Beef and Egg Stir Fry is one of those dishes that provides both comfort and satisfaction at the end of a busy day––especially during the workweek or on a lazy rainy Sunday. “Easy-to-make” and “easy cleanup” are hallmarks of our simplest, most loved go-to dishes (which we keep in a handy list: Quick and Easy dishes), and this Beef and Egg Stir-fry certainly fits the bill.
You just slice up your beef, lightly beat a couple of eggs, fire up the wok and your handy dandy rice cooker, and these rice bowls are ready faster than it would take for your local delivery guy to make it to your house!
You may be thinking that this Beef and Egg Stir Fry seems like a weird combination, but it is a common Cantonese rice plate meal that you can find on the menu at old-school Cantonese restaurants in Chinatown–right alongside the Beef Tomato Stir Fry, Cantonese Beef, and Curry Beef, all served piping hot and fresh on a big platter of white rice!
I should also mention that if you love our Shrimp and Lobster Sauce, then you will also love this dish, because the concept and cooking method are both very similar. Both dishes may look a little hodgepodge to some, but the taste…well let’s just say there’s a reason these unlikely combos have persisted!
So, the next time you are wondering what to do for dinner and don’t want to spend a lot of time in the kitchen, try this Beef and Egg Stir Fry! And while you’re eating it, you’ll be thinking:
- Why don’t I do this more often?
- Man, this is a great bowl of food!
- Do I have enough beef to make this again tomorrow???
(In that order–based on my personal experience.) Enjoy this quick and easy beef and egg stir fry dish folks!
For the beef, you’ll need:
- 8 ounces flank steak, thinly sliced
- 1 teaspoon oil
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- Pinch of baking soda
For the rest of the dish, you’ll need:
- 1 tablespoon oil
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 tablespoon Shaoxing wine
- 2½ cups chicken stock or beef stock
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- Freshly ground white pepper
- Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
- 2 eggs, lightly beaten
Prepare the beef–a good tip is to slice it when it’s still slightly frozen, but soft enough to cut. This makes slicing perfectly uniform pieces quick and easy! Toss the beef with 1 teaspoon of oil, the soy sauce, cornstarch, and baking soda, until the beef is well-coated. Set aside to marinate for 15 minutes. If you’re starting with slightly frozen beef, it should come down to room temperature. You can also do this step in advance!
Heat your wok until just smoking, and spread 1 tablespoon of oil around the perimeter. Immediately add the beef, and spread it in an even layer across the wok. Sear for 30 seconds, and give the beef a stir to ensure it cooks evenly.
Add the garlic and a small handful of the white parts of the scallion. Quickly stir-fry to combine. Next, add the Shaoxing wine, and stir for another 20 seconds.
Add the chicken stock, salt, sugar, soy sauces, oyster sauce, sesame oil, and fresh ground white pepper, and let everything come up to a low boil.
Make the cornstarch slurry, and stir it into the sauce. Let the sauce simmer and thicken until it coats a spoon. If you like your sauce thicker, add more cornstarch and water; if you like your sauce thinner, add more stock. You’re the cook, so make it the way you like it!
Next, pour the lightly beaten eggs over the mixture, and use your spatula to fold it gently into the sauce so the egg cooks in ribbons rather than in large clumps.
After about 10 seconds, add in the rest of the scallions and continue folding the egg into the sauce for another 5 seconds.
Serve this Beef and Egg Stir fry over steamed rice!
- 8 ounces flank steak, thinly sliced
- 1 teaspoon oil
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- Pinch of baking soda
- 1 tablespoon oil
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 tablespoon Shaoxing wine
- 2½ cups chicken stock or beef stock
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- Freshly ground white pepper
- Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
- 2 eggs, lightly beaten
- Prepare the beef--a good tip is to slice it when it’s still slightly frozen, but soft enough to cut. This makes slicing perfectly uniform pieces quick and easy! Toss the beef with 1 teaspoon of oil, the soy sauce, cornstarch, and baking soda, until the beef is well-coated. Set aside to marinate for 15 minutes. If you’re starting with slightly frozen beef, it should come down to room temperature. You can also do this step in advance!
- Heat your wok until just smoking, and spread 1 tablespoon of oil around the perimeter. Immediately add the beef, and spread it in an even layer across the wok. Sear for 30 seconds, and give the beef a stir to ensure it cooks evenly.
- Add the garlic and a small handful of the white parts of the scallion. Quickly stir-fry to combine. Next, add the Shaoxing wine, and stir for another 20 seconds.
