Smooth Egg and Beef on Rice Noodles 滑蛋牛河

Ingredients

• 450 g Cooked flat rice noodles (, fresh)
• 250 g Flank steak (, sliced)
• 2 Large eggs (, beaten)
• 2 stalks Green onions (, chopped)
• 1 ½ tbsp Oil (for noodles)
• 2 tbsp Oil
• 20 ml Water
• 2 tsp Corn starch
• ½ tsp Sugar
• ¼ tsp White pepper powder
• ¼ tsp Salt
• 1 tsp Light soy sauce
• 2 tsp Oil
• 1 c Water (or broth)
• 2 tsp Fish sauce
• 1 tsp Corn starch
• ½ tsp Sugar
• 1 tsp Light soy sauce
• 2 tsp Water

Steps

1. 1

   Slice beef to approx. 3mm thick

2. 2

   Marinate beef with 20ml water, ½ tsp sugar, ¼ tsp salt, 2 tsp corn starch, ¼ tsp white pepper powder and 1 tsp light soy sauce. Mix well and gently massage the beef so that the water is completely absorbed

3. 3

   Add 2 tsp oil to the beef and massage again until the oil coats each piece of beef. Marinate for 30 minutes the oil will lock-in the marinade

4. 4

   Beat 2 large eggs and set aside

5. 5

   Chop green onions and set aside

6. 6

   Combine 1c water, 2 tsp fish sauce, 1 tsp corn starch and ½ tsp sugar for the sauce. Set aside If you don’t have fish sauce, you can also use 1 tsp light soy sauce and 1 tsp oyster sauce instead

7. 7

   Combine 1 tsp light soy sauce and 2 tsp water and set aside

8. 8

   Peel apart or loosen the rice noodles

9. 9

   Heat wok using high heat this is an extremely important step because if the wok is not hot enough, the rice noodles will turn mushy. You know it’s hot enough when a drop of water will evaporate as soon as it touches the wok

10. 10

    Add 1 ½ tbsp oil, swirl it around the wok

11. 11

    Add rice noodles. Stir-fry for 1 minute

12. 12

    Add the noodle seasoning onto the surface of the wok and keep stir-frying for 30 seconds This step is for heating up the noodles as well as to give the noodles some “wok hei” and additional flavour

13. 13

    Remove noodles and put them on a serving plate Wash the wok if it has any of the noodle residue on it Anything not removed will end up becoming black specks in your sauce

14. 14

    Heat the wok on high heat again. Add 2 tbsp oil If the wok is not hot enough, the water you added to the beef will come out and then your beef with be stewed instead of stir-fried resulting in a tough texture

15. 15

    Add beef. If there is any water that has pooled on the bottom, just pour it out before putting it in the wok. Do not pour the water into the hot wok as this can cause dangerous oil splatter

16. 16

    Spread the beef out in single layer and let it cook for 30 seconds then flip it over and cook for another 30 seconds. You want to get a good sear and only cook it until it’s 50% done. Residual heat plus putting it back into the wok later will cook it to approx. 70% done or medium done

17. 17

    Remove beef from wok

18. 18

    Give the prepared sauce mixture a stir until the corn starch is well mixed and pour it into the wok. Bring it to a boil and turn the heat down to medium high

19. 19

    Slowly pour beat eggs into the wok. Pour in a circular motion or zigzag motion to create some ribbon effects. Let the eggs set for 20 seconds or until they become semi-solid

20. 20

    Using your spatula, slowly push the mixture to one side and repeat in the same direction. Do not use back and forth motion as it will break the egg ribbons

21. 21

    Once you can see formation of the egg ribbons, add the beef and chopped green onions It is typical for the eggs to be a bit raw in this dish but I like to fully cook the eggs to prevent any health hazards

22. 22

    Gently mix well

23. 23

    Pour over rice noodles and serve