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Silky Scrambled Egg with Beef (滑疍牛肉)

Silky Scrambled Egg with Beef (滑疍牛肉)

Silky Scrambled Egg with Beef, also known as 滑疍牛肉, is a dish that'll make you feel like you're dining at a high-end Chinese restaurant, right in the comfort of your own home. The key to this dish is the velvety texture of the eggs coupled with the tender, flavorful beef slices.


For the Beef:

  • 200 g beef sirloin thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon water

For the Eggs:

  • 4 large eggs
  • Salt to taste
  • A dash of white pepper
  • 2 tablespoons milk

For Stir-frying:

  • 2 tablespoons vegetable oil
  • 1-2 cloves garlic minced
  • 1 green onion finely chopped (for garnish)


Marinate the Beef:

  • Combine thinly sliced beef, soy sauce, cornstarch, and water in a bowl. Mix well and let it marinate for at least 15-20 minutes.

Prepare the Eggs:

  • In another bowl, whisk together the eggs, salt, white pepper, and milk until well blended. This mixture is what gives the eggs their silky texture, so don't skimp on the whisking!

Cook the Beef:

  • Heat 1 tablespoon of vegetable oil in a pan over medium-high heat.
  • Quickly stir-fry the marinated beef until it turns brown but is not yet fully cooked. Remove from the pan and set aside.

Cook the Eggs:

  • Lower the heat to medium-low. In the same pan, add another tablespoon of vegetable oil and minced garlic. Sauté until fragrant.
  • Pour in the whisked egg mixture. Let it sit for a few seconds before gently stirring, creating that velvety texture.

Combine Beef and Eggs:

  • Just before the eggs are fully set (they should still be slightly runny), add the partially cooked beef back into the pan.
  • Gently stir together to combine, letting the beef finish cooking in the residual heat.

Garnish and Serve:

  • Sprinkle chopped green onions over the top for a burst of color and extra flavor.
  • Serve hot, ideally with a bowl of steamed jasmine rice.

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