Cantonese Ground Beef Rice and Eggs 窝蛋牛肉
4 serving
A Cantonese dish of minced beef in a savory sauce, served on rice with egg.
Ingredients
- 1 lb. Ground Beef
- 2 c. Beef Stock
- 2 Tbsp. Oyster Sauce
- 2 Tbsp. Shaoxing Wine
- 2 Tbsp. Chinese Light Soy Sauce
- 1 tsp. Chinese Dark Soy Sauce
- 1/8 tsp. Ground Black Pepper
- 1 Tbsp. Peanut Oil
- 1 Yellow Onion, minced
- 2 tsp. Ginger, minced
- 2 Tbsp. Corn Starch
- 1 c. Green Pea
- 1 tsp. Sesame Oil
- 5 Eggs
- 2 c. Rice, steamed
Instructions
Instructions
Prepare Sauce
2 minutes1.
In a small dish, thoroughly mix together the stock, oyster sauce, wine, soy sauces, and pepper.
2.
Heat oil in a wok over medium heat. Add beef and spread evenly across pan to increase cooking surface. Cook undisturbed until bottom is browned, then break beef up into smaller pieces.
3.
Add onions and ginger and continue cooking, stirring occasionally, until onion is tender and beginning to brown.
Pour sauce into pan, stirring well to mix. Cover, reduce heat, and simmer until there is just enough sauce to cover the beef.
Whisk together the cornstarch with 1/4 c. water in a small dish.
Add peas to pan along with half of the cornstarch mixture. Stir to incorporate and continue adding the cornstarch mixture until desired consistency is reached.
Serve beef mixture over steamed rice, cracking an egg overtop the beef before serving. The egg white should cook to a soft texture by the time the meat is cool enough to eat.