
Tender Beef and Scrambled Eggs
Tender Beef and Scrambled Eggs
Flavorful Beef and Scrambled Eggs for Little Gourmands
A heartwarming dish made fresh for kids who love meat! It’s a speedy meal that allows you to enjoy meat and vegetables together, as the meat isn’t pre-marinated. It’s wonderfully soft and delicious!
Main Ingredients- Beef 100g (tender cut)
- Cabbage 1 piece (approx. 50g, shredded)
- Green Bell Pepper 1 piece, 1cm cut (approx. 20g, shredded)
- Eggs 2
Seasoning- Mihyang (Korean cooking wine) 2/3 Tbsp
- Sugar 1/2 Tbsp
- Soy Sauce 2/3 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Seeds a pinch
- Salt to taste (a sprinkle at the end)
- Mihyang (Korean cooking wine) 2/3 Tbsp
- Sugar 1/2 Tbsp
- Soy Sauce 2/3 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Seeds a pinch
- Salt to taste (a sprinkle at the end)
Cooking Instructions
Step 1
First, prepare the beef. In a bowl, combine the beef with Mihyang (cooking wine), sugar, and soy sauce. Gently pat the meat with the end of a wooden spatula to help the seasonings penetrate. This technique will make the beef extra tender.
Step 2
Once the beef has absorbed some of the marinade, add the minced garlic, shredded cabbage, and bell pepper to the pan. Cook over medium heat, gently pressing the meat with your spatula as you stir. This will help the beef separate and meld beautifully with the vegetables. Break apart any clumps of meat as it cooks.
Step 3
Now, let’s make the scrambled eggs. Prepare a separate pan, or thoroughly wipe clean the pan used for the beef. Lightly oil the pan, then crack in the 2 eggs. Sprinkle a little salt over the eggs for seasoning. When the eggs are about halfway set over medium heat, gently stir and break them apart with a spatula to create scrambled pieces. Turn off the heat just before they are fully cooked for perfectly moist and tender scrambled eggs.

