CantoneseMedium 40 min serves 2

Wok-Egg Beef Claypot Rice

Name: Wok-Egg Beef Claypot Rice
Total time: 40 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: flank steak, very thinly sliced against grain; light soy sauce; white pepper; cornstarch; large egg

窝蛋牛肉煲 · wō dàn niú ròu bāo

家庭快手版 · Home version: Family version uses thinly sliced flank steak instead of expensive sirloin, and cooks the egg directly on rice — no separate wok hei required, just clean heat control and timing.

My uncle ran a dai pai dong in Mong Kok during the 1980s. He served this dish at midnight — raw egg cracked onto hot rice, then covered to poach gently in residual steam. I still remember the sound of the egg sizzle fading into silence as the yolk set just right — not runny, not firm.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →More egg recipes →Quick & Easy Comfort Food

Ingredients

flank steak, very thinly sliced against grain牛腩肉（逆纹薄切）🛒 local180 g
light soy sauce生抽🏮 asian10 ml
white pepper白胡椒粉🛒 local1 g
cornstarch玉米淀粉🛒 local5 g
large egg大号鸡蛋🛒 local1

flank steak, very thinly sliced against grain: Partially freeze beef for 20 minutes before slicing — makes thin cuts easier

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Instructions

1Marinate beef slices with light soy sauce, white pepper, and cornstarch for 15 minutes at room temperature — mix gently until sticky and coated.
淀粉锁汁，牛肉更嫩
2Rinse jasmine rice and soak in cold water for 20 minutes. Drain well. Heat claypot over medium-low heat for 1 minute, add 1 tsp oil, then stir-fry beef until edges just curl and turn brown at tips (~1.5 minutes). Remove and set aside.
牛肉只炒至初熟，余热续烹
🔍 Look for Medium-low 1.5 分钟 · 1.5 minutes
Visual: 牛肉主体粉红，边缘微褐；无灰白或干涩斑块Beef is mostly pink with slight browning at edges; no gray or dry patches
You know it's right when: 滋滋声平稳不爆烈；渗出清亮汁液Sizzle is steady but not aggressive; meat releases clear juice
3Add soaked rice and 360 ml (1 ½ cups) boiling water to pot. Bring to boil, cover, reduce heat to low, and simmer 12 minutes.
沸水助米粒快速吸胀
4Uncover, scatter beef evenly over rice. Crack egg directly onto center of hot rice. Cover immediately and cook on low heat for 3 minutes — steam gently poaches the egg.
蛋要现磕，盖盖锁汽
5Turn off heat. Rest covered for 3 minutes — yolk will thicken to creamy, jammy consistency while white sets fully. Drizzle with sesame oil (optional) and serve immediately with chopsticks.
静置是溏心成败关键
🔍 Look for 3 分钟 · 3 minutes
Visual: 蛋白全熟不透明；蛋黄油亮微颤，非稀流亦非凝固Egg white is fully opaque and set; yolk is glossy, slightly trembling, not runny nor solid
You know it's right when: 锅盖微雾；蛋香清鲜，无硫磺味Lid fogs lightly; faint eggy aroma without sulfur note

Tips

· Use fresh eggs — older eggs have thinner whites that spread too much on hot rice.
· If your stove runs hot, place a heat diffuser under the claypot during the final steam phase to prevent overcooking the egg.
· Serve with a splash of dark soy sauce on the side — adds depth and balances the richness of the yolk.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide