The Most Iconic Cantonese Dish

We MUST and Should Preserve

Of all the canto-dishes in NYC’s Chinatowns, wat don ow yok fan or smooth egg beef over rice brings tears of joy to my eyes. And tastebuds…

I ate this every weekend in the summer. And more often while hanging out with friends. I think I even ordered it twice a day sometimes.

Smooth egg with beef over rice doesn’t translate well into English.

It is simply a Chinese brown sauce gravy with ribbons of gently cooked eggs. The protein of choice is sliced tender beef.

Though chunks of chicken or shrimp with smooth egg sauce is an option beef is the norm. At least in my world.

Sometimes I’ll go nuts and order it with peas too.

Today, from what I hear. It is not easy to find smooth egg with beef done right. I noticed as well whenever I headed back to New York for my once a year visit.

And my favorite restaurant for wat don ow yok fan shuttered its doors more than a decade ago.

Which means, I gotta make it my self. And I had to do it justice because this dish is one of those that I will gladly make for my kids.

And bore them with their old man’s stories while they enjoy it. 

I gotta admit my video for this recipe is terrible. It’s one of the first batches of videos I made for my channel.

At least the recipe is tried and true and stands on it’s own.

Cooking Instructions

Combine beef with soy sauce, oil, white ground pepper, cornstarch to marinade beef for 5 minutes.

Mix the tablespoon of cornstarch with 3 tablespoon water and reserve for later use. This is called a slurry and will give the eggs a gravy consistency.

Beat the two eggs and set aside.

Heat the pan on medium high heat. When pan starts to smoke 3 tablespoon cooking oil followed by marinaded beef. Don’t move the beef around too much let it cook and brown. This is important you’ll see why later.

Cook until beef is about 75% cooked move to a plate and set aside.

Add water and scrape the bottom of the pan to lift off the cooked beef bits. When you do this you’re essentially making a quick beef stock.

​When water starts to boil add salt, sugar and oyster sauce.

Then drizzle in the corn starch mixture while stirring. When it starts to thicken lower the heat slightly and slowly drizzle the beaten eggs into the pan.

Let the eggs sit for 5 to 10 seconds to let it set slightly.

Then mix in the beef, snow peas and garlic and mix for a minute or two.

Plate on a bed of hot rice and enjoy your delicious smooth egg with beef over rice!