Cantonese•quick
Beef and Scrambled Egg
Super tender beef and scrambled egg stir fry
- Prep time
- 15 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100g beef
- 3 large eggs
- coriander stem (, chopped)
- 3 tbsp. vegetable cooking oil (, divided )
- white pepper
- 1/4 tsp. salt
- 1 tbsp. shaoxing wine
- 2 tsp. cornstarch
- 1/2 tbsp. light soy sauce
- 1/4 tsp. ground black pepper
- 1/2 tbsp. light soy sauce
- 1/2 tbsp. Chinese shaoxing cooking wine
- 1/8 tsp. salt
Instructions
- 1
Cut beef into slices and add salt, light soy sauce and cooking wine. Mix until the beef absorb all of the seasonings.Add starch and anther 2 teaspoon of water. Mix well and set aside for 15 minutes. Mix in 1 tablespoon of oil before stir frying.
- 2
Add around 2 tablespoon of cooking oil in wok, use medium fire and spread the beef slices in and cook until the color changed.
- 3
Pour the egg liquid in. Count for 2 seconds, move the egg and then another 2 seconds. Repeat until 8-10 seconds past. Transfer out immediately.
- 4
Sprinkle some chopped coriander stem and black pepper. Serve immediately!