Slick Eggs and Beef Over Rive

Beef and Egg Stir Fry Rice Bowls

Posted:6/18/2017 Updated:9/02/2020

Beef and Egg Stir Fry is one of those dishes that provides both comfort and satisfaction at the end of a busy day. "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.

A Simple Cantonese Meal Over Rice

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. It's actually a common Cantonese rice plate meal that you can find on the menu at old-school Chinatown restaurants.

You'll see it 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!

Becoming A Go-To Recipe

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!

Cantonese Beef and Egg: Recipe Instructions

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 light 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!

For more information on preparing beef, see Bill's post on How to Slice and Velvet Beef for stir fries.

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 scallions. Quickly stir-fry to combine. Next, add the Shaoxing wine, and stir for another 20 seconds.

Add the chicken stock, salt, sugar, light soy sauce, dark soy sauce, 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!

Prep: 25 minutes

Cook: 5 minutes

Total: 30 minutes

For the beef, you'll need:

• ▢ 8 ounces flank steak (225g, thinly sliced)
• ▢ 1 teaspoon oil
• ▢ 1 teaspoon light soy sauce
• ▢ 1 teaspoon cornstarch
• ▢ 1/8 teaspoon baking soda

• 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!

Calories: 485 kcal (24%) Carbohydrates: 24 g (8%) Protein: 40 g (80%) Fat: 24 g (37%) Saturated Fat: 6 g (30%) Cholesterol: 241 mg (80%) Potassium: 815 mg (23%) Fiber: 1 g (4%) Sugar: 6 g (7%) Vitamin A: 355 IU (7%) Vitamin C: 3.8 mg (5%) Calcium: 72 mg (7%) Iron: 3.7 mg (21%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

About Bill

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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