Description
This Chinese Beef and Eggs recipe offers a delightful combination of tender marinated beef slices scrambled with soft, fluffy eggs in a savory, slightly sweet sauce. Quick and easy to make, it’s perfect for a flavorful weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Beef and Eggs
- 1 lb beef (flank steak or sirloin), thinly sliced against the grain
- 4 large eggs
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper, to taste
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Additional Ingredients
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/2 teaspoon sesame oil
Instructions
- Whisk the eggs: In a bowl, whisk the eggs with a pinch of salt and pepper until well combined. Set aside.
- Prepare the sauce: In a separate bowl, mix together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sugar. Set this sauce mixture aside.
- Cook the beef: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the thinly sliced beef in a single layer and cook for 2-3 minutes until browned, stirring occasionally. Remove the beef from the skillet and set aside.
- Scramble the eggs: In the same skillet, add a little more oil if needed. Pour in the beaten eggs and gently scramble until just set but still soft. Remove them from the skillet and set aside with the beef.
- Sauté garlic and simmer sauce: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the prepared sauce mixture and bring it to a simmer, stirring occasionally.
- Combine beef and sauce: Return the cooked beef to the skillet and toss to coat evenly in the sauce. Let it cook for 1-2 minutes until heated through.
- Mix in scrambled eggs: Return the scrambled eggs to the skillet and gently fold everything together. Drizzle sesame oil over the top and sprinkle chopped green onions before serving.
- Serve: Serve hot over steamed rice or noodles to complete the meal.
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- Adjust the level of sweetness or acidity in the sauce by modifying sugar or rice vinegar to taste.
- Use fresh garlic and green onions for the best flavor.
- You can substitute flank steak or sirloin with other quickly cooking beef cuts.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.
