Beef with Soft Scrambled Egg (滑蛋牛肉)

Instructions

1. 1Mix the beef with soy sauce, wine and 1 tsp cornstarch. Rest 10 minutes.

   腌牛肉

2. 2Beat the eggs with the remaining cornstarch slurry, oyster sauce, salt and scallion until just combined — do not over-whip.

   调蛋液

   🔍 Look for

   Visual: 蛋黄蛋白刚混匀，表面少泡Yolks and whites blended, few bubbles on top

   You know it's right when: 蛋液能顺滑成一条线流下Mixture pours in one smooth ribbon

3. 3Heat 1.5 tbsp oil in a wok over high heat. Sear the beef 60 seconds until just browned, then remove.

   滑炒牛肉

   🔍 Look for High heat 60 seconds

   Visual: 牛肉边缘上色，中心带粉Beef edges brown, centre still pink

   You know it's right when: 按压不出血水No pink liquid runs when pressed

4. 4Wipe the wok, lower to medium-low, add remaining oil and pour in the egg mixture.

   倒蛋液

   🔍 Look for Medium-low

   Visual: 10 秒内边缘开始凝固Egg starts setting at the edges within 10 seconds

   You know it's right when: 只有轻响不狂炸No harsh sizzle — gentle bubbling only

5. 5Push the set egg from the edges to the centre with a spatula, letting raw egg flow underneath. Repeat for about 40 seconds.

   推蛋成绸

   🔍 Look for Medium-low 40 seconds

   Visual: 形成柔软褶皱，表面仍微湿Soft folds form, still slightly wet on top

   You know it's right when: 约八成凝固，仍见光泽About 80% set with visible shine

6. 6Scatter the beef back in, fold twice, and take the wok off the heat while the egg is still glossy.

   合炒离火

   🔍 Look for Low heat

   Visual: 蛋体呈奶油状，不发干不橡胶Egg looks creamy, not dry or rubbery

   You know it's right when: 靠余温完成最后凝固Residual heat finishes the set

7. 7Finish with sesame oil and serve immediately over rice.

   出锅