Cantonese Ground Beef Rice Eggs (Print Version)
# Ingredients:
→ Beef and Aromatics
01 -
450 g ground beef
02 -
1 yellow onion, minced
03 -
2 teaspoons fresh ginger, minced
04 -
1 tablespoon peanut oil
→ Sauce
05 -
480 ml chicken stock
06 -
2 tablespoons oyster sauce
07 -
2 tablespoons Shaoxing wine
08 -
2 tablespoons light soy sauce
09 -
1 teaspoon dark soy sauce
10 -
1/8 teaspoon white pepper powder
→ Thickener
11 -
2 tablespoons cornstarch
12 -
60 ml water
→ Vegetables
13 -
150 g frozen green peas
→ Garnish
14 -
1 teaspoon sesame oil
→ Eggs
15 -
5 large eggs
→ To Serve
16 -
350 g steamed rice
# Instructions:
01 -
In a small bowl, combine chicken stock, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, and white pepper powder. Stir until well blended.
02 -
Heat peanut oil in a large nonstick or carbon steel pan over medium heat. Add ground beef, spread evenly, and cook undisturbed until the bottom is browned. Break up the meat with a spatula into bite-sized pieces.
03 -
Add minced onion and ginger to the pan. Cook, stirring occasionally, until onion is tender and edges are lightly caramelized, about 5 minutes.
04 -
Pour in the prepared sauce and stir to combine. Cover and simmer gently for 10 minutes, ensuring there is enough liquid to partially cover the beef. Add additional broth if needed.
05 -
In a small bowl, whisk cornstarch with 60 ml water until completely dissolved.
06 -
Add frozen green peas to the pan. Re-whisk the cornstarch slurry, then pour half into the pan, stirring constantly. Continue adding slurry if necessary until the sauce thickens to coat the back of a spoon.
07 -
Crack 5 eggs evenly over the beef mixture. Cover the pan immediately and steam over gentle heat for 2 to 3 minutes, until egg whites are opaque but yolks remain runny. Adjust timing for preferred egg doneness. Avoid boiling to maintain sauce consistency; adjust heat as needed.
08 -
Drizzle sesame oil over the dish, if desired. Remove pan from heat. Use a spatula or ladle to serve beef with an egg and sauce over individual bowls of steamed rice. Enjoy hot.
# Notes:
01 -
Ensure the pan does not reach a full boil after adding eggs; excess heat can prevent the sauce from thickening properly.
02 -
For a lighter dish, use homemade chicken stock and adjust the salt as needed.