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5 from 1 vote
Beef Egg Foo Young with Gravy
Beef Egg Foo Young with Thick Gravy
Beef Egg Foo Young with Thick Gravy - quick and easy homemade version of favorite Chinese takeaway meal!
Course: Breakfast, Main Course
Cuisine: American, Chinese
Keyword: egg foo young gravy
Servings: 4 patties (15 cm / 6 inches diameter)
Author: Kitchen Nostalgia
  • 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
  • GRAVY:
  • 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
  1. 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.

  2. Add julienned (finely sliced) vegetables, leftover beef, garlic, sugar, oil, salt and pepper. Stir to combine.

  3. 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.

  4. 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.

  5. Serve warm Beef Egg Foo Young patties with sauce and sprinkled with green onions.