Description
A quick and savory Chinese stir-fry recipe featuring tender marinated beef and fluffy scrambled eggs, garnished with fresh green onions. This dish makes a satisfying high-protein meal perfect for any time of day.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Egg Mixture
- 4 large eggs
- 2 tablespoons milk or water
- Salt to taste
For Cooking & Garnish
- 1 tablespoon vegetable oil
- 2 green onions, sliced
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with soy sauce, oyster sauce, sesame oil, cornstarch, and white pepper. Stir well to coat evenly and let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Prepare the Eggs: In another bowl, whisk the eggs with milk or water and a pinch of salt until the mixture is smooth and slightly frothy, ensuring fluffy scrambled eggs.
- Heat the Pan: Warm a large nonstick skillet or wok over medium-high heat and add the vegetable oil, swirling to coat the surface evenly.
- Cook the Beef: Add the marinated beef to the hot pan and stir-fry for 2 to 3 minutes until the meat is just browned and cooked through, maintaining tenderness without overcooking.
- Scramble the Eggs: Push the beef to one side of the pan, then pour the egg mixture into the empty space. Let the eggs sit undisturbed for about 30 seconds to begin setting, then gently scramble and fold them into the beef mixture until the eggs are just set but still tender.
- Finish and Garnish: Remove the skillet from heat, garnish the dish with sliced green onions for freshness, and serve hot over steamed rice or enjoy on its own for a protein-rich meal.
Notes
- For extra flavor, consider adding sautéed onions, minced garlic, or chili flakes during the beef stir-fry step.
- To create a saucier dish, add 2 tablespoons of water or broth at the end of cooking and stir to combine.
- This dish pairs well with steamed vegetables or a simple side of jasmine rice.
