Hong Kong Style Slippery Eggs and Beef on Rice

Classic Cantonese dish that comes together in minutes, Slippery Egg and Stir
Fried Beef Over Rice

Servings: 2 servings

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Main Course homestyle soul food

Asian

Egg Cantonese cooking plate rice Slippery beef

Instructions

1 Slice the beef to 0.2 mm thick, add the marinade ingredients except for the oil,
marinade for 20 minutes. As the beef sits it will absorb alot of the water. Add
oil after the beef has sat. Set aside.
2 In a small bowl, beat eggs with a pinch of salt. Set aside.
3 Heat oil in a pan over medium-high heat, add beef, stir-fry until it is no
longer pink. Remove the beef and set aside. If beef has a lot of liquid, pour it
into a strainer placed over a bowl to drain.
4 Pour the broth or water into the pan used to stir-fry the beef, add salt and
sugar, and bring it to a boil.
5 Add the cornstarch water mix, and bring to a boil again. The mixture will
thicken to a thin sauce consistency. Lower the heat to medium-low.
6 Pour the eggs into the sauce in a stream moving around the pan. Let it set a bit
and then stir gently to allow eggs to continue to cook and set a bit more. It
will still be very loose and the stock slurry will still be visible.
7 Add the beef and sliced scallions and cook for 30 seconds to one minute,
stirring gently to blend the sauce and eggs. The mixture will be saucy.
8 Spoon cooked hot rice into shallow bowls large enough to hold 1-2 cups of rice.
Pour the beef and egg mixture over the rice. Garnish with additional sliced
scallions and cilantro. Serve immediately.