Entrée: China – 蛋芙蓉 ▶ Dàn Fúróng (Egg Foo Young)

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 12 min

Cook 10 min

Total 22 min

Ingredients

8 large brown eggs
1 / 2 lb (225 g) ground beef
1 / 2 cup (120 ml) bean sprouts or shredded cabbage (optional but traditional)
2 green onions, sliced
2 tbsp (30 ml) soy sauce (for beef and gravy)
1 tsp black pepper
1 tbsp (8 g) cornstarch (for gravy)
1 cup (240 ml) beef or chicken stock (or water)
Oil for frying
1 small cucumber, sliced for serving

Instructions

1. Brown ground beef in a skillet, season with 1 tbsp soy sauce and 1/2 tsp black pepper; drain and set aside.
2. In a large bowl, beat eggs and fold in cooked beef, bean sprouts or cabbage (if using) and green onions.
3. Heat a shallow layer of oil in a skillet over medium-high heat. Spoon portions of the egg mixture to form patties and fry until golden on both sides, 2–3 minutes per side. Drain on paper towels.
4. For the gravy, whisk cornstarch into stock until smooth, add 1 tbsp soy sauce and 1/2 tsp black pepper; bring to a simmer in a saucepan until thickened.
5. Serve Egg Foo Young patties topped with gravy and cucumber slices on the side.