A beloved Hong Kong-style comfort dish featuring juicy beef strips and soft, creamy scrambled eggs served over steamed jasmine rice. This classic cha chaan teng favorite is quick to prepare and packed with savory flavor.
This classic dish from Hong Kong tea restaurants combines tender beef with silky scrambled eggs over rice. The key is cooking the beef just right—still pink inside—and making the eggs extra creamy with a touch of butter.
Slice the beef against the grain into thin strips. Season with 1 tablespoon soy sauce, half the black pepper, and a pinch of salt. Let sit for 10 minutes while you prep everything else.
Heat 2 tablespoons oil in a wok over high heat until smoking. Add garlic and onion, stir-fry for 30 seconds until fragrant. Add beef in a single layer—don't crowd the pan. Cook without moving for 1 minute, then stir-fry for another 2 minutes until browned but still slightly pink inside. Remove and set aside.
Crack eggs into a bowl, season with a pinch of salt and remaining pepper. Heat the same wok over medium-low heat, add butter. Pour in eggs and let sit for 20 seconds. Gently push eggs from edges toward center, forming soft curds. When eggs are almost set but still slightly wet, remove from heat—they'll continue cooking from residual heat.
Divide hot cooked rice between two bowls. Top with beef and its juices, then add the scrambled eggs on top. Drizzle with remaining soy sauce mixed with oyster sauce. Garnish with green onions and serve immediately while hot.
A classic Hong Kong cafe favorite featuring tender beef strips in a rich black pepper sauce, served over steamed jasmine rice. This comforting dish brings together savory beef, aromatic black pepper, and tender vegetables in a restaurant-quality meal you can make at home.
