Smooth Scrambled Egg and Beef on Rice 滑蛋牛肉飯

INGREDIENTS:

250 gram Beef

8 Eggs

3 bowls Cooked Rice

6 tablespoons Vegetable Oil (for frying) 

MARINADE:

4 tablespoons Soy Sauce

1 tablespoon Sugar

1 teaspoon Corn Starch

1 tablespoon Chinese Cooking Rice Wine

DIRECTION:

1. Cut the beef into 1/2 cm thin slices across the grains.

2. In a mixing bowl, add the beef and the marinade. Mix well. Let it marinate for 30 minutes in the fridge. 

3. In another bowl, whisk the eggs.

4. Heat up 3 tablespoons of vegetable oil over high heat. Add beef and saute until it turns colour; about 5-7 minutes. (If you want the beef throughly cooked, saute for another 2-3 minutes)

5. Quickly transfer the beef onto the serving plate.

6. Rinse and dry the pan quickly. In the same pan, heat up the rest of the vegetable oil over medium heat. Add egg. Quickly scramble until the egg just starts to coagulate. Turn off the heat. Use the remaining heat to cook the egg until it is just cooked but still a little runny.

7. Pour the egg onto the beef. Serve with steamed rice.