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
Units
Scale
- 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