Silky egg and beef on rice with blanched pea shoots
Tender marinated beef folded into softly set egg over hot rice, with a plate of blanched pea shoots — ready in ten minutes.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: People with qi deficiency tire easily and lose their appetite, especially in the muggy heat of Grain Buds. Beef strengthens the spleen and stomach, eggs nourish blood, and soft-set egg is easy to digest; the pea shoots clear heat and damp so the meal nourishes without sitting heavily.
Method
Prep 15 min · Cook 10 min- 1Mix the beef with the soy sauce, sugar, cornflour and 2 tbsp water, then a little oil, and leave for 10 minutes.
- 2Blanch the pea shoots in boiling water with a little salt and oil for 1 minute, drain and plate.
- 3Stir-fry the beef in a hot wok until about 70% cooked and remove. Beat the eggs with salt and spring onion and stir in the beef.
- 4Over low heat, add a little oil, pour in the egg and gently push it around until just softly set. Turn off the heat, slide onto the hot rice and serve with the pea shoots.
Cautions
- Use fresh eggs; pregnant women, older people and young children should have the egg fully set.
Chef's tips
- Slice the beef thinly across the grain and add a splash of water to the marinade for silkier beef.
The TCM view
Beef is sweet and neutral, strengthening the spleen and stomach and boosting qi and blood. Egg is sweet and neutral, nourishing yin and blood and calming the mind. Pea shoots are sweet and neutral, harmonising the middle and clearing heat and damp. All three are mild, tonifying qi and blood without adding heat, which suits qi deficiency in a humid season.
