Growing up, minced beef with egg over rice was a dish my family would occasionally order at a Chinese restaurant. It’s simple yet so satisfying to eat. I recreated this childhood dish as part of a comfort food challenge.
- 1 pound ground beef
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons Asian cooking wine
- ¼ teaspoon white pepper
- 1.5 cups beef or vegetable broth
- 2 tablespoons cornstarch
- 1 cup frozen peas
- 1 fresh egg
- 2 cups white rice
- Cook 2 cups of rice in rice cooker or stove top.
Chop onion and prep sauce
- Chop onion into small pieces, set aside.
- In a separate bowl, combine oyster sauce, soy sauce, Asian cooking wine, and white pepper.
- Add vegetable oil to a large pan. When oil is hot, add ground beef. Break beef into smaller pieces with a spatula or spoon.
- When the beef is almost cooked, add chopped onions to the pan. Cook beef until brown and onion is tender. Optional: drain some of the beef fat from the pan.
- Add sauce mixture and stock to the pan. Cover and simmer for 10 minutes.
Add cornstarch slurry and peas
- Mix cornstarch and ¼ water in a bowl.
- When the beef has simmered, add frozen peas.
- If you prefer a thick sauce, add all the cornstarch slurry at once. If you prefer a thin sauce, slowly add cornstarch slurry in. Allow the beef simmer again and sauce to thicken before adding more slurry.
- If you prefer your egg cooked, crack an egg into the beef mixture in the pan and allow it to cook slowly. Remove from pan when egg is cooked to your liking.
- Or remove beef from pan, crack an egg or just the yolk over the beef.
The traditional way of eating this dish is to mix the raw egg, beef and rice together. Enjoy!