Egg-boiled Beef

by Braised Little Chef

4.9 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

3

The egg-boiled beef is one of the most distinctive dishes in Cantonese cuisine. The egg-boiler is a Cantonese cooking method. It is different from ordinary scrambled eggs. After pouring the oil in the pan, turn the heat to low to scramble the eggs. It can be set slightly, and the smooth and tender taste is the favorite of many Cantonese.

Ingredients

Egg-boiled Beef

1. Cut beef into thin slices

2. Add 1/2 tsp salt, 1 tsp meat tenderizer and mix well

3. Beat the eggs in a bowl, add chopped green onion, and white pepper into the egg mixture

4. Whisk the egg liquid evenly with a whisk or chopsticks

5. Heat up a wok, pour 3 tablespoons of vegetable oil, when the oil temperature reaches 50%, pour the beef slices in

6. Remove the beef slices after discoloration and put them in a bowl

7. Pour the egg liquid into the fried beef slices and mix well

8. Leave half of the oil in the wok, heat it and turn to low heat, pour the beef and egg liquid into the wok

9. Turn the egg after it has solidified slightly, and it will be out of the pan in about half a minute

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