Cantonese Ground Beef Rice Eggs

Cantonese ground beef rice and eggs is pure comfort in a bowl with savory beef simmered in a glossy sauce, sweet green peas, and silky eggs just set over steamy white rice. The magic is in how quickly it comes together while still tasting like you put in much more effort—my family loved this dish ever since it was a weeknight fix after busy days.

The first time I made this, my partner polished off the entire pan and asked for it again the following day. The combination of jammy eggs on top of richly sauced beef is now a regular craving around here.

Ingredients

• Ground beef: Rich flavor and a filling base, look for pink fresh beef with little extra liquid in the packaging
• Chicken stock or alternative broth: Adds savory depth, a good broth gives the sauce real backbone
• Oyster sauce: Brings umami roundness, choose a reputable brand with fewer additives and a glossy texture
• Shaoxing wine: Adds mild floral aroma, or use dry sherry for similar balance but skip cooking wine with salt added
• Light soy sauce: Infuses saltiness and signature color, opt for naturally brewed types for depth
• Dark soy sauce: Deepens color and adds a touch of sweetness, pick a slightly thicker variety if possible
• White pepper powder: Subtle heat without overwhelming the beef, use freshly ground for brightness
• Peanut oil or vegetable oil: Ensures sizzling browning, a neutral oil keeps the dish focused on beef flavors
• Yellow onion: Sweetness in the sauce, finely mince for even cooking
• Ginger: Provides gentle heat and fragrance, always use fresh plump knobs for juiciness
• Cornstarch: Makes the sauce lusciously thick, feel between fingers for fine powder with no lumps
• Frozen green peas: Add pop and lightness, buy brands that look vibrantly green not dull
• Sesame oil: As a final drizzle for toasty aroma, choose toasted sesame oil if using
• Pete and Gerrys organic eggs: For silky rich topping, fresh eggs give you those perfect runny yolks
• Steamed rice: Tender bed for soaking up sauce, use freshly cooked for best texture

Step-by-Step Instructions

Mix the Sauce:

Combine all the sauce ingredients in a small bowl, whisking thoroughly to dissolve the oyster sauce and blend the soy sauces evenly. This mixture is your flavor base, so make sure it is fully combined.

Brown the Beef:

Heat your oil in a wide nonstick or carbon steel pan over medium until shimmering. Add ground beef and use a spatula to push and flatten into a single even layer. Let it sit without stirring until the bottom is deeply browned; this creates a caramelized crust and locks in flavor before breaking it up into bite size pieces.

Add Onions and Ginger:

Sprinkle in minced onion and ginger. Stir well and cook for about five minutes, letting onion get lightly caramelized around the edges and ginger become fragrant. This builds layers of savory and aromatic notes.

Simmer with Sauce:

Pour the pre-mixed sauce all over the beef mixture. Stir to coat everything and cover the pan. Reduce heat and let it bubble gently for ten minutes. The beef will stew in the sauce, absorbing the flavors into every piece. At this stage, you do not want the sauce to boil fully, just a steady simmer to coax out richness.

Thicken the Sauce:

While the beef simmers, whisk cornstarch with a quarter cup water in a clean bowl to create a smooth slurry. Once the beef is cooked, scatter the frozen peas over. Give the slurry a quick stir and pour in about half, stirring it in completely. You will notice the sauce thicken right away. If your sauce is not thick enough, gradually add more slurry, stirring constantly until it is glossy and easily coats the back of a spoon.

Steam the Eggs:

Using your spatula, create five shallow wells in the beef mixture. Crack an egg into each well, making sure they sit on top and are not fully submerged. Cover the pan and let the residual steam cook them gently for about two to three minutes. You want the whites set but yolks just soft. If the pan gets too hot and threatens to fully boil, move it off heat momentarily to avoid tough eggs.

Serve over Rice:

Spoon generous helpings of beef and one egg directly onto bowls of hot steamed rice. Splash with a few drops of sesame oil if you like and serve immediately while everything is piping hot and the yolks are still runny.

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The single best part for me is breaking into the just set egg yolk so the yellow silk runs into the savory beef and rice. My dad always demanded extra peas for that dash of sweetness and I now do the same for my kids.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. The corn starch enriched sauce may firm up after chilling, but a splash of broth loosens it right back up when reheating on the stove or microwave. If you made eggs to order, store the beef and rice alone and fry fresh eggs when serving again.

Ingredient Substitutions

Feel free to swap ground turkey or pork for beef if you prefer a leaner or milder dish. For vegetarians, try crumbled firm tofu and double the mushrooms or add chopped bell peppers for substance. Aromatic swaps like green onion for yellow or a crushed garlic clove boost flavor if you run low on ginger.

Serving Suggestions

This is a meal in itself, but adding a quick cucumber salad or simple blanched greens brings welcome freshness. Sometimes I serve with chili crisp at the table for those who love extra spicy heat. A sprinkle of crispy shallots or scallions over the top also adds lovely crunch.

Cultural Context

This dish is inspired by Hong Kong style saucy ground beef rice plate meals seen in teahouses. There are versions all across Cantonese home kitchens where pantry ingredients plus eggs over rice stretch a little meat a long way. The easy glossy gravy and runny eggs are the signature comfort elements that keep this dish beloved.

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Dig in and savor each bite of this comforting Cantonese classic!

Frequently Asked Questions

→ What type of beef is best for this dish?

Use freshly ground beef with an 80/20 meat-to-fat ratio for the best flavor and texture. Leaner options work but may be less juicy.

→ Can I substitute the Shaoxing wine?

Yes, dry sherry is a good substitute, or you can omit it for an alcohol-free version. The wine adds depth but isn't essential.

→ How runny should the eggs be?

Traditionally, the eggs are steamed just until the whites are set but the yolks remain runny. Adjust to your taste if you prefer firmer eggs.

→ What type of rice works best?

Steamed jasmine or medium-grain white rice is ideal for this dish. The fluffy texture nicely absorbs the sauce.

→ Can I make this dish vegetarian?

Simply replace ground beef with plant-based crumbles and use vegetable stock for a delicious vegetarian option. Adjust seasonings to taste.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the eggs tender.