Entree: China – Guangdong – 牛肉芙蓉蛋 ➤ Niúròu fúróng dàn (Beef egg foo young (Chinese-style omelette with beef))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 1 lb (454 g) ground beef
- 6 large brown eggs, approx. 10.5 oz (300 g) total
- 1 small white onion, thinly sliced, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 0.2 oz / 5 g)
- 1/2 cup (60 g) bean sprouts (optional)
- 2 tbsp (30 ml) soy sauce (for beef)
- 1 tbsp (15 ml) oyster sauce (optional)
- 1/2 tsp (2 g) white pepper
- 3 tbsp (45 ml) vegetable oil for frying
- 2 cups (480 ml) beef or chicken broth (for gravy)
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tbsp (15 ml) soy sauce (for gravy)
- 2 scallions, sliced, about 0.5 oz (15 g)
- Salt to taste

Instructions

1. Season ground beef with 2 tbsp soy sauce, oyster sauce if using, and white pepper; cook in a skillet over medium heat until browned and set aside.
2. Beat eggs in a bowl and fold in sliced onion, bean sprouts, cooked beef, and scallions. Heat oil in a nonstick skillet and pour portions to form individual omelettes, cooking 2–3 minutes per side until golden and set. Keep warm.
3. For the gravy, bring broth to a simmer, stir in 1 tbsp soy sauce, then add cornstarch slurry while stirring until thickened.
4. Serve omelettes topped with the gravy and extra sliced scallions.