Name: Beef Egg Foo Young
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Approximately 4–8 egg foo young patties
Cuisine: Chinese
Ingredients: 150 g ground beef; 3 tsp soy sauce, for the beef; 1/4 tsp dark soy sauce; 1/8 tsp salt, for the beef; 1/4 tsp white pepper, for the beef; 1 tsp cornstarch, for the beef; 1 tsp sesame oil, for the beef; 2 green onions, chopped with white and green parts separated; 2 cloves garlic, minced; 100 g onion, thinly sliced; 100 g bean sprouts; 3 large eggs; 1 tbsp cornstarch, for the eggs; 2 tsp water, for the eggs; 1/4 tsp salt, for the eggs; 1/8 tsp white pepper, for the eggs; 1 cup unsalted chicken broth; 1 tbsp soy sauce, for the gravy; 1/4 tsp sugar; 2 tsp cornstarch, for the gravy; 2 tbsp water, for the gravy; 1 tsp sesame oil, for finishing the gravy; Cooking oil, as needed

Method

20 steps

Finely mince two cloves of garlic.
Chop two green onions into small pieces, separating stem and leafy parts.
Cut half of an onion into thin strips, separating layers.
Marinate ground beef with soy sauce, dark soy sauce, salt, white pepper, and cornstarch, then mix in sesame oil.
Beat eggs evenly in a bowl.
Prepare two batches of cornstarch and water mixture: a thinner one for gravy and a thicker one for adding to eggs, mixing until cornstarch dissolves.
Add some oil to a hot pan over medium high heat.
Add ground beef to the pan, breaking it up as you stir fry until about 50% cooked.
Add the stem part of green onion and stir fry until beef is almost cooked through.
Add minced garlic and stir fry to bring out garlic flavor.
Add onion strips and bean sprouts, stir fry briefly.
Remove from pan and add to the beaten eggs, then add salt, white pepper, and leafy green onion, mixing evenly.
Add more oil if needed, then pour egg mixture into the pan using a ladle, avoiding overcrowding.
Pan fry until the bottom is golden brown, then flip and fry the other side until golden.
Remove from pan once both sides are golden brown.
Reduce heat to medium, add chicken broth to the pan, and bring to a boil.
Season broth with soy sauce and sugar, stirring to combine.
Add the thinner cornstarch and water mixture, stirring continuously as the broth returns to a boil.
Finish by adding a touch of sesame oil.
Pour gravy over the egg foo young and serve.