Beef and Silky Egg Over Rice Noodles (滑蛋牛肉燘米粉)

This dish features tender slices of beef and soft, lightly scrambled eggs, served over a bed of rice noodles, all combined in a savory sauce. It's a comforting and satisfying meal, perfect for showcasing the smooth texture of eggs with the richness of beef.

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Course Main Course

Cuisine Chinese

Ingredients

For the Beef:

300 g beef sirloin or flank steak thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil

For the Silky Eggs:

4 large eggs
2 tablespoons milk or water
Salt to taste
For the Rice Noodles:
200 g rice noodles soaked in warm water until soft and then drained

For the Sauce:

2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup chicken or beef broth

Additional Ingredients:

2 tablespoons vegetable oil
2 cloves garlic minced
1 onion sliced
Green onions chopped for garnish

Instructions

Marinate the Beef:

In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Mix well and let it marinate for at least 20 minutes.

Prepare the Silky Eggs:

Beat the eggs with milk or water and a pinch of salt. The mixture should be smooth and well combined.

Cook the Beef:

Heat 1 tablespoon of oil in a wok or large skillet over high heat.
Add the beef in a single layer and let it sear without moving it for about 1 minute. Then stir-fry until it's nearly cooked through. Remove from the wok and set aside.

Prepare the Sauce:

In a small bowl, mix together oyster sauce, soy sauce, sugar, and broth. Set aside.

Cook the Onions and Garlic:

In the same wok, add another tablespoon of oil if needed.
Sauté the garlic and onion until they become soft and translucent.

Scramble the Eggs:

Pour the egg mixture into the wok. Let it sit without stirring for a few seconds until the bottom starts to set.
Gently stir to create large, soft curds. When the eggs are mostly set but still slightly runny, push them to the side of the wok.

Combine Everything:

Add the cooked beef back to the wok. Pour in the prepared sauce and mix well.
Add the drained rice noodles to the wok, tossing everything together until the noodles are heated through and evenly coated with the sauce.