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Overhead of Cantonese beef and egg stir fry, velveted beef slices folded through soft scrambled eggs on a white plate with scallions, beside a bowl of rice on dark slate

Cantonese Beef and Egg Stir Fry (Wat Dan Ngau Yuk)

Thin velveted beef slices folded into soft, barely set scrambled eggs, Cantonese cha chaan teng style. One pan, about 20 minutes, 43g of protein per serving.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 3 servings
Calories: 455
Ingredients Method

Ingredients
  

  • 1 lb lean beef flank or sirloin about 450g, sliced 1/8 inch thick across the grain
  • 1 tbsp light soy sauce for the beef marinade
  • 1 tsp cornstarch for the beef marinade
  • 0.5 tsp baking soda for the beef marinade, do not skip
  • 0.5 tsp sugar
  • 1 tbsp water for the beef marinade
  • 2 tsp neutral oil for the beef marinade
  • 6 large eggs
  • 0.5 tsp salt for the eggs
  • 0.25 tsp white pepper
  • 1 tsp cornstarch mixed with 1 tbsp water, for the eggs
  • 1 tsp toasted sesame oil
  • 1.5 tbsp neutral oil for cooking, divided
  • 3 scallions white parts cut into 1 inch lengths, greens sliced thin
  • 1 tsp Shaoxing wine optional, or dry sherry

Method
 

  1. Put the sliced beef in a bowl with the soy sauce, 1 tsp cornstarch, baking soda, sugar and 1 tbsp water. Mix with your hand for about a minute until the liquid disappears into the meat, then stir in 2 tsp oil. Leave it for at least 10 minutes while you do everything else.
  2. Crack the eggs into a bowl. Add the salt, white pepper, the cornstarch slurry and the sesame oil. Beat with chopsticks or a fork until just combined. You want streaks of white gone but not a frothy, over-beaten mixture.
  3. Heat 1 tbsp of the cooking oil in a wok or large nonstick skillet over high heat until it shimmers. Add the beef in a single layer and leave it alone for 45 seconds. Toss, add the scallion whites and the Shaoxing wine if using, and stir fry for another 45 to 60 seconds until the beef is just cooked through with a little pink at the center of the thicker pieces. Tip the beef and any juices into the egg mixture and stir once.
  4. Wipe the pan if there is anything burnt on it, then add the remaining 1/2 tbsp oil and put it back over medium heat. When the oil is hot but not smoking, pour in the egg and beef mixture all at once.
  5. Wait 10 seconds for the bottom to set, then push the set egg from the edge toward the center with a spatula, letting the raw egg run into the gap. Keep doing this in slow, big strokes for about 60 to 90 seconds. Pull the pan off the heat while the top still looks wet and glossy. It will finish setting on the plate.
  6. Slide onto a plate, scatter the scallion greens over the top and serve straight away with rice.