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

5 from 2 votes

Prep Time5

Cook Time10

Total Time15

Course: Main dish, Taiwanese

Cuisine: Chinese

Servings: people

Calories: 478kcal

Author: Edwina

Cut the sliced beef in half and gently separate them if they are stacked together.
Mix soy sauce, mirin and sugar together and set it aside.
Mix starch and 1 tablespoon of cold water together and set it aside.

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 the sauce and let the sauce cook for 10 seconds before pouring in the water.
Bring it to a boil before adding beef. Make sure they are not sticking together. You can use a pair of tongs or chopsticks to separate them.
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 a circular motion.

Turn off heat and cover the pan with a lid for 1-2 minutes until the eggs are just set.
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 along with optional toppings if desired.

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.