Satay Beef Egg Sandwich is the ultimate egg sandwich! It’s originally from Hong Kong, but now you can make it at home! Tender & juicy satay beef and fluffy scrambled egg in between two soft white toasts. Serve as breakfast or lunch!
This week, I’m teaming up with my good friend, Bonnie to share recipes that are from or inspired by Hong Kong style cafe (cha chaan teng).
Bonnie is the blogger behind Thirsty For Tea. We have been following each other’s blog for a while. Since we both live in Southern California, we were lucky to meet up a couple times. Bonnie has a passion for tea and she is creative. She infuses different tea into all kinds of food, savory or sweet, like Black Rose Tea Crepe Cake and Green Tea Chicken Soup. Other than cooking, Bonnie is also very crafty. She has many DIY projects with detailed instructions. One of my favorites is her Mini Zen Garden. Very cute and zen! We all need a garden like that in our home. I’m so happy that Bonnie and I are connected! We can talk about anything and everything. It’s an incredible feeling to make an actual friend through the online world.
Bonnie is sharing a milk tea inspired recipe, Milk Tea Custard Pie. I have definitely never had anything like that. Sounds amazing! I can’t wait to try it out. You can find the recipe over at her blog!
Milk Tea Custard Pie RECIPE -> Thirsty For Tea
I’m sharing a classic Hong Kong style café (cha chaan teng) recipe, Satay Beef Egg Sandwich. The tender beef slices are coated in a sweet and savory satay sauce. They are usually served on top of noodle soup, but if you are lucky enough, you may find them in an egg sandwich. Flavorful beef and fluffy scramble eggs are combined in between two buttery toasts. That is a breakfast that will wake you up and keep you happy all day. Sadly, for whatever reason, this sandwich is a rare thing these days in Hong Kong and only a few cafes sell it.
The good news is you can now make at home. It’s fairly easy to do, nothing tricky or complicated. There are 3 parts in this sandwich, beef, eggs and bread. For the beef, cut them into thin slices and cook in a satay sauce and seasoning. For the eggs, it’s a basic scrambled egg. For the bread, I like to use Asian white bread. They are soft and fluffy. Toast them and spread with salted butter. Assemble everything together. The sandwiches are ready! Serve them for breakfast, lunch or any time you want!
Satay Beef Egg Sandwich
Yield 2 sandwiches
- 2 garlic cloves (minced)
- 6 ounces flank steak (cut into 1/8 thick slices)
- 6 large eggs (beaten)
- 1 tablespoon unsalted butter
- 4 slices of white bread (trim off the crust, preferably Asian soft white bread)
- 2 tablespoons salted butter
- 2 tablespoons satay sauce
- 2 teaspoons smooth peanut butter
- 1¼ teaspoons sugar
- 2 teaspoons soy sauce
- ¼ teaspoon sesame oil
- 50 millimeter water
- pinch of ground white pepper
- In a small bowl, mix the satay sauce and peanut butter together. Set aside.
- In another small bowl, combine sugar, soy sauce, sesame oil, water and white pepper. Set aside.
- In a large nonstick skillet over medium-high heat, add 1 tablespoon vegetable oil. Add beef and saute until no longer pink. Transfer the beef (with juice) to a medium bowl. Wipe the skillet clean with paper towels.
- In the same large skillet over medium-high heat, add ½ tablespoon oil. Add garlic and cook for 1 minute. Add the satay and peanut butter mixture. Stir and cook for 1 minute. Pour in the soy sauce mixture. Bring to a boil and cook for 2 minutes. Put the beef back and cook for 2 more minutes. Transfer to a medium bowl.
- Place bread in toaster to toast lightly. Spread a layer of salted butter on each toast.
- In medium non-stick skillet over medium heat, melt 1 tablespoon unsalted butter. Season the beaten eggs with salt. Once the butter is bubbling, add eggs. When the eggs start to set, run a spatula through the middle of the eggs to create soft curds. Repeat until the eggs are just cooked through. Transfer to a medium bowl.
- To assemble, place 2 slices of toast on a chopping board. Divide the egg mixture and put on top of the toast. Top with satay beef. Cover each sandwich with another slice of bread. Cut the sandwiches in half. Serve immediately.
- When cutting the beef, make sure you cut them against the grain. That way, the meat will be much more tender.
- The satay sauce that I used is Lee Kum Kee’s Satay Sauce. It can be bought from Chinese supermarkets or Amazon.
- I served the sandwiches as dinner, so I used 6 large eggs. You can reduce to 2 eggs per person.
(Satay Beef Adapted from Eat and Travel Weekly)
Courses Breakfast, Lunch
Cuisine Hong Kong