Beef and Egg Stir Fry

from the Megler Kitchen, modified from Woks of Life


For the beef: 
2 lbs of bottom round steak, or other cheap-ish steak
1 tsp Canola or other neutral oil
1 tsp soy sauce
1 tsp corn starch

For the sauce: 
2 tbsp Canola or other neutral oil
2 cloves garlic, minced
1 bunch scallions, green parts chopped into 1 inch pieces, whites chopped fine
1 tbsp Rice cooking wine or Shaoxing wine
2 1/2 cups chicken stock (or beef stock)
1/4 tsp salt
1/4 tsp sugar
1 tbsp soy sauce
2 tsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1/8 tsp white pepper
Cornstarch slurry (2.5 tbsp cornstarch mixed with 2.5 tablespoons water)
2 eggs, lightly beaten

1. Prepare Beef: slice beef into approximately 1/2 cm (~1/4 inch) thin slices. If you have problems, you can freeze the meat for 10min or so to make it more firm. Mix with oil, soy sauce and 1 tsp corn starch. Let sit for approximately 15 minutes (as you prep things for the sauce)

2. Combine chicken stock, salt, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil and white pepper in a bowl. Set aside. 

3. Prep green onions and garlic. Set aside. 

4. Prepare corn starch slurry. 

5. Cook the beef: add 1 tbsp oil into large fry pan (or Wok) and heat on medium high until shimmering. Add beef in single layer, being sure to not crowd the pan (it usually takes 3 batches in our pan). Cook until beef is crispy but not fully cooked. Remove from pan and continue until all beef is done. Set aside. 

6. Add 1 tbsp oil into pan over medium high heat. Add white part of green onions and garlic, and cook for approx 20 seconds. Add 1 tbsp rice wine to deglaze. Add the cooked beef and sauce. Bring to a simmer and add corn starch slurry. Let thicken until it coats a spoon (or desired thickness)

7. Pour lightly beaten eggs over mixture. Swirl eggs into mixture using a spoon. Once the egg is cooked (~30 seconds), stir in green parts of scallions. Serve over rice. 


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