Cantonese Silky Eggs u0026amp; Beef
Learn how to make Cantonese Silky Eggs & Beef, a classic comfort dish featuring tender beef and soft scrambled eggs over steamed rice.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 serving steamed white rice
- 150 g ribeye steak
- 3 eggs, beaten
- 1 tsp cornstarch + 1 tsp water
- 1/2 tsp white pepper powder
- 1/4 tsp salt
- 1/4 cup chopped green onions
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 2 tsp Shaoxing wine
- 2 tsp dark soy sauce
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/4 tsp baking soda (optional, for tenderising the beef)
- 1/4 tsp white pepper powder
- 1 tsp sesame oil
Instructions
- 1
Freeze the beef for 30 mins to firm up for easier slicing. Thinly slice against the grain and mix all the marinade ingredients (except sesame oil) together. Once absorbed, drizzle sesame oil to seal in the moisture. Set aside.
- 2
Beat the eggs in a bowl, then mix in white pepper powder, and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onion and stir it into the egg mixture.
- 3
Heat oil in a wok or frying pan over high heat. Stir-fry beef until cooked. Remove and add to the beaten eggs.
- 4
Increase the pan to high heat and add more oil if necessary. Pour the egg and beef mixture into the pan. Let it sit for 5 seconds, then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.
- 5
Cook until the eggs reach your desired consistency (soft and silky is ideal).
- 6
Remove from the pan and serve immediately over steamed rice.