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

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 (

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

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Slippery Egg with Beef Slivers

Ingredients

Method

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