Description
Thinly sliced beef tossed with 'gooey half-cooked eggs' using exquisite technique. A rice thief uniting powerful beef umami with egg mellowness.
Restaurants serving Beef with Scrambled Eggs
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Beef Prep (Crucial)] Massage soy, wine, baking soda (secret to tenderness), starch, and oil into thinly sliced beef; rest for
- mins.
- [Egg Mixture] Mix
- eggs with a little water, salt, and white pepper.
- Heat oil in a wok, fry beef rapidly until 70% cooked; remove (prevents toughening from residual heat).
- Clean wok, heat generous oil on medium, pour in eggs.
- Immediately stir largely with a ladle, return beef.
- Plate quickly while eggs are overall half-cooked and clinging to the beef (~dozens of seconds).
Learn more Spice, substitutes, tips
Key spices
Beef fat aroma and egg mellowness
Substitutes at Japanese supermarkets
Pork (becomes Scrambled Eggs with Pork)
Pairing
White Rice or Beef Noodles(Dry)
Trivia
[For Everyone] A Cantonese dish established in Taiwan. In Taiwanese taverns and eateries, this menu best tests meat-cooking tech. While bearing high-heat 'Wok Hei', the eggs are soft as pudding. This gap creates many forgetful fans once tasted.
Eating tips & etiquette
[Unique Eating] Pile the beef and gooey eggs generously over rice, slurping it down like congee with a spoon for the ultimate treat!
Allergen
Beef, Egg, Soy, Wheat (from soy sauce)