Beef With Scrambled Eggs Recipe

Prep and Marinate

Slice the beef thinly against the grain into bite-sized strips. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch and 1 tsp freshly ground black pepper. Add the sliced beef and toss until evenly coated. Let marinate 10-15 minutes at room temperature (or up to 30 minutes refrigerated).

Stir-fry Beef

Heat a large wok or skillet over high heat until very hot. Add 1–2 tbsp vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if needed) and stir-fry 1–2 minutes until just browned but not fully cooked through. Remove beef to a plate and set aside.

In the same wok, add a touch more oil if pan is dry. Reduce heat to medium-high. Add the white parts of the sliced green onions, 2 minced garlic cloves and 1 tsp minced ginger. Stir-fry until fragrant, about 20–30 seconds. If using bell pepper or snow peas, add them now and stir-fry 1–2 minutes until crisp-tender.

Return the browned beef to the wok with the aromatics. Add 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp sugar and 2 tbsp chicken or beef stock. Stir to combine and bring to a simmer. If you want a slightly thicker glaze, stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) then drizzle into the wok and stir until sauce thickens, about 30 seconds. Finish with 1 tsp sesame oil, taste and adjust seasoning.

Turn heat off under the beef and keep warm while you prepare the eggs, or transfer to a warm plate.

Beat Eggs

In a bowl, crack 4 large eggs. Add 2 tbsp milk or water, 1 tsp salt and 1 tsp white (or black) pepper. Whisk vigorously until uniform and slightly frothy — this helps create tender scrambled eggs.

Cook Soft Scrambled Eggs

Heat a clean nonstick skillet or wok over medium-low heat. Add 1 tbsp butter or oil and let it melt and coat the pan. Pour the beaten eggs into the pan. Let them sit undisturbed for about 10–15 seconds until edges start to set, then gently stir with a spatula, pushing curds from edges to center. Continue cooking slowly, folding the eggs every few seconds until soft, glossy and slightly underdone — about 1–2 minutes total. Remove from heat (eggs will continue to set).

Taste and adjust salt/pepper if needed. Stir in a small portion of the sliced green onion greens if desired for freshness.

Plate: Spoon the warm beef onto a serving plate or shallow bowl. Gently pile the soft scrambled eggs alongside or on top of the beef (many classic presentations place eggs partially over the beef so textures mix).

Garnish: Sprinkle the remaining sliced green onion greens over the dish and drizzle any remaining sauce from the wok over the eggs and beef. Serve immediately with steamed rice.