Cherry & Dennis Helper Habitat
Hong Kong Beef and Silky Egg Gravy Rice
港式滑蛋牛肉飯
Recipe overview
Tender marinated beef and moist egg ribbons sit in a glossy brown gravy over four bowls of hot rice.
01
Ingredients
Main ingredients
- 400 g beef strips
- 3 piece egg
- 4 bowl cooked rice
- 450 ml chicken stock
- 3 tbsp cornstarch
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 stalk spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- wok
- spatula
- whisk
- measuring cup
- measuring spoons
- serving bowl
- steamer
- steaming rack
03
Steps
Step 1
Marinate the beef for ten minutes
Put 400 g beef strips in a bowl with 1 tablespoon cornstarch, 1 tablespoon light soy sauce and 1/2 teaspoon sesame oil. Massage until no dry starch remains, cover and marinate for 10 minutes; reserve the other 1/2 teaspoon for step 11.
Step 2
Beat the eggs lightly
Crack the 3 eggs into a mixing bowl and beat just until the yolks and whites blend; do not whip in air.
Step 3
Slice the spring onions
Trim the roots from both spring onions, then slice both stalks into 3 mm rounds; keep the white and green parts together for the final garnish.
Step 4
Steam the four bowls of rice
Bring enough water to a boil beneath the rack in the steamer. Set all 4 bowls of cooked rice on the rack, cover and steam over medium heat for 5 minutes, until the centre of every bowl gives off steam; lift the lid away from you.
Step 5
Sear the beef quickly
Spread the beef in one layer in the hot wok. Sear over medium-high heat for 3 minutes, turning only as needed, until browned and no thick strip looks raw.
Step 6
Remove the beef while still tender
As soon as the beef is browned, move it to a clean bowl with the spatula and leave its juices in the wok for the gravy.
Step 7
Bring stock and sauces to a simmer
Pour the chicken stock, light soy sauce and oyster sauce into the wok with the beef juices. Simmer for 2 minutes, scraping up the browned bits.
Step 8
Thicken the gravy with the reserved cornstarch
Mix the remaining 2 tablespoons cornstarch with 3 tablespoons cold water. Pour the slurry slowly into the simmering stock while stirring for 1 minute, until glossy and able to coat a spoon.
Step 9
Return the beef to the gravy
Return the seared beef and its juices to the gently simmering gravy. Fold for 1 minute over medium-low heat until every strip is coated and hot without boiling hard.
Step 10
Form soft egg ribbons
Lower the heat. Pour the 3 beaten eggs in a thin circle, wait 20 seconds, then draw a spatula through twice. Cook for 70 seconds more until softly set ribbons remain moist.
Step 11
Finish with sesame oil and spring onion
Turn off the heat, drizzle over the reserved 1/2 teaspoon sesame oil from step 1 and scatter all the spring onion; fold once so the egg ribbons stay intact.
Step 12
Serve the gravy over four bowls of rice
Divide 4 bowls hot cooked rice among four serving bowls. Spoon equal beef, egg ribbons and glossy gravy over each bowl and serve immediately.
Common mistakes
- Using all the cornstarch in the marinade leaves no slurry for the gravy.
- Boiling after adding egg makes dry curds instead of silky ribbons.
Tips
Reserve two tablespoons cornstarch before marinating.
Draw the spatula through the egg only twice to keep broad ribbons.
