Chinese Steak and Eggs

Name: Chinese Steak and Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Chinese-American
Ingredients: 6 oz beef shaved steak; 2 tbsp soy sauce; 1/2 tbsp oyster sauce; 2 tbsp corn starch, divided; 1 tsp baking soda; 1 tsp black pepper; 1.5 tbsp neutral oil, divided; 4 large eggs; 2 tbsp green onions, chopped; 2 tbsp water

Chinese Steak and Eggs combines tender shaved beef marinated in soy sauce and oyster sauce with soft scrambled eggs and green onions for a quick, protein-rich meal that's both low-carb and deeply savory.

🌍Chinese-American 🏷️Steak and eggs 🏷️Scrambled eggs 🏷️Shaved beef 🏷️Chinese Asian-inspired

🏷️

🏷️Low-carb

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TikTok

Total

25 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 oz beef shaved steak
2 tbsp soy sauce
1/2 tbsp oyster sauce
2 tbsp corn starch, divided
1 tsp baking soda
1 tsp black pepper
1.5 tbsp neutral oil, divided
4 large eggs
2 tbsp green onions, chopped
2 tbsp water

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Instructions

1
In a mixing bowl, combine the shaved beef, soy sauce, oyster sauce, 1 tablespoon of corn starch, baking soda, black pepper, and about 1 teaspoon of neutral oil.
2
Mix thoroughly with your hands until the beef is fully coated. Let it marinate for 10-15 minutes.
3
While the beef marinates, crack the eggs into a separate bowl. Add the chopped green onions and a splash of neutral oil (about 1/2 teaspoon).
4
In a small, separate bowl, whisk together the water and the remaining 1 tablespoon of corn starch to create a slurry. Add this slurry to the egg mixture.
5
Beat the egg mixture until everything is well combined.
6
Heat a pan over high heat. Just before it starts to smoke, add the remaining neutral oil (about 1 tablespoon).
7
Add the marinated beef to the hot pan in a single layer and cook, stirring, until browned and cooked through.
8
Remove the cooked beef from the pan and set it aside.
9
Allow the pan to cool down slightly, then pour in the egg mixture.
10
Cook the eggs over low heat, stirring slowly and frequently to create soft, large curds.
11
When the eggs are about 80% cooked but still slightly wet, add the cooked beef back into the pan.
12
Gently fold the beef into the eggs and continue to cook for another 30 seconds until the eggs are just set. Serve immediately.

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Tips & Notes

Pro tips

Slice beef against the grain into thin strips (¼ inch or thinner) to maximize the marinade's tenderizing effect and ensure quick, even cooking.
Bloom the baking soda in the marinade—it will fizz slightly and help break down the meat's fibers more effectively.
Separate the oil: use 1 tbsp for marinating/coating the beef, ½ tbsp for the wok or skillet. This prevents the eggs from absorbing excess soy-flavored oil.
Push cooked beef to the side of the wok, add fresh oil, then scramble eggs gently. Fold beef and green onions in at the end to avoid overworking the curds.

Substitutions

Oyster sauce → soy sauce (omit and add ½ tsp sugar for umami depth)
Green onions → fresh cilantro or chives (lighter, herbaceous finish)
Corn starch → potato starch or arrowroot (same binding effect, slightly different mouthfeel)

Storage & make-ahead

Store in an airtight container up to 2 days; reheat gently in a skillet over low heat, adding a splash of water to restore moisture. Best eaten fresh.

Common Questions

Why do you use baking soda in the marinade?

Baking soda raises the pH of the beef, breaking down proteins and creating a tender texture even with thin-sliced meat cooked briefly at high heat.

Can I make this ahead?

Marinate the beef up to 4 hours ahead. Cook the dish fresh; scrambled eggs don't reheat well, but marinated beef can be stir-fried in advance and warmed through with the eggs just before serving.

What cut of beef works best?

Flank steak, sirloin, or ribeye sliced thin (against the grain) work well. Pre-shaved steak from the butcher counter saves prep time.

Can I use a different oil?

Yes. Sesame oil adds more flavor; vegetable, canola, or avocado oil are neutral swaps. Avoid olive oil—it doesn't pair well with the soy and oyster flavors.

How do I keep the eggs fluffy?

Cook over medium heat, stir gently and infrequently, and remove from heat while still slightly underdone—residual heat will set them without overcooking.