Slippery Egg with Beef Slivers

Name: Slippery Egg with Beef Slivers
Yield: Serves 3–4 with Some Green Vegetables
Cuisine: China
Ingredients: 350 g (12 oz) rump or skirt steak, trimmed and cut into rectangular slivers about 6 mm (¼ in) thick; 3–4 spring onions, green parts only, chopped into small rounds; white or black ground pepper to taste; 2.5 ml (½ tsp) salt or to taste; 5–10 ml (1–2 tsp) sesame oil; 1.5 ml (¼ tsp) sugar; 2 ml (⅓ tsp) salt; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 5 ml (1 tsp) tapioca or potato flour; 10 ml (2 tsp) thin or light soy sauce; 6–8 turns black peppermill; 6 large eggs, size 2; 120 ml (8 tbsp) peanut or vegetable oil; 15 ml (1 tbsp) water

Preparation info

Serves
3–4
with Some Green Vegetables

Difficulty
Easy

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.

Ingredients

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

Asia
China
Canton
Main course

Method

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.
Heat a wok over a high heat until smoke rises. Add the peanut or vegetable oil and swirl it around to cover a