- Add the chicken stock, salt, sugar, soy sauces, oyster sauce, sesame oil, and fresh ground white pepper, and let everything come up to a low boil.
- Make the cornstarch slurry, and stir it into the sauce. Let the sauce simmer and thicken until it coats a spoon. If you like your sauce thicker, add more cornstarch and water; if you like your sauce thinner, add more stock. You’re the cook, so make it the way you like it!
- Next, pour the lightly beaten eggs over the mixture, and use your spatula to fold it gently into the sauce so the egg cooks in ribbons rather than in large clumps. After about 10 seconds, add in the rest of the scallions and continue folding the egg into the sauce for another 5 seconds. Serve over steamed rice!
Monica says
After making your HK style curry fish balls at lunch time, I made this for dinner last night. We all enjoyed it very much! Saucy meat dishes over rice is one of the best comfort foods and we can never get enough. : ) I’m having fun cooking my way through your incredible site. Thank you!
Bill says
Hi Monica, Comfort food is the best. Keep up the great cooking!
Terri W says
This is a HIT!!!! I just made it for dinner and used just under 2 1/2 cup stock and added a box of baby kale (to make it a well rounded one pot meal) and it was SO DELICIOUS!!!
Judy says
This is always a crowd pleaser. So glad you enjoyed it.
Moni says
Delicious however, I found there’s too much stock in this dish and cut some.
Bill says
Hi Moni, it’s always good to adjust to your preferences. Happy cooking!
binathon says
Twas another huge hit with me and my boyfriend. I’m obsessed with all the recipes in yalls blog now!! This is the fourth recipe I’ve tried and each one I dish out blows me out of the water. I’m Korean and my boyfriend is Taiwanese and we both enjoy comfort food from time to time, but obviously have different backgrounds. I had my phase of Korean cooking from Korean blogs but I had the hardest time finding an authentic Chinese food blog that was written in English. but ALAS!! I have found the recipebook holy grail!!
This dish was super easy to whip up AND it was a ONE POT dish. It took me less than 30 min from prep to fork in mouth. The only thing that I came across that I didn’t do right was the cornstarch slurry. For some reason, I found chunks of slime(?) in the meal? I wonder if I just didn’t mix it enough or if I mixed it too much? I know I followed the measurements correctly but not sure…everytime I use cornstarch slurry in anything it always goes wrong..hmm..
Anyways.. my boyfriend was very happy with the meal. He thought the flavors were very authentic and comforting which makes ME happy :)
Thank you!!!
Bill says
So happy to hear you are enjoying our blog and our recipes! When you use cornstarch slurry, you have to pay attention to two important things. One is that you must remix the slurry right before you use it, because the cornstarch settles to the bottom of the bowl. Second, you must add the slurry slowly, stir very quickly, and turn the heat down so the sauce is not furiously boiling, which could cook the cornstarch too quickly and cause the lumps you are seeing. Hope that helps and happy cooking!
jen says
can i sub ground beef?
Bill says
Hi jen, ground beef will work for this dish but I personally do prefer the tender slices of beef ;-)
Michelle says
Been a silent reader for a while, but made this the other night and it was amazing! Your recipes never disappoint! :)
Bill says
Hi Michelle, glad to see your comment and that you enjoyed this one! Keep up the great cooking!
Kristin says
I loved this, but I had lots of trouble getting the cornstarch slurry to mix in properly. I had clumps everywhere. What did I do wrong?
Toni Jean says
Make sure you re-stir your slurry right before adding. add slow and stir enthusiastically. (I can’t wait to make this one!)
Bill says
Hi toni, you are right!
Toni Jean says
I LOVE that! it doesn’t happen as often as i would like…. :D Thanks Bill!!
Aidy says
Once again you amaze me with these simple tasty dishes!
Like Hoy I also reduced the chicken stock a touch.
Many thanks again, this is by far the best food blog out there.
Bill says
Thanks Aidy!
Hoy says
Hi from the UK. First off, I your site is fantastic. Now I get to cook my favourite and also your new recipes! I made the Beef and Egg Stir Fry and it was so easy and yummy. (very similar to your gound pork recipe) My son loves it. Clean plate. I added Brocolli florets and used 2cups of chicken stock as 2 and half was too much :) Thank you.
Bill says
Thanks Hoy and glad you enjoyed this one!
Nicole says
Looks really yum. I hope i’ll be able to get all the ingredients
Bill says
Hi Nicole, Hope you find the ingredients locally. Once you have the basic sauces, you can cook many other recipes also!