Print

Cantonese Ground Beef Rice and Eggs

Cantonese Ground Beef Rice and Eggs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 25 reviews

This Cantonese Ground Beef Rice and Eggs recipe is a quick and flavorful dish featuring minced beef cooked in a savory oyster sauce-based sauce with onions, green peas, and runny eggs. Ideal for a hearty meal served over steamed rice or noodles, it’s perfect for meal prep and can be easily adapted to be gluten-free with simple ingredient swaps.

Ingredients

Main Ingredients

  • 1 lb ground beef
  • 5 large Pete and Gerry’s Organic Eggs
  • 2 cups steamed rice

Sauce

  • 2 cups chicken stock (or beef stock, or veggie stock)
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons light soy sauce (or soy sauce)
  • 1 teaspoon dark soy sauce (or soy sauce)
  • 1/8 tsp white pepper powder

Cooking Ingredients

  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 yellow onion, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cornstarch
  • 1 cup frozen green peas
  • 1 tsp sesame oil (optional)

Instructions

  1. Prepare the Sauce: Mix chicken stock, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, and white pepper powder together in a small bowl. Set aside.
  2. Brown the Beef: Heat the peanut oil in a large nonstick or carbon steel pan over medium heat until hot. Add the ground beef and spread it with a spatula. Let it cook undisturbed until the bottom is browned, then break the beef into smaller pieces.
  3. Sauté Aromatics: Add the minced yellow onion and ginger to the pan. Cook, stirring occasionally, until the onions are tender and slightly browned at the edges, about 5 minutes.
  4. Simmer with Sauce: Pour the prepared sauce over the beef mixture. Stir to combine well. Cover and simmer for 10 minutes, ensuring there is enough sauce to nearly cover the beef. Add more broth if necessary.
  5. Mix Cornstarch Slurry: While beef simmers, whisk the cornstarch with 1/4 cup of water in a small bowl until smooth.
  6. Thicken the Sauce: Add the frozen green peas to the beef. Stir the cornstarch slurry again to ensure it's well mixed, then pour in half of it gradually, stirring to thicken the broth. Add more slurry if needed until the sauce coats the back of a spoon.
  7. Cook Eggs: Crack the eggs evenly over the beef mixture, cover immediately, and let steam for 2 to 3 minutes until egg whites are set and yolks remain runny. Adjust cooking time to preferred egg doneness and avoid boiling the sauce to maintain thickness.
  8. Serve: Remove from heat, uncover, and use a spatula or ladle to serve the beef and eggs with sauce over steamed rice. Serve hot.

Notes

  • To make the dish gluten-free, substitute oyster sauce with gluten-free oyster sauce or homemade oyster sauce, replace Shaoxing wine with dry sherry, and use tamari or coconut aminos instead of light and dark soy sauces.
  • Peanut oil can be substituted with vegetable oil if preferred or for allergy reasons.
  • Adjust the thickness of the sauce by gradually adding cornstarch slurry to avoid an overly thick sauce.
  • The runny eggs add richness; cook eggs longer if firmer yolks are desired.
  • This recipe works well as a make-ahead meal for meal prepping.

Nutrition

Find it online: https://recipethrive.com/cantonese-ground-beef-rice-and-eggs/