If you’re seeking a cozy, satisfying meal that’s lightning-fast yet packed with flavor, let me introduce you to Chinese Beef and Eggs. This comforting stir-fry marries tender strips of marinated beef with velvety scrambled eggs, finished with aromatic green onions. It’s a fabulous weeknight dinner that’s both crowd-pleasing and ridiculously easy to throw together, making it my absolute go-to whenever I want something that tastes like it took all day but really needs just 25 minutes.
Ingredients You’ll Need
The magic of Chinese Beef and Eggs lies in its simplicity—each ingredient is thoughtfully chosen to deliver the right balance of savory, umami depth and inviting texture. Here’s what makes each element shine:
- Flank steak or sirloin (1 pound, thinly sliced against the grain): Thin cuts soak up flavor quickly and cook up meltingly tender.
- Soy sauce (2 tablespoons): Adds the foundational salty, savory goodness that instantly says “Chinese comfort food.”
- Oyster sauce (1 tablespoon): Deliciously complex, giving the dish both umami and a touch of sweetness.
- Cornstarch (1 teaspoon): A little goes a long way to help the beef stay juicy and lightly thicken the sauce.
- Sesame oil (1/2 teaspoon): Just a dash brings nutty aroma and that signature richness.
- White pepper (1/4 teaspoon): More floral and delicate than black pepper, this adds gentle heat and depth.
- Vegetable oil (1 tablespoon): The perfect high-heat oil for quick, even stir-frying.
- Large eggs (5, lightly beaten): The star ingredient for ultra-creamy texture—don’t overbeat!
- Green onions (2, sliced): A finishing flourish for bite and fresh color.
- Optional: Extra sesame oil or chili oil for serving: Customize the flavor with a final drizzle at the table.
How to Make Chinese Beef and Eggs
Step 1: Marinate the Beef
Begin by placing your thinly sliced steak in a medium bowl. Add the soy sauce, oyster sauce, cornstarch, sesame oil, and white pepper. Give everything a good toss so each piece glistens with marinade. Allow it to soak in for at least 15 minutes—this quick step ensures every savory bite of beef is ultra-tender and packed with flavor.
Step 2: Prep the Eggs
Crack the eggs into a bowl and beat them lightly until the yolks and whites just come together. For an extra luxurious texture in your Chinese Beef and Eggs, a splash of milk or cream can work wonders. Set the eggs aside: you’ll want them ready to go once the pan is sizzling!
Step 3: Stir-Fry the Beef
Heat your largest skillet or wok over medium-high heat, then add the vegetable oil. When the oil is shimmering, toss in the marinated beef. Stir-fry for about 2–3 minutes—just until the beef is cooked through but still tender. The key here is not to crowd the pan, so the meat sears nicely instead of stewing.
Step 4: Scramble the Eggs
Push the beef to one side of your pan. Pour the beaten eggs into the empty space. Let them sit, undisturbed, for a moment so they begin to set, then slowly scramble, forming soft, custardy curds. The beauty of Chinese Beef and Eggs is in those creamy eggs, so be gentle and patient as they cook!
Step 5: Combine and Finish
Once the eggs are almost set, bring the beef and eggs together, gently mixing to mingle flavors without breaking up the eggs too much. As soon as the curds are soft and glossy, remove from heat. Sprinkle the dish with fresh green onions, and if you like, a final drizzle of sesame oil or a few sizzling drops of chili oil. Chinese Beef and Eggs are ready to serve piping hot!
How to Serve Chinese Beef and Eggs
Garnishes
For maximum freshness and a pop of color, sliced green onions are a must! I also love adding a little extra sesame oil for nutty warmth, or a swirl of chili oil if you like heat. Toasted sesame seeds or a sprinkle of fresh cilantro make lovely finishing touches as well.
Side Dishes
Traditionally, Chinese Beef and Eggs absolutely shine next to a steaming bowl of jasmine or short-grain rice—it’s truly the best pairing for soaking up every savory morsel. You can round out the meal with sautéed bok choy, garlicky Chinese broccoli, or a crisp Asian cucumber salad for crunch and contrast.
Creative Ways to Present
If you want to mix things up, try serving the beef and eggs over cooked noodles for a delicious Chinese-inspired noodle bowl. Or, spoon it right into lettuce wraps, topped with extra herbs, for a fun and hand-held twist. The flavors are so versatile you can even pile leftovers onto toast for a quick breakfast the next morning!
Make Ahead and Storage
Storing Leftovers
Chinese Beef and Eggs keep quite well in the fridge for up to 3 days. Let everything cool completely, then transfer to an airtight container. The eggs and beef won’t dry out thanks to the saucy nature of the dish, and the flavors become even richer after a day’s rest.
Freezing
While you technically can freeze Chinese Beef and Eggs, the texture of the eggs may change a bit when thawed, becoming a little spongy. If you do freeze, cool completely, portion into freezer-safe containers, and eat within two months for best results.
Reheating
For best texture, reheat gently on the stovetop over low heat, stirring occasionally until hot. If using the microwave, cover loosely and zap in short bursts at half power. Add a splash of water or broth if the mixture seems dry while reheating.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak or sirloin give that signature tenderness, you can use any quick-cooking beef, such as ribeye or even thinly sliced chuck. Just remember to always slice against the grain for the best texture.
Can I make Chinese Beef and Eggs ahead of time?
You can marinate the beef a day in advance and keep it in the fridge until you’re ready to cook. The dish itself is best enjoyed fresh, but leftovers do reheat well for lunch the next day!
Is Chinese Beef and Eggs gluten-free?
Yes, it can be! Simply opt for gluten-free soy sauce and double-check your oyster sauce label to ensure it fits your needs. It’s a fantastic dish to make for friends with gluten sensitivities.
What vegetables can I add to this recipe?
Feel free to toss in quick-cooking veggies like snap peas, bell peppers, or baby spinach in the last minute of stir-frying. They’ll add crunch, color, and extra nutrients without overpowering the classic flavors of Chinese Beef and Eggs.
How can I make the eggs extra soft and creamy?
The secret is to cook them gently over low-to-medium heat and not to overcook. Adding a small splash of milk or cream to the eggs before beating makes them even more tender and luscious.
Final Thoughts
Chinese Beef and Eggs is one of those delightful dishes that fits seamlessly into busy weeknights and laid-back weekends alike. Its balance of savory beef, silky eggs, and aromatic toppings is pure comfort in a bowl. Give it a try soon—your dinner table (and your taste buds) will thank you!
Print
Chinese Beef and Eggs Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Beef and Eggs recipe is a quick and flavorful dish that combines tender beef with scrambled eggs in a savory sauce. Perfect for a simple and satisfying meal.
Ingredients
For the Beef:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Eggs:
- 1 tablespoon vegetable oil
- 5 large eggs, lightly beaten
- 2 green onions, sliced
- Optional: extra sesame oil or chili oil for serving
Instructions
- Marinate the Beef: In a medium bowl, combine the beef with soy sauce, oyster sauce, cornstarch, sesame oil, and white pepper. Let marinate for 15 minutes.
- Stir-Fry: Heat vegetable oil in a skillet over medium-high heat. Stir-fry the beef for 2–3 minutes. Push beef to the side and pour in beaten eggs. Scramble until soft curds form. Combine beef and eggs. Garnish with green onions.
- Serve: Remove from heat and serve immediately with steamed rice.
Notes
- For a silkier egg texture, add a splash of milk or cream to the eggs before beating.
- This dish cooks very quickly, so prepare all ingredients in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 230 mg
