10-Minute Beef and Egg Over Rice (滑蛋牛肉燴飯)
Cooking in Chinglish recipe - Chinese
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz thinly sliced beef
- 2 tbsps soy sauce
- ½ tsp sugar
- 1 tbsps mirin
- 2 tsps tapioca flour/starch (or corn starch)
- 2 tbsps cooking oil
- 2 slices of ginger
- 1 scallion (thinly sliced, separate dark green and white/light green part)
- ¾ cup water
- 2 eggs
- 1-2 tsps sesame oil
- ⅛ tsp white pepper powder
- salt
- black vinegar
- cilantro
- chili oil/sauce
Instructions
- 1
Cut the sliced beef in half and gently separate them if they are stacked together.
- 2
Mix soy sauce, mirin and sugar together and set it aside.
- 3
Mix starch and 1 tbsp of cold water together and set it aside.
- 4
Heat a frying pan with cooking oil on medium low heat; put in ginger slices and light green/white parts of the scallion and saute until the aroma is released.
- 5
Pour in the sauce and let the sauce cook for 10 seconds before pouring in the water.
- 6
Bring it to a boil before adding beef. Make sure they are not sticking together. You can use a pair of tongs or chopsticks to separate them.
- 7
Once it's boiling again, even if the beef is not fully cooked, stir the starch water again and pour it into the pan slowly in a circular motion. Stir right away so that the starch would be evenly distributed.
- 8
After the contents are boiling again, pour in half of the the egg mixture, stir a bit and then pour in the rest in a circular motion.
- 9
Turn off heat and cover the pan with a lid for 1-2 minutes until the eggs are just set.
- 10
Taste to see if you need to add more salt. Add a drizzle of sesame oil, sprinkle some white pepper powder and the leftover scallion. Serve it right away with warm rice along with optional toppings if desired.