Smooth Egg and Beef on Rice Noodles 滑蛋牛河

🧂 Ingredients

• 450 g Cooked flat rice noodles

  , fresh
• 250 g Flank steak

  , sliced
• 2 Large eggs

  , beaten
• 2 stalks Green onions

  , chopped
• 1 ½ tbsp Oil

  for noodles
• 2 tbsp Oil
• 20 ml Water
• 2 tsp Corn starch
• ½ tsp Sugar
• ¼ tsp White pepper powder
• ¼ tsp Salt
• 1 tsp Light soy sauce
• 2 tsp Oil
• 1 c Water

  or broth
• 2 tsp Fish sauce
• 1 tsp Corn starch
• ½ tsp Sugar
• 1 tsp Light soy sauce
• 2 tsp Water

Instructions

• 1 Slice beef to approx. 3mm thick
• 2 Marinate beef with 20ml water, ½ tsp sugar, ¼ tsp salt, 2 tsp corn starch, ¼ tsp
  white pepper powder and 1 tsp light soy sauce. Mix well and gently massage the
  beef so that the water is completely absorbed
• 3 Add 2 tsp oil to the beef and massage again until the oil coats each piece of
  beef. Marinate for 30 minutes the oil will lock-in the marinade
• 4 Beat 2 large eggs and set aside
• 5 Chop green onions and set aside
• 6 Combine 1c water, 2 tsp fish sauce, 1 tsp corn starch and ½ tsp sugar for the
  sauce. Set aside If you don’t have fish sauce, you can also use 1 tsp light soy
  sauce and 1 tsp oyster sauce instead
• 7 Combine 1 tsp light soy sauce and 2 tsp water and set aside
• 8 Peel apart or loosen the rice noodles
• 9 Heat wok using high heat this is an extremely important step because if the wok
  is not hot enough, the rice noodles will turn mushy. You know it’s hot enough
  when a drop of water will evaporate as soon as it touches the wok
• 10 Add 1 ½ tbsp oil, swirl it around the wok
• 11 Add rice noodles. Stir-fry for 1 minute
• 12 Add the noodle seasoning onto the surface of the wok and keep stir-frying for 30
  seconds This step is for heating up the noodles as well as to give the noodles
  some “wok hei” and additional flavour
• 13 Remove noodles and put them on a serving plate Wash the wok if it has any of the
  noodle residue on it Anything not removed will end up becoming black specks in
  your sauce
• 14 Heat the wok on high heat again. Add 2 tbsp oil If the wok is not hot enough,
  the water you added to the beef will come out and then your beef with be stewed
  instead of stir-fried resulting in a tough texture
• 15 Add beef. If there is any water that has pooled on the bottom, just pour it out
  before putting it in the wok. Do not pour the water into the hot wok as this can
  cause dangerous oil splatter
• 16 Spread the beef out in single layer and let it cook for 30 seconds then flip it
  over and cook for another 30 seconds. You want to get a good sear and only cook
  it until it’s 50% done. Residual heat plus putting it back into the wok later
  will cook it to approx. 70% done or medium done
• 17 Remove beef from wok
• 18 Give the prepared sauce mixture a stir until the corn starch is well mixed and
  pour it into the wok. Bring it to a boil and turn the heat down to medium high
• 19 Slowly pour beat eggs into the wok. Pour in a circular motion or zigzag motion
  to create some ribbon effects. Let the eggs set for 20 seconds or until they
  become semi-solid
• 20 Using your spatula, slowly push the mixture to one side and repeat in the same
  direction. Do not use back and forth motion as it will break the egg ribbons
• 21 Once you can see formation of the egg ribbons, add the beef and chopped green
  onions It is typical for the eggs to be a bit raw in this dish but I like to
  fully cook the eggs to prevent any health hazards
• 22 Gently mix well
• 23 Pour over rice noodles and serve

Nutrition Info