Beef with Scrambled Eggs & Scallions (Hua Dan Niu Rou)
- camissonia
- Oct 18
- 1 min read
I first came across this recipe in Fu Pei Mei's 1974 Chinese Cook Book Volume II, which I brought with me when I moved to Southern California from Taiwan to attend UC Irvine back in 1983. I was only 18 at the time and a less than seasoned cook, to put it kindly. I've tried many of her recipes since then, but not this one until just recently. I'm not sure about the origin of this dish, but how can you go wrong with steak and eggs, eh?
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
To tenderize the beef: slice the beef thinly into 1" x 2" pieces and mix well with the baking soda and 3 tbsp. water in a bowl. Let sit for 30 minutes up to 2 hours, then rinse well under tap water. Pat dry with paper towels and place back into the bowl.
2
Add the marinade ingredients to the beef and mix to combine. Cover and let marinate for at least 1 hour.
3
Heat 1/2 cup of oil over high heat in a large wok or sauté pan. When the oil is shimmering, add the beef and cook, stirring occasionally, until the meat is just cooked through (4-5 minutes). Remove the beef with a slotted spoon to a bowl and set aside.
4
Beat the eggs and 1 1/2 tsp. of salt in a medium bowl.
5
Drain all but about 1 tbsp of oil in the pan and return to the cooktop over high heat. Add the sliced scallions and sauté briefly, for about 10-15 seconds. Add the beef and egg mixture to the pan and cook, stirring gently, until the eggs are just scrambled through (do not overcook).
6
Remove the beef and eggs to a plate and serve with steamed white rice.
Instructions
1 1/2 lbs flank or ribeye steak trimmed and sliced very thin 1" x 2" pieces
2 tsp baking soda
4 tbsp water
Beef
2 tsp minced fresh ginger
1 tbsp rice wine
1 tsp black pepper
2 tsp sugar
1 tbsp cornstarch
3 tbsp soy sauce
2 tbsp water
1 tbsp vegetable oil
Marinade
12 eggs
1 1/2 tsp kosher salt
4 scallions cut thinly along the bias
1/2 cup vegetable oil
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Beef with Scrambled Eggs & Scallions (Hua Dan Niu Rou)
Prep Time
20 min
Cooking Time
15 min
Rest Time
0
Total Time
35 min
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