Umami Silky Egg with Beef

Directions

1. Slice the beef along the grain into sections, then cut against the grain into thin slices. Add about 20 g of egg white to the beef and mix well until the liquid is fully absorbed.
2. Add the shoyu ramen soup base and water, then mix again until fully absorbed.
3. Add the cornstarch and mix thoroughly.
4. Add the oil and mix well to coat. If time permits, refrigerate for 20–30 minutes to achieve an even more tender texture.
5. Cook the beef in a pan or wok until just done, then remove immediately and set aside.
6.  Beat 5 eggs with the seasoning and chopped scallions. Use chopsticks or a whisk to thoroughly break up the egg whites until the mixture is silky and smooth.
7. Reheat the wok, add about 2 tsp of oil, and swirl to coat the surface.
8. Pour in the egg mixture and add the cooked beef. As soon as the edges begin to set, turn off the heat. Use a spatula to gently push the cooked egg from the bottom toward the sides, letting the uncooked egg flow into the center. Turn the heat back on and repeat this process several times.
9. Once there is almost no runny egg left, gently gather the eggs together, flatten slightly, and cook for another 10 seconds.
10. Top with extra chopped scallions and serve hot.