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Beef Stir-Fried with Silky Eggs ( 牛肉炒滑蛋)

Beef Stir-Fried with Silky Eggs ( 牛肉炒滑蛋)

牛肉炒滑蛋, or Beef Stir-Fried with Silky Eggs, is a classic Chinese dish known for its tender beef slices and smooth, velvety scrambled eggs. This dish is quick to prepare and packed with flavor, making it a popular choice for a comforting and satisfying meal. Here's how you can make it at home.
Course Main Course
Cuisine Chinese


For the Beef:

  • 200 g beef such as flank steak or sirloin, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil

For the Eggs:

  • 4 large eggs
  • Salt to taste
  • 2 tablespoons vegetable oil

For the Stir-Fry:

  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 green onion chopped
  • 1 tablespoon oyster sauce
  • Salt and white pepper to taste


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 about 15-20 minutes.

Prepare the Eggs:

  • Beat the eggs in a bowl and season with a pinch of salt.

Scramble the Eggs:

  • Heat 1 tablespoon of oil in a non-stick pan over medium heat.
  • Pour in the beaten eggs. Gently scramble the eggs, stirring continuously, until they are just set but still slightly runny. Transfer the eggs to a plate and set aside.

Cook the Beef:

  • In the same pan, add another tablespoon of oil. Add the marinated beef and stir-fry over high heat until it's cooked through and slightly browned. Remove the beef and set aside.

Sauté Aromatics:

  • In the same pan, add minced garlic, ginger, and green onions. Sauté until fragrant.

Combine Beef and Eggs:

  • Return the cooked beef to the pan. Add the scrambled eggs back to the pan as well.


  • Add oyster sauce and season with salt and white pepper to taste. Gently stir to combine everything without breaking the eggs too much.


  • Once everything is heated through and well combined, transfer to a serving plate.
  • Serve your Beef Stir-Fried with Silky Eggs hot, ideally with steamed rice.

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