I first came across this recipe in Fu Pei Mei's 1974 Chinese Cook Book Volume II, which I brought with me when I moved to Southern California from Taiwan to attend UC Irvine back in 1983. I was only 18 at the time and a less than seasoned cook, to put it kindly. I've tried many of her recipes since then, but not this one until just recently. I'm not sure about the origin of this dish, but how can you go wrong with steak and eggs, eh?
Ingredients:
1 1/2 lbs. ribeye steak (trimmed of fat), tenderloin or flank steak, very thinly sliced
2 tsp. baking soda
1 1/2 lbs. ribeye steak (trimmed of fat), tenderloin or flank steak, very thinly sliced
2 tsp. baking soda
4 tbsp. water
Marinade:
1 tsp. minced/grated fresh ginger
1 tbsp. sugar
1 tbsp. rice wine
1 tsp. black pepper
1 tbsp. cornstarch
3 tbsp. soy sauce
2 tbsp. cold water
1 tbsp. vegetable oil
12 eggs
1 1/2 tsp. kosher salt
1/2 cup vegetable oil for frying
4-5 scallions, thinly sliced along the bias
1. To tenderize the beef: slice the beef and mix well with the baking soda and 3 tbsp. water in a bowl. Let sit for 30 minutes up to 2 hours, then rinse well under tap water. Pat dry with paper towels and place back into the bowl.
2. Add the marinade ingredients to the beef and mix to combine. Cover and let marinate for at least 1 hour.
3. Heat 1/2 cup of oil over high heat in a large wok or saute pan. When the oil is shimmering, add the beef and cook, stirring occasionally, until the meat is just cooked through (5-8 minutes). Remove the beef with a slotted spoon to a bowl and set aside.
4. Beat the eggs and 1 1/2 tsp. of salt in a medium bowl.
5. Drain all but about 3 tbsp of oil in the pan and return to the cooktop over high heat. Add the sliced scallions and saute briefly, for about 10-15 seconds. Add the beef and egg mixture to the pan and cook, stirring gently, until the eggs are just scrambled through (do not overcook).
6. Remove the beef and eggs to a plate and serve with steamed white rice.
Marinade:
1 tsp. minced/grated fresh ginger
1 tbsp. sugar
1 tbsp. rice wine
1 tsp. black pepper
1 tbsp. cornstarch
3 tbsp. soy sauce
2 tbsp. cold water
1 tbsp. vegetable oil
12 eggs
1 1/2 tsp. kosher salt
1/2 cup vegetable oil for frying
4-5 scallions, thinly sliced along the bias
1. To tenderize the beef: slice the beef and mix well with the baking soda and 3 tbsp. water in a bowl. Let sit for 30 minutes up to 2 hours, then rinse well under tap water. Pat dry with paper towels and place back into the bowl.
2. Add the marinade ingredients to the beef and mix to combine. Cover and let marinate for at least 1 hour.
3. Heat 1/2 cup of oil over high heat in a large wok or saute pan. When the oil is shimmering, add the beef and cook, stirring occasionally, until the meat is just cooked through (5-8 minutes). Remove the beef with a slotted spoon to a bowl and set aside.
4. Beat the eggs and 1 1/2 tsp. of salt in a medium bowl.
5. Drain all but about 3 tbsp of oil in the pan and return to the cooktop over high heat. Add the sliced scallions and saute briefly, for about 10-15 seconds. Add the beef and egg mixture to the pan and cook, stirring gently, until the eggs are just scrambled through (do not overcook).
6. Remove the beef and eggs to a plate and serve with steamed white rice.
Ribeye Steak.
After tenderizing the beef with baking soda, rinsing well, and patting dry with paper towels, combine with marinade ingredients and let marinate for at least 1 hour. If your kitchen is cool, then it's ok to let this marinate at room temp. Otherwise, cover with plastic wrap and refrigerate until ready to cook.
Rice wine, soy sauce, vegetable oil, black pepper, cornstarch, sugar.
Saute the beef in hot oil until just cooked through. Remove to a bowl and set aside.
Drain all but 5 tbsp. of oil from the same pan and saute the sliced scallions for about 10-15 seconds.
Add the egg and beef to the pan and saute over high heat, stirring gently, until the egg is just cooked through.
Oh wow! That dish is so mouthwatering. I think I've tasted something like that before on a family dinner, and I've always wanted to try it out myself. Now, all I have to do is make a trip to the grocery in this cold weather, which is probably the only daunting thing about cooking. Hahaha! Anyway, thanks for sharing that lovely recipe! Happy cooking!
ReplyDeleteChris Carpenter @ Domenico's
Thanks, Chris! I hope you brave the cold weather and give this recipe a try - it's amazing how a few simple, basic ingredients can yield so much flavor!
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