Easy Beef Egg Foo Young

Name: Beef Egg Foo Young
Yield: 4-8 servings
Cuisine: Chinese
Ingredients: 5.29 oz/150 g ground beef; 3 tsp soy sauce; 1/4 tsp dark soy sauce; 1/8 tsp salt; 1/4 tsp white pepper; 1 tsp cornstarch; 1 tsp sesame oil; 2 stalks green onion; 2 cloves garlic; 3.52 oz/100 g onion; 3.52 oz/100 g bean sprouts; 3 large egg; 1 tbsp cornstarch; 2 tsp water; 1/4 tsp salt; 1/8 tsp white pepper powder; 2 tsp cornstarch; 2 tbsp water; 1 cup unsalted chicken broth; 1 tbsp soy sauce; 1/4 tsp sugar; 1 tsp sesame oil

Chinese · Organized from the video by Cook! Stacey Cook

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Ingredients · 4-8 servings

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Steps

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1
Mince the garlic and chop the green onions into small pieces, keeping the stems and leafy parts separate.
2
Slice the onion into thin strips and prepare the bean sprouts.
3
In a bowl, combine the ground beef with soy sauce, dark soy sauce, salt, white pepper, cornstarch, and sesame oil. Mix evenly.
4
Beat the eggs in a bowl. For the egg mixture, add the cornstarch and water mixture (1 tbsp cornstarch + 2 tsp water) along with salt and white pepper. Mix well.
5
Heat oil in a pan over medium-high heat. Add the beef and stir fry, breaking it up. When 50% cooked, add the green onion stems. Stir fry until almost cooked through.
🔥 medium-high heat
6
Add minced garlic to the pan and stir fry until fragrant. Add the onion strips and bean sprouts, then stir fry briefly. Transfer the mixture to a bowl and mix with the egg batter, adding a little more salt, white pepper, and the green onion leaves.
7
Add more oil to the pan if needed. Pour the egg mixture into the pan using a ladle, ensuring it is not overcrowded. Pan fry until the bottom is golden brown, then flip and fry the other side until golden brown. Remove the egg from the pan.
8
In the same pan, reduce heat to medium and add the chicken broth. Once boiling, add soy sauce and sugar. Slowly pour in the cornstarch and water mixture (2 tsp cornstarch + 2 tbsp water) while stirring to thicken. Bring to a boil, then add sesame oil.
🔥 boil
9
Pour the finished gravy over the egg foo young and serve.

Tips

Keep the green onion stems and leaves separate to use them at different stages of cooking.
The cornstarch and water mixture is split into two batches: a thicker batch for the egg and a thinner batch for the gravy.
Do not overcrowd the pan when frying the egg to ensure a good sear.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Cook! Stacey Cook on YouTube

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