Ingredients
250 g (about 1/2 lb) cooked beef, 2 eggs, and some broth as needed.
Seasonings
500 g (about 1 lb) peanut oil, 30 g wet potato starch, 1 g salt, scallion and ginger to taste, 15 g Shaoxing wine.
Instructions
1. Slice the beef into strips about 2 mm thick, 5 mm wide, and 1 cm long; crack the eggs into a bowl, add salt to taste and beat well, then pour into an oiled pan and cook until about half set, stirring to break into pieces, then remove and set aside.
2. Heat oil in a wok over medium-high heat until it reaches 60-70% of its smoking point, then add the eggs and beef, stir-frying until cooked through.