Stir-fried Beef with Scrambled Eggs

Ingredients

Instructions

1. 1

   Marinate beef slices with light soy sauce, Shaoxing wine, cornstarch, sugar, white pepper, and cooking oil for at least 15 minutes.

2. 2

   Prepare the egg sauce: In a small bowl, combine beaten eggs with salt, sugar, white pepper, chicken stock, and the cornstarch slurry. Mix well.

3. 3

   Heat cooking oil in a wok over high heat. Add marinated beef and stir-fry quickly until about 80% cooked, about 1-2 minutes. Remove beef and any excess oil, set aside.

4. 4

   Wipe the wok clean if necessary. Heat another portion of cooking oil over medium heat. Add minced ginger and stir-fry until fragrant. Pour in the egg mixture.

5. 5

   As the eggs start to set, gently push them around with a spatula to create large, soft curds. When the eggs are about 80% set but still slightly runny, add the cooked beef back into the wok.

6. 6

   Toss gently for 30 seconds to combine everything, ensuring the beef is thoroughly heated and the eggs are cooked to a silky texture. Do not overcook the eggs.

7. 7

   Garnish with chopped scallions and serve immediately with steamed rice.