Beef Egg Foo Young Stir Fry is one of those comforting dishes that somehow feels both nostalgic and exciting at the same time. Whether you've had it at your favorite local Chinese takeout spot or only recently discovered this dish, making it at home unlocks a whole new level of flavor and satisfaction. This version brings together fluffy egg patties packed with crisp vegetables and tender beef, stir-fried to golden perfection and finished with a rich, umami-forward egg foo young gravy. It’s got everything: crispy edges, soft centers, and that irresistible glossy sauce drizzled on top. And don’t worry—this isn’t just another scrambled egg stir fry. This is a full-on meal that hits every savory note you crave in authentic Chinese food.
If you love exploring egg-based dishes like a Vietnamese egg roll recipe or are on the hunt for more Asian egg recipes, this one will be right up your alley. It’s easy to customize, deeply satisfying, and honestly, it just might become your new go-to dinner when you want something fast, filling, and seriously flavorful.
Beef Egg Foo Young Stir Fry with Savory Gravy
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Chinese
Wok or large nonstick skillet This will help get those crispy edges on the egg patties. If you don’t have a wok, a large frying pan will work just fine.
Mixing bowls One for the egg mixture, one for the beef.
Spatula Preferably wide and heat-resistant for easy flipping.
Ladle or small saucepan For making and pouring the egg foo young gravy.
Whisk or Fork To beat the eggs evenly.
For the Egg Patties
- 6 large eggs
- 1/2 pound ground beef or thinly sliced flank steak
- 1 cup bean sprouts rinsed and drained
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions plus more for garnish
- 1/3 cup finely chopped white onion
- 1/2 cup chopped mushrooms shiitake or button
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- Salt and white pepper to taste
For the Gravy
- 1 1/2 cups beef broth low sodium preferred
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1/2 teaspoon sesame oil
For Stir Fry
- 2 tablespoons vegetable oil or neutral oil for frying
- 1 clove garlic minced (optional for stir fry step)
- 1/2 red bell pepper sliced (optional for extra color)
Prepare the Beef
If you're using sliced flank steak, make sure it's thin and tender. Toss the beef with a pinch of salt, white pepper, and a dash of soy sauce. Set aside while you prep your other ingredients. For ground beef, you can use it as-is and cook it directly into the egg mixture later.
Make the Egg Mixture
Crack the eggs into a mixing bowl. Beat them until they’re evenly combined. Stir in the bean sprouts, carrots, mushrooms, onions, green onions, soy sauce, sesame oil, and cornstarch. Then fold in the beef (raw if thinly sliced or lightly browned if ground). Season with a pinch of salt and white pepper.
Fry the Egg Patties
Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat. Scoop about 1/3 to 1/2 cup of the egg mixture into the pan to form small round patties. Cook each patty for about 3-4 minutes on each side, or until the edges are crispy and the center is fully set. Remove and set aside on a plate lined with paper towels. Repeat with the remaining mixture, adding more oil if needed.
Make the Egg Foo Young Gravy
In a small saucepan over medium heat, combine beef broth, soy sauce, oyster sauce, sugar, and sesame oil. Bring to a light simmer. Stir the cornstarch slurry (cornstarch and cold water mixture) into the gravy and whisk until the sauce thickens to a glossy consistency. Taste and adjust seasoning as needed. This is the iconic egg foo young gravy that pulls everything together—rich, savory, and just the right amount of umami.
Stir Fry & Final Assembly
Heat the last tablespoon of oil in your wok or pan. Toss in the garlic and red bell pepper (optional but adds nice color). Stir fry for 1-2 minutes just to release the aroma. Then return the cooked egg patties to the pan and let them warm through for a minute or two. Plate everything up, drizzle with the hot gravy, and garnish with fresh green onions.
Perfect Pairings
This dish is super flexible and pairs well with both simple and flavorful sides. Here are a few ideas to round out your meal:
1. Steamed Jasmine or Sticky Rice
A no-fail classic that soaks up the egg foo young gravy beautifully.
2. Garlic Bok Choy or Chinese Broccoli
Lightly sautéed greens add freshness and a bit of crunch to balance the richness of the egg patties.
3. Chinese Egg Rolls Recipe
If you're feeling extra, whip up some crispy egg rolls on the side. They're a natural complement, and if you're already browsing egg roll ideas, this meal will complete your table.
4. Hot and Sour Soup
This savory and tangy soup serves as a perfect warm-up to the main event.
5. Iced Jasmine Green Tea
Cool and refreshing, it helps cut through the deep, savory flavors of the stir fry.
FAQs
1. What type of beef should I use?
Thinly sliced flank steak or sirloin works best for tenderness and quick cooking. You can also use lean ground beef if you prefer a more traditional diner-style texture.
2. Can I use pre-cooked beef?
Absolutely. Leftover roast beef or steak can be finely chopped and stirred into the egg mixture. Just be sure it’s not overly seasoned with flavors that might clash.
3. Can I make this vegetarian?
Yes, just omit the beef and add extra mushrooms or tofu. It’ll still taste incredible, and the gravy can be made with mushroom broth instead of beef broth.
4. Is this dish eaten for breakfast in China?
While egg foo young isn't traditionally a Chinese breakfast, eggs are commonly featured in many authentic Chinese recipes for breakfast. Dishes like scallion omelets or rice porridge with preserved egg are more common. However, this version is more in line with Chinese-American or Hong Kong-style egg foo young, which is great any time of day.
5. How does this compare to other egg-based Asian recipes?
Unlike dishes like Vietnamese egg roll recipes or standard egg roll ideas where eggs act more like a binder or coating, egg foo young puts the egg front and center. Think of it as the savory cousin to a Western omelet but with a strong Asian flavor profile.
