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.

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.

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.

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.

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.