Beef Egg Foo Young with Thick Gravy – a fluffy egg omelette packed with vegetables and savory beef. A quick, easy homemade version of a favorite Chinese takeaway dish.
Egg Foo Young is a type of Chinese-style omelette that can be made vegetarian or with meat. This beef version is a great way to use leftover roasted or cooked beef, but you can easily substitute chicken, pork, shrimp, or mushrooms. Common vegetables to include are carrots, green onions, cabbage, zucchini, bean sprouts, and bamboo shoots. I prefer vegetables that can be eaten raw so a slight crunch is fine—the quick cooking time means they don’t need to be fully soft.
Making this dish at home also gives you control over ingredients so you can avoid MSG and other additives commonly found in takeout versions.
What does Egg Foo Young mean?
Egg foo young (Chinese: 芙蓉蛋) literally means “hibiscus egg,” a name from Cantonese cuisine. The dish is derived from fu yung egg slices, a recipe originating in Guangdong.
What is Egg Foo Young gravy made of?
The classic gravy is made with beef broth thickened with cornstarch and seasoned with oyster sauce or soy sauce, a splash of Chinese wine or dry sherry, sesame oil, sugar, salt, and pepper. The cornstarch slurry gives the sauce a glossy, smooth finish that clings to the patties.
How do you make Egg Foo Young fluffy?
To achieve a light, fluffy texture, make sure the oil in the frying pan is hot enough—around 330–350°F (165–175°C). A brief, even fry will set the exterior while keeping the interior tender and airy.
PRO TIPS
- TIP #1: Use finely julienned vegetables and avoid overloading the egg mixture. Too many vegetables can release moisture and make the patties watery.
- TIP #2: A small amount of cornstarch mixed with water added to the beaten eggs helps retain moisture and improves texture.
Serve the Beef Egg Foo Young patties smothered in the thick gravy and sprinkled with sliced scallions. Steamed rice makes a perfect side.
Breakfast, Main Course
American, Chinese
egg foo young gravy
-
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
-
Lightly beat the eggs. Mix 1 tsp cornstarch with 2 tsp water until smooth, then add to the eggs and whisk thoroughly.
-
Stir in the julienned vegetables, chopped beef, sliced garlic, sugar, oil, salt, and pepper until combined.
-
Heat a frying pan with a little oil. Pour about one-quarter of the mixture into the pan and fry over medium heat for 2–3 minutes until the bottom is lightly browned. Flip and cook the other side until set.
-
For the gravy: In a small saucepan, whisk the cornstarch into the beef broth until smooth. Add oyster or soy sauce, Chinese wine (or dry sherry), sesame oil, sugar, salt, and pepper. Bring to a boil while stirring, then simmer for about 1 minute until the sauce thickens.
-
Serve the warm patties topped with the thick gravy and garnished with sliced green onions.
More easy homemade Chinese recipes:
- Moo Goo Gai Pan
- Chinese Egg Drop Soup
- Rice Noodles with Chicken and Prawns
- Napa Cabbage Stir Fry
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