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Chinese Beef & Eggs
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Chinese Beef & Eggs

Chinese Beef & Eggs

The first time I made this, I almost fell over it's so good. The first time I made it for Max & Chance when we shot it for YouTube - they almost fell over. If beef with scrambled eggs seems weird, just think of it as 'steak and eggs' - just an incredibly delicious and more flavorful version. And while I'm a fan of skipping ingredients in a recipe every now and then, don't leave out the cornstarch & baking soda - they help make the beef better and insanely tender.

Serves 2-3

Ingredients

Beef

  • 4-5 ounces steak
  • 2 tablespoons soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • Neutral oil

Eggs

  • 4 eggs
  • Neutral oil
  • 2 green onions, chopped fairly fine - plus a little extra for serving
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  1. Put steak in freezer 30 minutes, then slice into thin bites and put in a bowl
  2. Add the soy, oyster sauce, pepper, cornstarch, baking soda and 1 tablespoon oil - mix really well so all pieces are evenly coated and set aside 10 minutes
  3. Put the eggs in a separate bowl, beat well and add 1 tablespoon of oil and the green onions - mix to combine
  4. Put the cornstarch into a small bowl and add the water - stir making sure the cornstarch is fully incorporated, then add to the eggs and stir in
  5. When ready to cook, heat a pan well over high heat, and when almost smoking add another tablespoon of oil, and the beef - spread out over the bottom of the pan and let sit about 45 seconds to get a little color - then stir quickly just until all the slices have lost the color and beginning to brown - this shouldn't take more than a couple minutes - then remove and set aside
  6. Turn pan down to low, and when cooled a bit, add another tablespoon of oil and the eggs
  7. Stir constantly, but slowly, your goal is beautiful, soft cooked eggs
  8. And just as they are getting to your perfect doneness, add the beef mixing in well - then remove
  9. Serve with extra diced green onion
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