Slippery egg beef is one of the most distinctive dishes in Guangdong cuisine. Slippery egg is a Cantonese cooking method. It is different from ordinary scrambled eggs. Pour oil in a hot pot and turn to low heat to scramble eggs. The egg liquid can be slightly solidified. The smooth and tender taste is the favorite of many Cantonese.


150g beef
Five eggs
1 tablespoon salt
10g shallots
1 tsp white pepper
3 tablespoons vegetable oil
1 tsp tender meat powder


Step 1
Slice the beef into thin slices

Step 2
Add 1 / 2 tsp salt and 1 tsp tender meat powder and mix well

Step 3
Beat the eggs in a bowl, add scallions, and add white pepper to the egg liquid

Step 4
Beat the egg liquid evenly with an egg beater or chopsticks

Step 5
Heat the wok, pour 3 tablespoons vegetable oil. When the oil temperature reaches 50%, pour in the beef slices

Step 6
Remove the beef slices and put them in a bowl

Step 7
Pour the egg liquid into the fried beef slices and mix well

Step 8
Leave half the oil in the frying pan, heat it up, turn it down, and pour the beef and egg liquid into the frying pan

Step 9
After the egg is slightly solidified, turn it over and take about half a minute to get out of the pot