If you’re searching for the ultimate comfort dish that comes together in under half an hour, Chinese Beef and Eggs is about to become your new go-to favorite. This stir-fry is all about silky scrambled eggs snuggling up to tender, savory slices of beef, kissed with garlic and a whisper of soy. It’s the kind of simple, homey food that steals the spotlight at dinner, wrapping you in cozy flavors and leaving everyone marveling at how something so quick can taste so special.
Ingredients You’ll Need
The beauty of Chinese Beef and Eggs lies in its short and sweet ingredient list—each one brings its own magic, making this dish both satisfying and vibrant. Keep things fresh and quality-focused for the best results, and notice how every element shines through with flavor!
- Beef sirloin or flank steak (1/2 lb, thinly sliced): Go for a tender cut and slice against the grain—this guarantees melt-in-your-mouth bites.
- Large eggs (4): The creamy, soft heart of the dish that balances the umami of the beef.
- Soy sauce (1 tablespoon): Delivers salty depth; use a good-quality light soy sauce for full flavor.
- Oyster sauce (1 tablespoon): Adds richness and a subtle sweetness that ties everything together.
- Shaoxing wine (1 teaspoon, optional): Infuses a touch of traditional Chinese aroma—skip if needed, but you’ll love its warmth.
- Cornstarch (1/2 teaspoon): Ensures your beef stays juicy and glossy by sealing in moisture.
- White pepper (1/4 teaspoon): Adds gentle heat and a uniquely Chinese flavor profile.
- Vegetable oil (1 tablespoon): Essential for a silky scrambled egg and a beautifully browned beef.
- Green onions (2, chopped): Bring brightness and crunch, perfect for finishing.
- Garlic (1 clove, minced): A small addition with huge impact—don’t skip this fragrant boost.
- Salt (to taste): Fine-tune the seasoning to your personal taste—just a pinch lifts everything.
How to Make Chinese Beef and Eggs
Step 1: Marinate the Beef
Start by combining those thinly sliced beef pieces with soy sauce, oyster sauce, Shaoxing wine (if you’re using it), cornstarch, and white pepper in a bowl. Toss them together with your hands or chopsticks until every piece is glistening and coated. Let the mixture rest for 10 to 15 minutes—just enough time for the beef to soak up those bold, savory flavors and help tenderize it before the quick stir-fry ahead.
Step 2: Beat and Season the Eggs
Crack the eggs into a separate bowl and beat them until completely blended, adding a pinch of salt as you go. The goal is to season the eggs just enough to enhance their natural richness, so keep it light. Whisking well gives you a uniform, fluffy scramble once it’s time to cook.
Step 3: Scramble the Eggs
Heat half of the oil in a nonstick skillet or wok over medium heat. Once the pan is gently shimmering, pour in your beaten eggs. Let them set just a little on the bottom, then use a spatula or chopsticks to gently pull them from the edge toward the center. You’re after barely set, creamy eggs—they’ll finish cooking with the beef soon, so don’t overdo it now. Slide them onto a plate and set aside.
Step 4: Stir-Fry the Beef and Garlic
Add the rest of the oil to your pan and increase the heat just slightly. Tip in the minced garlic and immediately follow with the marinated beef. Stir-fry quickly for 2 to 3 minutes, spreading out the beef so each slice gets a chance to brown and cook through. Once the beef is no longer pink and starting to caramelize, you’re good to go.
Step 5: Combine and Finish
Return your softly scrambled eggs to the pan with the beef. Use gentle folding motions to marry everything together and let the eggs finish cooking. Give it just another 30 seconds for the flavors to mingle, then taste and adjust the salt if needed. Finally, scatter over the chopped green onions for a fresh pop of color and flavor. Serve it up right away with a steaming bowl of rice—Chinese Beef and Eggs at its absolute best!
How to Serve Chinese Beef and Eggs
Garnishes
You can’t go wrong with a flurry of freshly chopped green onions on top—it gives extra bite, color, and a burst of vibrancy. For more flair, try a sprinkle of toasted sesame seeds, a light drizzle of sesame oil, or even a pinch of chili flakes for heat. Garnishes aren’t just for looks; they bring that final touch that makes each bite memorable.
