10-Minute Beef and Egg Over Rice (滑蛋牛肉燴飯)

This hearty and delicious beef and egg over rice recipe is one of our family's favorite meals. The crazy thing is, it only takes about 10 minutes to put together! This must-try recipe is seriously the perfect weeknight dinner.

This dish is a variation of a traditional Cantonese dish.  Originally, you would have to stir-fry the marinated beef to half done, take it out and continue the rest of the steps.  However, I wanted to make this as simple as possible without compromising the taste. 

So, I use thinly sliced beef in this recipe so that marinating and stir-frying the beef would no longer be necessary. Once you have all the ingredients ready, it takes less than 10 minutes to complete this dish. If you have a bit more time, make some Tomato Egg Drop Soup to make the meal more complete.

The flavors of this dish are simple and straight-forward yet they work so well together that the result is something deeply savory and mouth watering.  This truly is a perfect weeknight dish that tastes better than take-out!

Why You Should Try This Recipe

• A great meal in about 10 minutes!
• This is one of my family's favorite recipes that they never get tired eating.
• Using thinly sliced beef makes this classic Cantonese recipe easier and healthier.
• Any leftovers will taste just as good reheated as when it's fresh.

Ingredients You'll Need

Here are the main ingredients you'll need for making this recipe. Check the recipe box below for the full ingredient list with actual measurement.

notes

• Thinly sliced beef - For this dish, we need thinly sliced beef like the kind used in hot pot, which you can find in most Asian grocery stores or online grocery delivery like Weee!. Ideally, you want to get a cut that has some fat, like rib eye, but any cut that's sliced very thinly would work just fine.

Step by Step Instructions

Step 1 - Prepare all the ingredients.

Cut sliced beef into half and gently separate them if they are stacked/stuck together. Mix soy sauce, mirin and sugar together and set it aside. Stir tapioca flour/starch and water together and set it aside.

Step 2 - Cook sliced beef with aromatic ingredients and seasoning.

Heat a frying pan with cooking oil on medium low heat; put in ginger slices and light green/white parts of the scallion and saute until the aroma is released. Pour in sauce and let it cook for 10 seconds.

Add water, turn the heat up to medium and bring it to a boil before adding sliced beef. Use a pair to chopsticks or tongs to separate the beef.

Step 3 - Thicken up the broth and add in eggs.

Once it's boiling again, even if the beef is not fully cooked, stir the starch water again and pour it into the pan slowly in a circular motion. Stir right away so that the starch would be evenly distributed.

After the contents are boiling again, pour in half of the the egg mixture, stir a bit, and then pour in the rest in circular motion. Turn off the heat and cover the pan with a lid for a couple of minutes until the eggs are just set.

Step 4 - Finish up and serve.

Taste to see if you need to add more salt. Add a drizzle of sesame oil, sprinkle some white pepper powder and the leftover scallion. Serve it right away with warm rice.

This is optional, but I also like to add a bit of Chinese black vinegar when I eat. It helps balance the flavor and makes it extra delicious!

Tips and Tricks

• This dish cooks so fast that I recommend that you prepare everything you need before beginning to cook. That way you won't need to rush these things as the dish is cooking and you're much less likely to make a mistake.
• Don't overcook the beef, especially if your beef is on the lean side. Ideally you want it to be just cooked through when you remove the pot from the heat.

Recipe FAQs

Hope you enjoy this dish and happy cooking!

Don't Forget to Try

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