Slippery Egg with Beef Slivers

Preparation info

  • Serves


    with Some Green Vegetables
    • Difficulty


Appears in

Classic Food of China

By Yan-Kit So

Published 1992

  • About

An Everyday Cantonese family dish that makes for a tasty one-plate meal with rice and a few blanched green vegetables. Indeed, Cantonese often serve this to their young or teenage children who need as many vitamins and protein for their growing bodies as flavours for their developing tastebuds.


  • 350 g (12 oz) rump or skirt steak, trimmed and cut into rectangular slivers about 6 mm (


  1. Marinate the beef: put the beef slivers in a bowl and add the salt, sugar, soy sauce, pepper, wine or sherry and the tapioca or potato flour. Stir vigorously to coat. Add the water and stir again until totally absorbed. Leave to stand for about 20 minutes.
  2. Heat a wok over a high heat until smoke rises. Add the peanut or vegetable oil and swirl it around to cover a