Cantonese Ground Beef Rice and Eggs

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Shaohsing Cooking Wine

  Hsiang

  2 tbsp or 100g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tbsp or 36g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Ginger

  Spices, ground

  2 tsp or 4g

• Cornstarch

  2 tbsp or 15g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  5 large or 250g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

Directions

1. Mix the sauce ingredients together in a small bowl.
2. Heat the oil in a large nonstick pan (or carbon steel paover medium heat until hot. Add the ground beef and spread it with your spatula. Let it cook without touching until the bottom is browned. Break up the beef into smaller bits.
3. Add the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, 5 minutes or so.
4. Pour in the sauce. Stir to mix well. Cover and simmer for 10 minutes. Your pan should still have some sauce left, just enough to cover the beef. If not, you can gradually stir in more broth.
5. Meanwhile, whisk the cornstarch with 1/4 cup of water in a small bowl.
6. Once the beef is cooked, add the frozen peas. Stir the cornstarch slurry again to dissolve the powder completely, and pour half of the slurry into the pot. Stir to mix well. The broth should thicken and will able to coat the back of a spoon. If the broth is still very thin, keep adding more cornstarch slurry to the broth and stir constantly, until it thickens.
7. Crack 5 eggs onto the beef. Cover immediately and let it steam until the egg whites are cooked and the yolks are still runny, 2 to 3 minutes. Or you can cook the eggs to the degree you prefer. Make sure the sauce doesn't come to a full boil, which will reduce the cornstarch's ability to thicken the sauce. Move the pan off the heat for a few seconds if the pan gets too hot.
8. Once done, uncover the pan and remove it from the stove. Use a spatula or ladle to transfer the beef with an egg and some sauce onto a bowl of rice. Serve hot as a main dish.
9. Original recipe by: Maggie Zhu (source: omnivorescookbook.com/cantonese-ground-beef-rice-eggs/#wprm-recipe-container-19146)

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