I remember in middle school, everyone would buy box lunches from the restaurants down the street, the only three restaurants in the area. Their menus are all traditional homey Cantonese dishes that anyone from Hong Kong would know. While everyone’s favorite is curry beef with rice, I had always had a soft spot for their scrambled egg with beef and rice (滑蛋牛肉飯, literally translates to “smooth egg beef rice”) There’s something about the tender beef and silky barely-cooked egg that kept me going back.
170g lean beef
1 tablespoon whole milk
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 teaspoon white pepper
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing cooking wine (optional)
1/2 tablespoon coconut oil for frying
- Thinly slice beef against the grain, marinate with garlic, ginger, white pepper, soy sauce and cooking wine
- Whisk egg with milk
- Heat oil in skillet over high heat. Add beef into the skillet and quickly cook until medium (brown on the outside but still red on the inside)
- Add egg and turn heat down to medium heat. Quickly stir the contents until the egg is cooked but still sort of liquidy. Serve immediately.