Chinese cuisine

Easy

Easy Beef with Mushrooms & Fried Eggs

Name: Easy Beef with Mushrooms & Fried Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 Oz. Beef flank steak; 1 Tbsp Shaoxing wine; 1 Tbsp Light soy sauce; 1/2 Tsp Sugar; 1 Large Egg; 1 Tbsp Corn starch; 1/2 Large Purple onion; 1/2 Large Carrot; 6 Large Egg; 1/2 Tsp Salt; 3 Oz. White beech mushroom; 3 Oz. Beech mushroom; 2 Tbsp Cooking oil; 1/2 Qt. Cooking oil; 1/2 Tsp Cumin powder; 1/2 Tbsp Mashed garlic; 1/2 Tbsp Oyster sauce; 1/4 Tsp Sugar; 1 Tsp Shaoxing wine; 1 Cup Salted chicken stock; 2 Tbsp Potato starch slurry(1 to 2 ratio of cornstarch to water); 1 Tsp Sesame oil; Green onion, chopped to taste

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Easy Beef with Mushrooms & Fried Eggs will provide you with a delicious Chinese dish for a dinner. It is full of flavors and it is nutritious, delightful, and easy to prepare.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

10 Oz. Beef flank steak
1 Tbsp Shaoxing wine
1 Tbsp Light soy sauce
1/2 Tsp Sugar
1 Large Egg
1 Tbsp Corn starch
1/2 Large Purple onion
1/2 Large Carrot
6 Large Egg
1/2 Tsp Salt
3 Oz. White beech mushroom
3 Oz. Beech mushroom
2 Tbsp Cooking oil
1/2 Qt. Cooking oil
1/2 Tsp Cumin powder
1/2 Tbsp Mashed garlic
1/2 Tbsp Oyster sauce
1/4 Tsp Sugar
1 Tsp Shaoxing wine
1 Cup Salted chicken stock
2 Tbsp Potato starch slurry(1 to 2 ratio of cornstarch to water)
1 Tsp Sesame oil
Green onion, chopped to taste

Directions:

Slant cut the beef into thin slices against the grain.

Mix the beef slices, Shaoxing wine, light soy sauce, sugar, egg, and cornstarch in a bowl. Set aside.

Cut the onion and carrot into small dice. Then put in a medium mixing bowl. Add minced cilantro, egg, and salt; mix well. Set aside.

Remove the mushroom stems with scissors. The break it with your hands. Set aside.

Turn the heat to medium-low; pour a small amount of oil into a wok. Add the egg liquid; fry until lightly golden on both sides. Set aside.

With another pan, bring enough oil to 250°F/120°C. Quickly pass the beef slices through the hot oil for 30 seconds. Remove and drain.

Turn on the heat at medium, stir fry the mushroom for about 1-2 minutes. Add cumin powder and minced garlic. Quickly stir to mix well; continue to add oyster sauce, sugar, Shaoxing wine, chicken broth, beef, cornstarch slurry, and sesame oil. Stir to mix thoroughly. Done and plating.

Cut the flat egg cake into wedges and serve on a plate. Put the beef on coked rice; sprinkle some minced green onion on top. Enjoy.