1 teaspoon of oil, the soy sauce, cornstarch, and baking soda, until the beef is well-coated. Set aside to marinate for 15 minutes. If you’re starting with slightly frozen beef, it should come down to room temperature. You can also do this step in advance!
- Heat your wok until just smoking, and spread 1 tablespoon of oil around the perimeter. Immediately add the beef, and spread it in an even layer across the wok. Sear for 30 seconds, and give the beef a stir to ensure it cooks evenly.
- Add the garlic and a small handful of the white parts of the scallion. Quickly stir-fry to combine. Next, add the Shaoxing wine, and stir for another 20 seconds.
- Add the chicken stock, salt, sugar, soy sauces, oyster sauce, sesame oil, and fresh ground white pepper, and let everything come up to a low boil.
- Make the cornstarch slurry, and stir it into the sauce. Let the sauce simmer and thicken until it coats a spoon. If you like your sauce thicker, add more cornstarch and water; if you like your sauce thinner, add more stock. You’re the cook, so make it the way you like it!
- Next, pour the lightly beaten eggs over the mixture, and use your spatula to fold it gently into the sauce so the egg cooks in ribbons rather than in large clumps. After about 10 seconds, add in the rest of the scallions and continue folding the egg into the sauce for another 5 seconds. Serve over steamed rice!
Nutrition
Calories: 485kcal | Carbohydrates: 24g | Protein: 40g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 241mg | Potassium: 815mg | Fiber: 1g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 3.8mg | Calcium: 72mg | Iron: 3.7mg