Beef and Egg Stir-Fry Rice Bowls

Name: Beef and Egg Stir-Fry Rice Bowls
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Ingredients: 8 oz flank steak; 2 scallions; 2 clove garlic; 2 eggs; 4 tsp oil; 2 1/2 cup chicken stock or beef stock; 1 tbsp Shaoxing wine; 1 tsp light soy sauce; 2 tsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp cornstarch; 1/2 tsp sesame oil; 1/4 tsp salt; 1/4 tsp sugar; 1/8 tsp baking soda; 1 pinch Freshly ground white pepper

These beef and egg stir-fry rice bowls are fast, savory, and deeply satisfying, with tender slices of steak in a silky sauce streaked with delicate egg ribbons. It is a takeout-style weeknight dinner that comes together quickly and tastes especially good spooned over hot steamed rice.

Servings2 Portions

Prep Time25 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

flank steak
8 oz
scallions
2
garlic
2 clove
eggs
2
oil
4 tsp
chicken stock or beef stock
1 cup
Shaoxing wine
1 tbsp
light soy sauce
1 tsp
dark soy sauce
2 tsp
oyster sauce
1 tbsp
cornstarch
1 tsp
sesame oil
0.5 tsp
salt
0.3 tsp
sugar
0.3 tsp
baking soda
0.1 tsp
Freshly ground white pepper
1 pinch

Step-by-Step Instructions

Slice the flank steak thinly against the grain. If the beef is slightly firm from the freezer, it will be easier to cut into even slices. Toss the beef with 1 tsp oil, light soy sauce, 1 tsp cornstarch, and baking soda until evenly coated, then let it marinate for 15 minutes.

Heat a wok or large skillet over high heat until very hot. Add the remaining oil and swirl to coat the surface. Add the beef in a single layer and sear for about 30 seconds, then stir-fry for another 30 to 60 seconds until the meat is mostly browned.

Add the minced garlic and the white parts of the scallions. Stir-fry briefly until fragrant, about 15 seconds. Pour in the Shaoxing wine and stir for about 20 seconds to cook off the harsh alcohol.

Add the stock, salt, sugar, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir well and bring the mixture to a gentle simmer.

In a small bowl, mix the remaining cornstarch with a little cold water to make a slurry. Stir it into the pan and simmer until the sauce lightly thickens and coats the back of a spoon.