Main Courses

Beef and Silky Egg (牛肉芙蓉蛋)

Beef and Silky Egg (牛肉芙蓉蛋)

This dish involves tender pieces of beef stir-fried with fluffy, softly scrambled eggs, often enhanced with aromatics like onions and garlic for added flavor. Here’s how to make Beef and Silky Egg, a comforting and savory dish that's quick to prepare.
Course Main Course
Cuisine Chinese


  • 200 g beef such as sirloin or flank steak, thinly sliced
  • 4 large eggs
  • 2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 green onion chopped
  • Salt and pepper to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce optional
  • 1/2 teaspoon sesame oil


Marinate the Beef:

  • In a small bowl, combine the thinly sliced beef with soy sauce, oyster sauce (if using), a pinch of pepper, and a teaspoon of cornstarch. Mix well and let it marinate for about 20 minutes.

Prepare the Eggs:

  • Beat the eggs in a bowl with a pinch of salt and sesame oil until well combined.

Cook the Beef:

  • Heat 1 tablespoon of vegetable oil in a skillet or wok over high heat.
  • Add the marinated beef and stir-fry quickly until it's just cooked through (about 1-2 minutes). Remove the beef from the pan and set aside.

Sauté Aromatics:

  • In the same pan, add another tablespoon of oil.
  • Add the sliced onion and minced garlic, and sauté until they are soft and fragrant.

Scramble the Eggs:

  • Pour the beaten eggs over the onions and garlic. Let the eggs sit without stirring for a few seconds to begin setting.
  • Gently stir to form large, soft curds. When the eggs are about halfway set, add the cooked beef back into the pan.

Finish Cooking:

  • Gently mix the beef into the eggs, trying not to break the eggs up too much. Cook until the eggs are fully set but still soft and slightly runny in places.


  • Season with additional soy sauce and pepper if needed.
  • Garnish with chopped green onions.
  • Serve immediately, ideally with steamed rice or on its own as a hearty breakfast or lunch.

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