An easy and comforting dish featuring beef and eggs served over rice, inspired by Hong Kong's cha chan tang. This recipe combines flank steak, cold rice, and a flavorful marinade, all cooked in chicken stock for a rich taste.
1: Marinate the beef with baking soda, shaoxing wine, soy sauce, white pepper, water, cornstarch, and oil for at least 10 minutes.
2: Heat a pan over medium heat and add the marinated beef, cooking until browned.
3: In the same pan, add the chicken stock and bring to a simmer.
4: Add the rice and stir to combine, ensuring it's heated through.
5: Whisk the eggs and pour them over the rice and beef mixture, allowing them to cook gently.
6: Add seasoning soy sauce and a pinch of salt to taste.
7: If the sauce is too thin, add the cornstarch slurry to thicken it.
8: Serve hot and enjoy!
