A classic Chinese egg dish featuring ground beef and fresh vegetables folded into beaten eggs, pan-fried until golden, and topped with a savory gravy. Simple, quick, and perfect for everyday home cooking.
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Adapted from a video by Cook! Stacey Cook
Beef Egg Foo Young | Easy And Delicious Ground Beef Recipe
Finely mince garlic and chop green onions into small pieces, keeping the stem and leafy parts separate. Slice onion into thin strips, separating the layers. Set aside the bean sprouts.
2
Combine ground beef with soy sauce, dark soy sauce, salt, white pepper powder, and cornstarch. Mix evenly, then add a touch of sesame oil.
3
Beat eggs and prepare two cornstarch-water mixtures: a thinner one for the gravy and a thicker one for the eggs. Stir the thicker mixture into the beaten eggs until combined.
4
Heat oil in a pan over medium-high heat and add ground beef, breaking it up as it cooks. When about 50% cooked, add the green onion stems and continue stir-frying until the beef is almost cooked through.
5
Add minced garlic and stir-fry briefly until fragrant. Add the onion slices and bean sprouts, stir to combine, then transfer to a bowl.
6
Add the cooked beef and vegetables to the egg mixture along with extra salt, white pepper powder, and green onion leaves. Mix thoroughly.
7
Add a little more oil to the pan if needed. Heat over medium-high. Pour the egg mixture into the pan using a ladle, avoiding crowding. Pan-fry until the bottom is golden brown, flip, and fry the other side until golden.
8
Reduce heat to medium and add unsalted chicken broth to the pan. When it begins to boil, season with soy sauce and a little sugar. Stir to combine.
9
Stir the thinner cornstarch-water mixture and slowly pour it into the broth while stirring. Bring back to a boil, finish with a touch of sesame oil, and pour over the cooked egg dish.
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