Let me tell you—this dish is like a hidden gem in the comfort food universe. Chinese Beef and Eggs is one of those quietly brilliant recipes that doesn’t try to show off but ends up stealing the show anyway. It’s savory, silky, deeply satisfying, and packed with umami in every bite. Think tender beef strips, softly scrambled eggs, and a glossy, flavorful sauce that pulls it all together.
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Whether you’re cooking a quick weeknight meal or just want something warm and cozy without too much fuss, this one’s a total winner. It comes together quickly, uses pantry staples, and tastes like something you’d order from your favorite Chinese restaurant (but better because you made it). Trust me—this one’s going to be a regular in your rotation.
Why You’ll Love Chinese Beef and Eggs
Versatile: Great as a quick dinner, late-night comfort meal, or even breakfast-for-dinner. Serve it over rice, tuck it into a wrap, or eat it on its own. It’s delicious any way you plate it.
Budget-Friendly: Uses simple, everyday ingredients like beef, eggs, and soy sauce. No need for fancy items—just real food, done right.
Quick and Easy: You’ll be in and out of the kitchen in no time. The cooking time is short, and the steps are super beginner-friendly.
Customizable: Want more veggies? Toss in bell peppers, onions, or snap peas. Prefer it spicier? A little chili garlic sauce does wonders.
Crowd-Pleasing: This one’s a hit with kids and adults alike. It’s mild enough for picky eaters but flavorful enough to impress your foodie friends.
Ingredients in Chinese Beef and Eggs
Here’s why this dish is pure comfort with a side of flavor explosion:
Beef (Flank or Sirloin): Thinly sliced against the grain for ultimate tenderness. A quick marinade makes it extra flavorful and juicy.
Eggs: Softly scrambled and stirred in at the end. They create that silky, custardy texture that makes this dish so irresistible.
Soy Sauce: The base of that savory umami punch. Choose low-sodium if you prefer more control over saltiness.
Oyster Sauce: Adds depth and a little sweetness. This stuff is like magic in a bottle.
Sesame Oil: Just a touch brings a nutty aroma that rounds out the dish beautifully.
Garlic & Ginger: The flavor foundation. Don’t skip these—fresh is best.
Cornstarch: Helps tenderize the beef and gives the sauce that perfect glossy finish.
Green Onions: For color, crunch, and a little bite. They’re the perfect finishing touch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to bring this tasty beauty to life:
Marinate the Beef: In a bowl, mix your sliced beef with soy sauce, cornstarch, and a little sesame oil. Let it sit for at least 10–15 minutes. This helps tenderize the meat and gives it a head start on flavor.
Scramble the Eggs: In a nonstick pan, scramble the eggs gently with a little oil or butter until just set but still creamy. Remove from heat and set aside.
Sauté Aromatics: In a hot wok or skillet, add a splash of oil and sauté your garlic and ginger until fragrant. This is when the kitchen starts to smell amazing.
Cook the Beef: Add the marinated beef and stir-fry quickly over high heat until it’s browned and nearly cooked through.
Add Sauce & Eggs: Pour in your oyster sauce mixture and stir everything together. Then gently fold in the scrambled eggs until they’re just warmed through and coated in that delicious sauce.
Top & Serve: Sprinkle with green onions and serve immediately. Rice is highly recommended to soak up all that savory sauce!
How to Serve Chinese Beef and Eggs
Steamed Rice: The classic pairing. Jasmine or medium-grain white rice works best to soak up the savory sauce.
Noodles: Toss the beef and eggs over lo mein or rice noodles for a fun twist.
Lettuce Wraps: Want something lighter? Spoon the mixture into butter lettuce cups for a fresh, crunchy bite.
With Veggies: Add a quick side of stir-fried greens or steamed broccoli to round out the meal.
As-Is: Honestly, this dish is comforting and hearty enough to stand on its own.
Additional Tips
Slice Beef Thinly: For tender bites, make sure you’re slicing against the grain and as thinly as possible.
Don’t Overcook the Eggs: Keep them slightly soft—they’ll continue cooking once added to the hot beef mixture.
Hot Pan = Quick Cooking: This is a fast-cooking dish, so have everything prepped before you start. High heat is key to keeping things tender and juicy.
Double the Batch: It reheats well, so make extra for lunch the next day.
Low-Carb Option: Skip the rice and serve with cauliflower rice or just extra veggies.
FAQ Section
Q1: Can I use ground beef instead of sliced beef?
A1: Yes! It won’t have quite the same texture, but it’s still delicious and faster to cook.
Q2: Can I make this dish ahead of time?
A2: You can prep the ingredients in advance, but for best results, cook it just before serving. Reheating is fine, but fresh is best.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently to keep the eggs soft.
Q4: Can I freeze this?
A4: Not ideal—the eggs can become rubbery. It’s better eaten fresh or from the fridge.
Q5: What’s the best cut of beef for this recipe?
A5: Flank steak, sirloin, or even ribeye works well. Just make sure it’s thinly sliced.
Q6: Can I add vegetables to the stir-fry?
A6: Absolutely! Bell peppers, snow peas, or bok choy are great additions.
Q7: What can I substitute for oyster sauce?
A7: Try hoisin sauce or a mix of soy sauce and a little brown sugar.
Q8: Is this dish gluten-free?
A8: It can be! Just use gluten-free soy sauce and oyster sauce alternatives.
Q9: Can I make it spicy?
A9: For sure. Add chili flakes, Sriracha, or a bit of chili oil to turn up the heat.
Q10: What kind of eggs work best?
A10: Any eggs will do, but fresh, large eggs give the best creamy texture.
And there you have it—your new go-to for a fast, flavorful, totally satisfying meal. This Chinese Beef and Eggs is humble in ingredients but rich in flavor, and once you try it, you’ll wonder how you ever lived without it. Make it tonight—you deserve a little comfort in a bowl.
Print
Chinese Beef and Eggs
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Gluten Free
Description
Chinese Beef and Eggs is a simple yet flavorful dish featuring tender flank steak and silky scrambled eggs. The beef is marinated in a savory mix of sesame oil, oyster sauce, and cornstarch, then cooked quickly with scrambled eggs. This one-pan meal is ready in just 30 minutes and is perfect for a quick and delicious dinner. #ChineseBeefAndEggs #OnePanMeals #QuickDinner #FlankSteak #EasyRecipes #ChineseCuisine
Ingredients
- 6–8 ounces flank steak, thinly sliced into 2- to 3-inch pieces
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon neutral oil (canola, vegetable, or avocado oil)
- 1 teaspoon oyster sauce
- 6 large eggs
- 1/8 teaspoon white pepper
- 1/2 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
Instructions
- In a medium bowl, combine the sliced beef 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 to make a slurry, then add it to the beaten eggs along with the chopped scallion. Beat again to combine.
- Heat your wok or frying pan over medium-high heat until hot (or just until it starts to smoke 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 once more and pour them evenly over the beef. Reduce the heat to medium and gently push the eggs across the pan with a spatula. Be careful not to let the eggs brown. Once the eggs are set and no longer runny, the dish is done.
- Serve immediately and enjoy!
Notes
- The beef should be thinly sliced against the grain to ensure tenderness.
- Make sure the pan is hot enough before adding the beef to get a quick sear.
- If using a nonstick pan, be sure to adjust the heat to prevent overcooking the eggs.
- Serve with steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 180mg