Beef Egg Foo Young with Thick Gravy – fluffy egg omelette with vegetables. A quick and easy homemade version of favorite Chinese takeaway meal!
For those of you who don’t know what is Egg Foo Young, let me just quickly say that it is a type of vegeteble omelette from Chinese cuisine. There are vegetarian as well as meat-lovers versions of this dish.
Beef Egg Foo Young recipe is also an excellent way to use up leftover cooked or roasted beef. Of course, instead of beef you can use chicken, pork, shrimp or mushrooms. As for vegetables, you can use carrots, green onions, cabbage, zucchini, been sprouts, bamboo shoots etc. I prefer to use vegetables that can be eaten raw as well, so there is no problem if they are still a little bit crunchy or undercooked.
Another good thing when making food at home is that you can completely avoid MSG and other unwanted ingredients.
What does Egg Foo Young mean?
Egg foo young (Chinese: 芙蓉蛋) literally means “Hibiscus egg”. The name comes from the Cantonese language. It is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. (Wikipedia)
What is Egg Foo Young gravy made of?
Egg Foo Young gravy is made of beef broth, seasoned with oyster sauce or soy sauce, Chinese wine, sesame oil, sugar, salt and pepper. Cornstarch is used to make nice and thick gravy.
How do you make Egg Foo Young fluffy?
To make Egg Foo Young fluffy, be sure that oil in frying pan is at the right temperature, between 330-350 F (165-175 C).
- TIP #1: Do not use too much vegetables as your egg patties may taste somewhat “watery”. Vegetables need to be very finely sliced (julienned) because they have to be cooked in a very short amount of time.
- TIP #2: The role of cornstarch and water slurry and oil added to eggs is to prevent them from drying out.
Serve Beef Egg Foo Young smothered with thick gravy and topped with some sliced scallions. A side dish of cooked rice can be added as well.
- 3 eggs
- 1/2 cup leftover beef, chopped
- 1 tsp cornstarch + 2 tsp water
- 1 1/2 cup julienned vegetables (carrots, green onions, cabbage etc)
- 1 clove of garlic, sliced
- 1/2 tsp sugar
- 1/2 tsp oil (and some more for frying)
- salt, pepper
- 1 cup beef broth
- 1 Tbsp cornstarch
- 2 Tbsp oyster sauce or soy sauce, or to taste
- 1 Tbsp Chinese wine or dry sherry
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- salt, pepper
To prepare Egg Foo Young omelet, lightly beat eggs. Mix 1 tsp cornstarch with 2 tsp water until smooth. Add to the eggs. Whisk thoroughly.
Add julienned (finely sliced) vegetables, leftover beef, garlic, sugar, oil, salt and pepper. Stir to combine.
Heat a frying pan with a little bit of oil in it. Add 1/4 of the mixture to the pan. Fry on medium heat for 2-3 minutes or until slightly brown. Turn the pattie and fry on the other side.
Egg Foo Young GRAVY: In a smaller saucepan, mix broth with cornstarch until smooth. Add remaining ingredients. Bring to boil, stirring continually, and cook for about 1 minute or until mixture thickens.
Serve warm Beef Egg Foo Young patties with sauce and sprinkled with green onions.
More easy homemade Chinese recipes:
Table of Contents