Side Dishes
Chinese Beef and Eggs shines brightest with some classic pairings. A mound of steamed jasmine or sticky rice works beautifully, soaking up all those luscious flavors. For greens, garlicky stir-fried bok choy or a refreshing cucumber salad will add crunch and contrast, turning your meal into a feast of textures and tastes.
Creative Ways to Present
Try spooning the Chinese Beef and Eggs mixture over a bowl of hot, fluffy rice to make a quick rice bowl, or tuck it onto lightly toasted bao or soft steamed buns for an unexpected twist. You can also serve it family-style on a big platter, letting everyone dig in as they please. Presentation is all about showing off those golden eggs and shining strips of beef, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any extra Chinese Beef and Eggs to an airtight container. It’ll keep happily in the refrigerator for up to two days. The key is to avoid letting it sit too long, as eggs can lose their tenderness with time, but it’s still tasty reheated for a speedy lunch or snack.
Freezing
While you can freeze Chinese Beef and Eggs, keep in mind that the texture of the eggs may become a bit firm once thawed and reheated. If you do freeze, portion it out into single-servings and use freezer-safe containers. Thaw overnight in the refrigerator for the gentlest defrost.
Reheating
For best flavor and texture, gently reheat your leftovers in a nonstick pan over low heat, stirring occasionally to wake up those creamy eggs and juicy beef. A quick zap in the microwave works in a pinch, but do so in short bursts and stir in between to prevent overcooking. If things look a touch dry, a tiny splash of water or broth will help bring back moisture.
FAQs
Can I use a different cut of beef for Chinese Beef and Eggs?
Absolutely! While sirloin and flank are prized for their tenderness, you can use skirt steak, ribeye, or even thinly sliced chicken in a pinch. Just be sure to cut it thinly against the grain to keep the meat melt-in-your-mouth tender.
What if I don’t have Shaoxing wine?
No worries! Shaoxing wine brings a lovely aroma to Chinese Beef and Eggs, but you can leave it out or swap for a splash of dry sherry or even a few drops of rice vinegar for a touch of tang. The result will still taste delicious, just with a slightly different nuance.
How do I avoid overcooking the eggs?
The trick is to pull the eggs from the heat while they’re still a little runny. They’ll finish cooking when you return them to the pan with the beef, so always aim for slightly underdone during the first scramble—they’ll be perfectly soft and silky by the end.
Can I add vegetables to this stir-fry?
Definitely! Thinly sliced bell peppers, snap peas, or mushrooms blend seamlessly with Chinese Beef and Eggs. Just be sure to stir-fry any extra veggies until crisp-tender before adding the beef and eggs back into the pan, so everything stays vibrant and fresh.
Is Chinese Beef and Eggs suitable for meal prep?
Yes, it’s a wonderful protein-packed meal to add to your weekly rotation. While the eggs are best when freshly cooked, you can prep the beef in advance and keep it in the fridge, ready for a lightning-fast dinner whenever you need comfort food in a hurry.
Final Thoughts
I hope you’re as excited as I am to bring Chinese Beef and Eggs into your kitchen. It’s easy, nourishing, and undeniably satisfying—perfect whether you’re feeding yourself or your favorite people. If you’re craving something fast and packed with flavor, this dish is about to win you over. Give it a try soon, and let it become one of those keepers you return to again and again!
Print
Chinese Beef and Eggs Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A delicious Chinese stir-fry dish featuring tender slices of beef and fluffy scrambled eggs, seasoned with classic Asian flavors. This quick and easy recipe is perfect for a protein-packed dinner.
Ingredients
For the Beef:
- 1/2 lb beef sirloin or flank steak (thinly sliced)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Shaoxing wine (optional)
- 1/2 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
For the Eggs:
- 4 large eggs
- 2 green onions (chopped)
- 1 garlic clove (minced)
- Salt to taste
Instructions
- Marinate the Beef: In a bowl, combine sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and white pepper. Marinate for 10–15 minutes.
- Prepare the Eggs: Beat eggs with salt. Heat oil in a skillet, scramble eggs until just set. Remove and set aside.
- Cook the Beef: Stir-fry garlic and marinated beef until browned. Add eggs back to the pan, fold together. Cook for 30 seconds.
- Serve: Garnish with green onions and serve with rice.
Notes
- Use tender cuts of beef sliced thinly for best results.
- Enhance with sesame oil or chili flakes for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 275mg
