Tender beef slices in silky smooth egg gravy served with or over rice are popular Hong Kong food. They are easy to make and so delicious.
This is one of my favorite dishes to cook at home. They are so easy and quick to put together and it always pleases everyone. You can also easily swap out the beef and use other protein or meatless protein and you have a meal!
What is wat dan oyok fan?
In Cantonese, wat means slippery or smooth. Dan means eggs. Oyok means beef, and fan means rice. So the direct translation is slippery egg and beef over rice. Beef slices are cooked and then served with slippery smooth egg gravy. They are served on top of rice or with the rice on the side.
Why is it slippery?
The “slippery” nature of the gravy is because of the cornstarch mixed with water that is used to thicken the gravy. It makes the gravy shines and smooth
What cut of beef to use?
You can use beef flank, sirloin, and topside. Some people like to use ground beef and veal too. You can use whatever your favorite cut or is most economical for you.
Variations
This is the type of recipe that is very easily modified and still give great outcome. Instead of beef, you can always use chicken, pork, seafood like shrimp, crab meat lumps, squid, etc. You can also use meatless protein like seitan and tofu. To make it a more complete meal, you can add veggies like blanched broccoli, cauliflower, carrots, peas, snow peas, mushrooms, etc. The sky is your limit!
How to cook wat dan oyok fan
1. Cut the beef into thin slices and add the marinade ingredients and let the beef marinate for 15 minutes
2. Preheat 1 Tbsp of oil in a skillet. Add the beef slices and cook until they just start to turn color and start to lose the pink. Remove from the skillet. Don’t overcook the beef
3. In the same skillet, add garlic and saute for 20 seconds until fragrant. 
4. Add the cooking wine to deglaze the pan. Scrape the bottom of the skillet to loosen the brown bits. Add the chicken/beef broth, oyster sauce, sugar. Bring to a simmer. Combine cornstarch with water. Pour this into the skillet and keep stirring until the gravy thickens
5. Drizzle in the beaten eggs and let them cook undisturbed for about 10 seconds and then gently stir it
6. Add the beef back in and stir to combine everything. Have a taste and adjust seasonings if needed. 
7. Add the chopped green onion and turn off the heat
Did you make this wat dan oyok fan recipe?
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Cantonese Slippery Eggs with Beef (Wat Dan Oyok Fan)
Ingredients
- 500 g beef flank/sirloin/topside you can use ground beef too
- 2 large egg beaten
- 3 Tbsp cooking oil divided
To marinate the beef:
- 1 tsp cornstarch
- 1 Tbsp oyster sauce
- 1 tsp cooking wine
- 1 tsp sugar
For gravy:
- 2 cloves garlic finely minced
- 2 Tbsp cooking wine
- 300 ml chicken or beef stock
- 1 Tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
To thicken gravy:
- 2 Tbsp cornstarch
- 3 Tbsp water
To add last:
- 1 stalk green onion finely chopped
Instructions
Marinate the beef:
- Cut the beef into thin slices and add the marinade ingredients and let the beef marinate for 15 minutes
Cook the beef:
- Preheat 1 Tbsp of oil in a skillet. Add the beef slices and cook until they just start to turn color and start to lose the pink. Remove from the skillet. Don't overcook the beef
Prepare the gravy:
- In the same skillet, add garlic and saute for 20 seconds until fragrant. Add the cooking wine to deglaze the pan. Scrape the bottom of the skillet to loosen the brown bits. Add the chicken/beef broth, oyster sauce, sugar. Bring to a simmer
Thicken the gravy:
- Combine cornstarch with water. Pour this into the skillet and keep stirring until the gravy thickens
- Drizzle in the beaten eggs and let them cook undisturbed for about 10 seconds and then gently stir it
- Add the beef back in and stir to combine everything. Have a taste and adjust seasonings if needed. Add the chopped green onion and turn off the heat
To serve:
- Serve warm with rice
