Chinese Beef and Eggs

5 from 7 votes

Chinese beef and eggs, with tender flank steak and silky scrambled eggs, is such a delicious, simple dish that cooks in one pan!

Prep Time25

Cook Time5

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 326kcal

Author: Judy

Ingredients

For the beef and marinade:

6-8 ounces flank steak (thinly sliced against the grain into 2- to 3-inch/5-8cm pieces)
2 tablespoons water
⅛ teaspoon salt
⅛ 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 rest of the dish:

6 large eggs
⅛ 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

US Customary - Metric

Instructions

In a medium bowl, add the sliced beef along 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 combined. Add the cornstarch slurry to the beaten eggs along with the scallion. Beat again to incorporate everything together, and you are ready to cook.
Place your wok or frying pan over medium-high heat until it starts to smoke (or just until it’s 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 one more time, and then pour evenly over the beef and reduce the heat to medium. With your spatula, gently push the eggs across the wok a few times—you don't want the eggs to brown. Once you see no more runny eggs, the dish is done. Dish it up immediately and serve!

Video

Notes

Most prep time is inactive marinating time. This recipe only takes about 5-10 minutes of active prep.

Nutrition

Chinese Beef and Eggs by The Woks of Life. 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