Cantonese Beef with Silky Scrambled Eggs

• 1 piece beef
• light soy sauce (生抽), a splash
• ground white pepper (胡椒粉)
• 1 spoon cornstarch slurry
• a drizzle of peanut oil (花生油), for the beef
• 5 eggs
• a pinch of salt
• chopped spring onions (葱花)
• 1 spoon cornstarch slurry
• cooking oil, for the pan
• steamed rice, to serve (optional)

Steps

1. 1.Slice the beef against the grain, as thinly as you can, so it isn't chewy.▶0:33
2. 2.Marinate the beef: add light soy sauce, white pepper and a spoon of cornstarch slurry, and mix well by hand. Drizzle over a little peanut oil, mix again, and leave for 15 minutes.▶0:46
3. 3.Crack 5 eggs into a bowl. Add a pinch of salt, chopped spring onions and a spoon of cornstarch slurry, then beat until smooth. The slurry keeps the eggs silky rather than dry.▶1:13
4. 4.Heat oil in a pan. Add the beef and stir-fry over high heat until about 70–80% cooked, when the surface has changed colour.▶1:41
5. 5.Turn the heat to low and pour in the egg mixture.▶1:49
6. 6.Cook slowly over low heat. As the egg starts to set, gently push it with a spatula so it cooks evenly.▶1:52
7. 7.When the egg is mostly set, turn off the heat, cover with a lid and let the residual heat finish it for about 1 minute.▶2:03
8. 8.Serve over steamed rice.▶2:21