Beef Egg Foo Yung with Gravy
Beef Egg Foo Yung with Gravy is a classic Chinese-American stir-fried omelet dish, typically made with ground or sliced beef, onions, bean sprouts, and sometimes other vegetables like celery or water chestnuts, all bound together with eggs and topped with a savory brown gravy. It originated in Chinese-American cuisine, evolving from traditional Cantonese egg foo yung but adapted with heartier ingredients and a rich sauce to suit Western palates.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and eggs, moderate in fat due to the cooking oil and gravy, and relatively low in carbohydrates unless served with rice. A typical serving provides key nutrients like iron, B vitamins, and selenium, with a rough calorie ballpark of 350-450 kcal per serving without rice.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Iron | 3.5 mg |
| Vitamin B12 | 1.8 mcg |
| Selenium | 20 mcg |
| Potassium | 350 mg |
| Phosphorus | 250 mg |
| Zinc | 4 mg |
| Vitamin A | 150 IU |
| Vitamin C | 5 mg |
Per 1 serving (about 240 g, including gravy) · estimated, varies by recipe
💡 What's interesting
Culturally, Egg foo yung is a prime example of Chinese-American fusion, blending Cantonese cooking techniques with American preferences for meat-heavy, saucy dishes. Nutritionally, it offers a balanced mix of protein and vegetables, but the gravy can add significant sodium, making it a flavorful yet sometimes salty option.
