Wineshark Cooking Class - Stir-fried Egg with Beef 牛肉炒蛋

Ingredients (for 4):

• Egg - 4
• Oil - 3 tbsp
• Salt - 1/2 tsp
• Beef - 200 g
• Water - 1 tbsp
• Egg white - 2 tsp
• Spring onion - 2 sprigs
• Ginger - 2 slices
• Garlic - 1 clove
• Seasoning
• Soy sauce - 2 tsp
• Oyster sauce - 1 tsp
• Chinese yellow wine - 1 tsp
• White pepper powder - 1/8 tsp
• Sugar - 1/4 tsp
• Potato starch - 1 tsp full
• Sesame oil - 1 tsp

Procedures:

1. Cut the beef fillet into slices.

2. Add 1 tbsp of water to the beef and mix until fully absorbed. Then add 2 tsp egg white to mix well. Put the beef into fridge for later use.

3. Whisk the eggs and then season with a bit of salt. Add 1 tbsp of oil.

4. Chop the spring onion into small pieces.

5. Mince the garlic and ginger.

6. Marinate the beef with soy sauce, oyster sauce, Chinese yellow wine, white pepper powder, sugar, potato starch and sesame oil.

7. Heat the wok to medium-high temperature, then add 1 tbsp of oil. Add in the minced garlic and ginger to stir-fry briefly.

8. Put the beef evenly on the wok to pan-fry until turning colour.

9. Flip the beef over to cook for a while, then remove.

10. Add 1 tbsp of oil to the wok, then pour in the egg on the side.

11. Push the cooked eggs to the side so the liquid remains in the middle of the wok, until almost 80% done.

12. Add the beef back into the wok, add the spring onion and stir well. 

13. Serve.