A classic Hong Kong diner dish featuring minced beef with a runny egg served over rice. The beef is marinated and cooked with oyster sauce, soy sauce, and vegetables, then finished with sesame oil for a simple yet delicious home-cooked meal.
ground beeffreshly ground or pre-packaged~300 gest.
cornstarchfor marinating1 tbsp
oyster saucefor marinating1 tbsp
white pepperfor marinating1/8 tsp
waterfor marinating2 tbsp
oilto loosen the beef after marinating2 tsp
white parts of green onionsdiced1 oz
oyster saucefor sauce1 tbsp
light soy saucefor sauce1 tbsp
dark soy saucefor sauce, plus 1/2 tsp for color at the end1 tsp
cooking winefor sauce2 tsp
chicken bouillon powderfor sauce1 tsp
potato starchfor thickening slurry, can add more as needed2 tsp
eggrunny egg served over rice1
oilfor cooking the beef1 tbsp
cooking wineadded during cooking1 tbsp
boiling wateradd gradually during cooking, can adjust as needed1½ cups
peasadded near the end of cooking~½ cupest.
watermixed with potato starch for slurry1 tbsp
oiladded at the end for finishing1 tbsp
sesame oiladded at the end1 tsp
Steps
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1
Rinse the rice gently in clean water several times by swirling it around until the water runs clear, removing the starch.
2
Add the rinsed rice to the rice cooker pot with 14 oz of water using a 1:1 ratio, then start cooking.
3
Select fresh beef or use pre-ground beef. Place the ground beef in a bowl for marinating.
4
Add 1 tbsp cornstarch and 1 tbsp oyster sauce to the side of the bowl with the beef. Mix the marinade separately with white pepper and water, then combine with the beef.
5
Once the marinade is well incorporated, add 2 tsp of oil and mix gently to loosen the beef, then set aside.
6
Dice 1 oz of the white parts of green onions and set aside.
7
Mix together the sauce ingredients: 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp cooking wine, and 1 tsp chicken bouillon powder.
8
Measure out 2 tsp of potato starch for the thickening slurry later, and prepare 1 egg and peas.
9
Once the rice is cooked, scoop it onto a large plate, press it into a mound shape, and crack a raw egg into the center.
10
Heat the wok until it starts to smoke, turn down the heat, add 1 tbsp of oil, spread it around, then add the marinated beef.
11
Break apart the beef with a spatula on low heat and stir-fry for 1-2 minutes until mostly cooked, making sure there are no large clumps.
12
Add the diced green onion whites and stir-fry for about a minute, then add 1 tbsp of cooking wine along the wok's edge.
13
Add 1.5 cup of boiling water gradually along the wok's edge in stages, then add the prepared sauce, rinsing the sauce bowl with a little water.
14
Add the peas and turn the heat to high. Mix 2 tsp of potato starch with 1 tbsp of water to create the thickening slurry.
15
Turn the heat to low and slowly pour in the slurry while stirring. If the sauce is still too thin, add another 1/2 tsp potato starch mixed with 1 tsp water.
16
Turn the heat back to high, add 1 tbsp of oil and 1 tsp of sesame oil, and cook for 30-40 seconds on high heat until the sauce thickens.
17
Turn off the heat and add 1/2 tsp of dark soy sauce for color, then mix well.
18
Use a ladle to scoop the minced beef sauce onto the rice and egg. Leave the egg yolk uncovered for a runny appearance, or pour the hot sauce directly over it if you prefer a fully cooked egg.
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