Cantonese silky eggs & beef is a comforting dish made with tender beef slices and soft, silky scrambled eggs, best served over freshly steamed rice. It’s so simple, satisfying and full of flavour!
The key to this dish lies in its texture: the beef is marinated for tenderness and flavour, while the eggs are gently cooked until just set, creating a soft and custardy finish. It’s the perfect dish to make for a weekday meal.
ingredients for making cantonese silky eggs & beef:
- 1 serving steamed white rice
- 150g ribeye steak
- 3 eggs, beaten
- 1 tsp cornstarch + 1 tsp water
- 1/2 tsp white pepper powder
- 1/4 tsp salt
- 1/4 cup chopped green onions
Beef marinade:
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 2 tsp Shaoxing cooking wine
- 2 tsp dark soy sauce
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/4 tsp baking soda (optional, for tenderising the beef)
- 1/4 tsp white pepper powder
- 1 tsp sesame oil
step-by-step guide to making cantonese silky eggs & beef:
- Freeze the beef for 30 mins to firm up for easier slicing. Thinly slice against the grain and mix all the marinade ingredients (except sesame oil) together. Once absorbed, drizzle sesame oil to seal in the moisture. Set aside.
- Beat the eggs in a bowl, then mix in white pepper powder, and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onion and stir it into the egg mixture.
- Heat oil in a wok or frying pan over high heat. Stir-fry beef until cooked. Remove and add to the beaten eggs.
- Increase the pan to high heat and add more oil if necessary. Pour the egg and beef mixture into the pan. Let it sit for 5 seconds, then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.
- Cook until the eggs reach your desired consistency (soft and silky is ideal).
- Remove from the pan and serve immediately over steamed rice.
my top tips for making the best cantonese silky eggs & beef:
- Slice beef thinly against the grain – Freezing the beef for 30 mins helps you slice it super thin. Cutting against the grain makes it more tender and easier to chew.
- Add cornstarch slurry to the eggs – A small amount of cornstarch mixed into the eggs creates that signature silky, custard-like texture — don’t skip it!
- Don’t overcook the eggs – Cook the egg and beef mixture on high heat and remove it just before it’s fully set. The residual heat will finish the job, leaving you with soft and silky eggs.
check out more cantonese egg recipes!
Cantonese Silky Eggs & Beef
1
servings30
minutes10
minutesKeep the screen of your device on
Ingredients
1 serving steamed white rice
150 g ribeye steak
3 eggs, beaten
1 tsp cornstarch + 1 tsp water
1/2 tsp white pepper powder
1/4 tsp salt
1/4 cup chopped green onions
- Beef marinade:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
2 tsp Shaoxing wine
2 tsp dark soy sauce
2 tbsp water
1 tbsp cornstarch
1 tsp sugar
1/4 tsp baking soda (optional, for tenderising the beef)
1/4 tsp white pepper powder
1 tsp sesame oil
Directions
- Freeze the beef for 30 mins to firm up for easier slicing. Thinly slice against the grain and mix all the marinade ingredients (except sesame oil) together. Once absorbed, drizzle sesame oil to seal in the moisture. Set aside.
- Beat the eggs in a bowl, then mix in white pepper powder, and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Add in chopped green onion and stir it into the egg mixture.
- Heat oil in a wok or frying pan over high heat. Stir-fry beef until cooked. Remove and add to the beaten eggs.
- Increase the pan to high heat and add more oil if necessary. Pour the egg and beef mixture into the pan. Let it sit for 5 seconds, then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.
- Cook until the eggs reach your desired consistency (soft and silky is ideal).
- Remove from the pan and serve immediately over steamed rice.
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