Saucy beef and egg over rice
Chinese Cooking Demystified · ♥ 4K likes · 118.7K views · 10 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g lean beef
Slice the beef against the grain into 2mm slices.
- ¼ tsp salt
- ½ tbsp cornstarch
- ½ tsp liaojiu
- ¼ tsp soy sauce
- ¼ tsp dark soy
- 0.125 tsp sodium carbonate
- 2 tbsp water
Massage the marinade into the beef until well absorbed.
- 0.125 tsp white pepper powder
- ½ whole egg white
- ½ tbsp oil
Work in the white from half an egg, then coat with half a tablespoon of oil.
- 1 whole egg
- ¼ tsp Shaoxing wine
Beat the reserved half egg with another egg and a quarter teaspoon of Shaoxing wine until foamy and no stray strands of white remain.
- 1½ cup stock
- ¼ tsp salt
- ¼ tsp MSG
- ¼ tsp chicken bouillon powder
Mix the stock with salt, MSG, bouillon powder, sugar and white pepper; set aside.
- ½ tsp sugar
- ¼ tsp white pepper
- 1–1½ cup oil
Heat the frying oil to 140C over a medium high flame.
- 1 tbsp oil
Pass the beef through the oil until done, about 30 seconds; remove, drain, dip out the excess oil.
Swirl a tablespoon of oil, fry the minced ginger and scallion whites over a medium-low flame until fragrant, about 30 seconds.
- ½ inch ginger
- 2 whole scallions
- 1 tsp Shaoxing wine
Swirl in a teaspoon of Shaoxing wine, add the pre-prepared sauce and bring to a boil.
- 3 tbsp starch
- 3 tbsp water
Thicken with the starch slurry a little at a time, watching for over or under thickening.
Flick the beaten egg in bit by bit with a spatula, aiming for the empty spots.
Flicking in the egg
Raise the flame to high; after about 30 seconds pull the sauce from the bottom up, layering it like a scrambled egg.
- rice
Once completely set, heat off, sprinkle over the remaining sliced scallion and spoon over rice.