The egg net is obviously no necessity for this dish, but how fabulous does it look? This was kind of a Thai-inspired dish I threw together using some thinly sliced rolled hot pot beef I found in the back of the freezer, which needed using up, but you could use any thin-sliced beef. Again, a super easy one that only takes about half an hour to throw together.
The beef is marinated for 5 minutes in soya, oil, and cornflour and then wok-fried until almost done. A quick sauce is mixed together using pantry ingredients of soya sauce, oyster sauce, sugar, fish sauce, garlic, and white pepper. I stir-fried baby corn, Brussels sprout tops, and garlic, then added cooked rice noodles, the sauce, and the beef back into the wok. Such a quick and easy stir fry is so versatile to change up to suit your tastes, replace the beef with chicken, pork, or tofu, and change up the veggies to whatever you like or have lurking in; the fridge!
I know Brussels sprout tops are seasonal, so you can replace these with any spring greens you like. I made the egg net by beating eggs and transferring them to a squeezy bottle, then drizzling the egg into a frying pan in a circular motion… so fun!