Sliced Beef with Scrambled Eggs

Name: Sliced Beef with Scrambled Eggs (Hua tan niu jou)
Cuisine: Chinese
Ingredients: 2 tablespoon cold water; 1 tablespoon soy sauce (light); 1 tablespoon oil; 2 tablespoons chopped scallion; 1-½ cup oil; ½ teaspoon sugar; 5 tablespoon oil; ½ teaspoon meat tenderizer; ½ tablespoon Chinese wine; 1 tablespoon soy sauce (light); 1 tablespoon cornstarch; ⅓ pound beef tenderloin (or flank steak); ⅓ pound beef tenderloin (or flank steak); ¼ teaspoon ginger juice or ginger powder; ¼ teaspoon ginger juice or ginger powder; 5 eggs; ½ teaspoon salt

Hua tan niu jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅓ pound beef tenderloin (or flank steak)
¼ teaspoon ginger juice or ginger powder

Asia
Taiwan
Main course

Method

Cut the beef into ⅛” x 1” square slices (against the grain). Place the beef in the marinating sauce (combine the ginger powder, salt, sugar, wine, cornstarch, soy sauce, cold water and oil). Turn occasionally and marinate for at least 30 minutes.
Beat the eggs. Add ½ teaspoon of salt and mix again.
Set a Chinese wok or frying pan over high heat about