Beef and Egg Rice (Hong Kong Style)
A comforting Cantonese cafe classic featuring tender marinated beef gently cooked with soft, silky scrambled eggs, served over steamed jasmine rice.
Story
This classic Hong Kong cafe dish, known locally as 'ngau yat fan', is the ultimate comfort food. The secret lies in cooking the eggs just right—soft and slightly runny, so they coat the savory beef beautifully.
Ingredients
jasmine rice
1.5 cups
beef sirloin, thinly sliced
300g
large eggs
4
yellow onion, sliced
1 medium
vegetable oil
3 tablespoons
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
sugar
1 teaspoon
cornstarch
1 tablespoon
salt
to taste
white pepper
to taste
green onions, chopped
for garnish
Instructions
1
Marinate the beef
Slice the beef against the grain into thin strips. Mix with 1 tablespoon soy sauce, cornstarch, and a pinch of white pepper. Let sit for 10 minutes while you prepare the other ingredients.
2
Cook the beef
Heat 2 tablespoons oil in a wok over high heat. Add the marinated beef and stir-fry until just cooked through, about 2 minutes. Remove and set aside.
3
Start the eggs
In the same wok, add remaining oil and sauté the onion slices until softened, about 1 minute. Reduce heat to medium-low.
4
Add eggs and combine
Beat the eggs with a pinch of salt. Pour into the wok with the onion. Let set for 10 seconds, then gently push eggs from the edges toward the center, creating soft curds. Return the beef to the wok.
5
Finish and serve
Add the remaining soy sauce, oyster sauce, and sugar. Toss everything together gently. Spoon the beef and egg mixture over steamed rice and garnish with green onions. Serve immediately while hot.
