This dish that is commonly served in many Hong Kong style cafe restaurants called "wat dan gnaw" or "slippery egg beef". At ACE, we call it Eggs with Beef Slices. The ‘creamy’ describes the texture, not the dairy ingredient. We simply use an egg as the thickener for the sauce. We add beef to the creamy egg sauce and goes over a plate white or brown rice. There is nothing that hits the spot quite like a huge pile of delicious chunks of beef, smothered in piping hot thick egg gravy over rice.