Chinese Beef & Egg Stir-Fry So Simple, So Delicious

Ingredients

• 1 pound Beef (tenderloin, top sirloin, or flank steak) (Trim sinew and fat, slice 1/4‑inch thick against the grain)
• 1/4 teaspoon Salt (For beef seasoning and a pinch for the eggs)
• 1/4 teaspoon Ground Black Pepper (Freshly ground)
• 1 tablespoon Shaoxing Cooking Wine (Optional; can substitute dry sherry)
• 1.5 tablespoons Light Soy Sauce (Divided: 1 tbsp for marinating, 0.5 tbsp for seasoning sauce)
• 0.5 tablespoon Dark Soy Sauce (Adds color and depth)
• 1.5 tablespoons Oyster Sauce (Divided: 1 tbsp for marinating, 0.5 tbsp for seasoning sauce)
• 0.5 tablespoon Cornstarch (Creates a thin protective coating on the beef)
• 6 tablespoons Vegetable Oil (Divided: 1 tbsp in the marinade, 2 tbsp for eggs, 3 tbsp for beef)
• 5 cloves Garlic (Minced)
• 1 tablespoon Fresh Ginger (Grated)
• 1/2 piece Bell Pepper or Hot Chilies (Diced; use bell pepper for mild heat or chilies for spice)
• 2 stalks Spring Onions (Separate white and green parts; white for cooking, green for garnish)
• 5 large Eggs (Beaten lightly; keep yolk and white slightly separate for texture)

Instructions

1. Slice and Trim the Beef

   Remove any sinew and excess fat, then slice the beef about 1/4‑inch thick across the grain so the pieces stay tender during the quick stir‑fry.

   Time: PT10M

2. Marinate the Beef

   In a bowl combine 1/4 tsp salt, 1/4 tsp ground pepper, 1 tbsp Shaoxing wine (or sherry), 1 tbsp light soy sauce, 1 tbsp oyster sauce, 0.5 tbsp cornstarch and 1 tbsp vegetable oil. Add the beef slices, toss to coat, and let rest while you prep the other ingredients.

   Time: PT5M

3. Prepare Aromatics & Vegetables

   Finely mince 5 garlic cloves, grate 1 tbsp fresh ginger, dice ½ bell pepper (or 2 small chilies), and separate the white and green parts of 2 spring onions. Set aside in separate bowls.

   Time: PT10M

4. Make the Seasoning Sauce

   Mix 0.5 tbsp light soy sauce, 0.5 tbsp oyster sauce and 0.25 tsp ground pepper in a small bowl. This will be added at the end for a quick flavor boost.

   Time: PT2M

5. Lightly Beat the Eggs

   Crack the 5 eggs into a bowl, add a pinch of salt and beat just until the whites and yolks are loosely combined; do not over‑whisk.

   Time: PT2M

6. Cook the Eggs First

   Heat the wok over high heat, add 2 tbsp vegetable oil. When the oil shimmers, pour in the beaten eggs. Let sit untouched for about 30 seconds, then gently stir once to form large soft curds. Cook for another 1 minute until the whites are set but the yolk is still slightly runny. Transfer to a plate.

   Time: PT2M

   Temperature: high heat

7. Stir‑Fry Beef and Combine All Ingredients

   Re‑heat the wok on high, add 3 tbsp oil. Swirl, then add garlic and ginger; stir‑fry for 20 seconds until fragrant. Add the marinated beef, spreading it out. Cook 20 seconds, flip, and cook another 20 seconds – the beef should be just browned on the outside. Drizzle 0.5 tbsp dark soy sauce around the pan edges, let it sizzle for 20 seconds for color. Add the diced bell pepper, white parts of the spring onions, the cooked eggs and the seasoning sauce. Stir‑fry everything together for 20 seconds. Finally, toss in the green spring‑onion parts, give a quick stir and turn off the heat.

   Time: PT5M

   Temperature: high heat

8. Plate and Serve

   Immediately transfer the stir‑fried beef with eggs to a serving plate to prevent residual heat from over‑cooking the meat. Serve hot with steamed jasmine rice.

   Time: PT1M

Nutrition Facts

Calories

475

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef (tenderloin, top sirloin, or flank steak): flank steak, sirloin
• Instead of Shaoxing Cooking Wine: dry sherry
• Instead of Light Soy Sauce: tamari (gluten‑free)
• Instead of Oyster Sauce: mushroom soy sauce
• Instead of Cornstarch: potato starch
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Bell Pepper or Hot Chilies: red pepper flakes
• Instead of Eggs: duck eggs

Equipment Needed

• Sharp Chef’s Knife
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Whisk or Fork
• Plate for Resting Eggs

Critical Steps — Do Not Skip

• Slice the beef perpendicular to the grain to ensure tenderness
• Marinate with cornstarch and oil to create a protective coating
• Cook the eggs briefly and keep them slightly soft
• Stir‑fry over very high heat for only seconds to avoid toughening the beef
• Add dark soy sauce around the pan edges for color without burning the sauce

Chef Tips from the Video

• Let the marinated beef rest for a few minutes while you prep other items – this helps the flavors penetrate
• Use a wok for the best heat distribution; if using a skillet, pre‑heat it longer
• Add the dark soy sauce around the pan edges, not directly into the meat, to avoid burning and to achieve a glossy color

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently on low heat to avoid over‑cooking the eggs

Freezer: Not recommended – the texture of the eggs changes when frozen

Room temperature: Can sit at room temperature for up to 1 hour after cooking

Make-Ahead Tips

• Marinate the beef up to 2 hours ahead and keep refrigerated
• Pre‑chop garlic, ginger and vegetables and store in sealed containers
• Cook the eggs a day ahead; re‑heat quickly with the beef just before serving

Frequently Asked Questions