Cantonese Minced Beef and Egg Over Rice Recipe
A simple comforting and savory meal, Cantonese Style Minced Beef and Egg over rice is a Hong Kong staple you can easily make at home!
If you're a fan of ground beef and rice bowls, but looking for something a little bit different, this is the recipe to reach for. It's a Cantonese comfort classic and is so simple to make. Great for adding to your 30-minute recipe arsenal, it all comes down to the flavor sauce that surrounds the ground beef, peas, and eggs. The key sauce ingredients are Premium Oyster Sauce and Premium Soy Sauce from Lee Kum Kee, which accentuate the natural umami of the beef and give the rice bowl a deep, savory flavor.
Enjoy this in under half an hour for a great simple weeknight meal!
What You Will Need
Ingredients
- 1 lb (454 g) ground beef
- 1 Tbsp. (15 mL) vegetable oil
- 1 yellow onion, finely diced
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. cornstarch
- 2 Tbsp. (30 mL) water
- 1 cup (150 g) frozen peas
- 5 large eggs
- 2 cups cooked steamed rice, for serving
Sauce Mix
- 2 cups (500 mL) chicken stock
- 2 Tbsp. (30 mL) Lee Kum Kee Premium Oyster Sauce
- 2 Tbsp. (30 mL) Shaoxing wine
- 2 Tbsp. (30 mL) Lee Kum Kee Premium Soy Sauce
- 1/8 tsp. white pepper
Made with
Lee Kum Kee products
How to make it
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Prepare the cooking sauce mix: Whisk the chicken stock, Lee Kum Kee Premium Oyster Sauce, Shaoxing wine, Lee Kum Kee Premium Soy Sauce, and white pepper in a bowl; set aside.
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Cook the ground beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Cook the beef for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if needed.
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Add Aromatics: Add the minced onion; cook for 3–4 minutes until softened. Stir in the garlic; cook for 30 seconds until fragrant.
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Add sauce and thicken: Stir the prepared sauce into the beef. Whisk the cornstarch and water in a small bowl until smooth; stir the slurry into the beef, then add the frozen peas. Simmer for 2–3 minutes, stirring occasionally, until thickened.
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Cook the Eggs: Crack the 5 eggs directly over the beef. Cover immediately and steam for 2–3 minutes, or until the whites are cooked and the yolks remain runny.
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Serve: Spoon the steamed rice into serving bowls, top with the beef and eggs, and serve immediately.
We highly recommend adding a chili oil as a garnish as well - try our Chiu Chow Style Chili Crisp Oil, for example, for a layer of complex heat!
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