Comfort at Your Table: Delightful Beef and Egg Stir Fry
Ponder over those culinary delights that nourish not just your physical being but also your spirit after a frenetic day. Recipes that are straightforward to craft, necessitating minimal clean-up, tend to be our cherished favorites. The beef and egg rice bowls, with their satisfying simplicity and delectable combination, perfectly hit that sweet spot.
A Classic Cantonese Serving: A Symphony on a Plate
Picture this: thinly sliced beef, lightly whisked eggs, your trusty wok sizzling, and the comforting hum of your rice cooker working its magic. Before you know it, you’re serving up a delicious rice bowl, faster than your local takeaway could ever deliver.
To some, Beef and Egg Stir Fry might seem an unusual pairing. However, this combination is a well-entrenched part of Cantonese cuisine, often spotted on the dining tables of traditional Chinese households.
Regularly sharing the spotlight with dishes like Beef Tomato Stir Fry, traditional Cantonese Beef, and Curry Beef, these meals arrive bubbling hot, neatly spread over a bed of fluffy white rice.
If you’re a fan of our Seafood Sauce, featuring Shrimp and Lobster, you’re bound to fall for this dish. Despite seeming a bit mismatched, the intriguing and delightful flavors explain why such culinary combinations continue to charm palates worldwide.
Essential Components for the Beef and Egg Stir Fry Rice Bowls
What You’ll Need for the Beef:
- 8 ounces of flank steak (225g, finely sliced)
- 1 teaspoon of oil
- 1 teaspoon of light soy sauce
- 1 teaspoon of cornstarch
- A pinch (1/8 teaspoon) of baking soda
For the Rest of the Dish, Gather:
- 1 tablespoon of oil
- 2 cloves of garlic (minced)
- 2 scallions (chopped)
- 1 tablespoon of Shaoxing wine
- 2½ cups of chicken stock or beef stock
- ¼ teaspoon of salt
- ¼ teaspoon of sugar
- 1 tablespoon of light soy sauce
- 2 teaspoons of dark soy sauce
- 1 tablespoon of oyster sauce
- ½ teaspoon of sesame oil
- A sprinkle of freshly ground white pepper
- 2 tablespoons of cornstarch (mixed with an equal quantity of water)
- 2 eggs, lightly whisked
Cooking Guide
- Start with preparing the beef. It’s a good trick to cut it while it’s somewhat frozen but soft enough for the knife to get through, ensuring neat, equal slices. Mix the beef slices with oil, soy sauce, cornstarch, and baking soda, until they’re thoroughly coated. Set it aside to marinate for around 15 minutes.
- Heat your wok to the point of smoke, and drizzle a tablespoon of oil around it. Quickly add the beef, spreading it evenly across the base of the wok. Let it sear for half a minute, stirring for a uniform cook.
- Introduce the garlic and a small part of the chopped white scallions. Swiftly stir-fry these together. Then pour in the Shaoxing wine, stirring for an additional 20 seconds.
- Include the chicken stock, salt, sugar, soy sauces, oyster sauce, sesame oil, and freshly ground white pepper, and allow all the elements to come to a gentle simmer.
- Incorporate the cornstarch slurry into the sauce. Let the sauce simmer until it’s thick enough to coat a spoon. You can adjust the thickness according to your preference – more cornstarch for a thicker consistency, or more stock for a lighter one.
- Drizzle the lightly whisked eggs over the mixture, using your spatula to gently fold them into the sauce. Aim for the eggs to cook in ribbons rather than large chunks. After about 10 seconds, scatter the remaining scallions and keep folding for another 5 seconds. Spoon over steamed rice and serve!
While slicing the beef, a sharp knife with a narrow blade can make the process easier and improve the texture of the dish.
Feel adventurous? Why not experiment with different protein sources? Try substituting the beef with chicken, tofu, or shrimp to add a unique twist to this traditional Cantonese dish. You’ll not only enjoy the fresh taste but also add an element of surprise to your mealtime.