Beef Egg Foo Young
A comforting take on the classic Chinese-American omelet, filled with juicy ground beef, crisp shredded cabbage, and a hint of ginger, then smothered in a savory shiitake mushroom gravy. Perfect for a weeknight dinner over steamed rice.
A comforting take on the classic Chinese-American omelet, filled with juicy ground beef, crisp shredded cabbage, and a hint of ginger, then smothered in a savory shiitake mushroom gravy. Perfect for a weeknight dinner over steamed rice.
Ingredients
23 ingredients- Fat
- 28g
- Carbs
- 15g
- Protein
- 24g
Whole recipe (4 servings): 1680 kcal
- 8 oz (225 g) ground beef (80/20)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon toasted sesame oil
- 4 large eggs
- 1 tablespoon cornstarch
- 2 teaspoons water
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 cups (about 150 g) shredded green cabbage
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegetable oil, for frying
- 1 cup unsalted chicken or vegetable broth
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- 4 oz (115 g) fresh shiitake mushrooms, stems removed, caps thinly sliced
Method
6 steps- In a medium bowl, mix the ground beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon sesame oil. Let marinate while you prepare the vegetables.
- In a small bowl, whisk the eggs with 1 tablespoon cornstarch, 2 teaspoons water, 1/4 teaspoon salt, and 1/8 teaspoon white pepper until smooth. Set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the marinated beef and cook, breaking it up, until no longer pink, about 3–4 minutes. Add the garlic, ginger, and green onions; stir-fry for 30 seconds until fragrant. Add the shredded cabbage and cook until just wilted, about 2 minutes. Transfer the mixture to a plate and wipe the skillet clean.
- Return the skillet to medium heat with 1 teaspoon vegetable oil. Pour in about 1/4 of the egg mixture, swirling to coat the bottom. Let it set for 30 seconds, then spoon about 1/4 of the beef-cabbage filling onto one half of the egg. Fold the other half over the filling and cook for 1–2 minutes per side, until the egg is fully cooked and lightly golden. Repeat with remaining egg and filling, adding oil as needed. Keep finished patties warm.
- For the gravy, in a small saucepan, combine the broth, 1 tablespoon soy sauce, sugar, and sliced shiitake mushrooms. Bring to a simmer over medium heat and cook for 3 minutes until mushrooms are tender. In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the simmering broth and cook for 1–2 minutes until thickened. Remove from heat and stir in 1 teaspoon sesame oil.
- Serve the egg foo young patties hot, topped with the shiitake gravy. Excellent with steamed rice.
Recipe notes
Helpful tips
- For extra crispy edges, use a bit more oil and cook the patties over medium-high heat.
- If you can't find shiitake mushrooms, cremini or button mushrooms work well.
- Add a handful of bean sprouts to the filling for extra crunch.
Equipment
- Large nonstick skillet
- Small saucepan
- Mixing bowls
- Whisk
- Spatula
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Additional tips
- Ensure ground beef is cooked to an internal temperature of 160°F (71°C) for safety.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 420 calories
Fat: 28 g · Carbs: 15 g · Protein: 24 g
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