Arrow Created with Sketch. Back to The Recipes Cantonese Ground Beef and Eggs Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 43 Ratings PRINT Prep Time 10 minutes Cook Time 20 minutes Serving Yield 4 servings With the deep, unmistakable umami flavor of soy and oyster sauce running through it, a bowl of this Cantonese beef and eggs over rice is as comforting as it is delicious. In keeping with the spirit of many traditional Cantonese dishes, the gravy-like mixture is a beautiful balance of sweet and savory that takes under 30 minutes to travel from your fridge to your breakfast, lunch, or dinner table. By: Omnivore's Cookbook Ingredients For the sauce: 2 cups chicken, beef, or vegetable stock 2 tablespoons oyster sauce 2 tablespoons Shaoxing wine (or dry sherry) 2 tablespoons light soy sauce 1 teaspoon dark soy sauce 1/8 teaspoon white pepper powder For the beef and eggs: 1 pound (450g) ground beef 1 tablespoon peanut or vegetable oil 1 yellow onion, minced 2 teaspoons ginger, minced 2 teaspoons cornstarch 1 cup frozen green peas 1 teaspoon sesame oil (optional) 4 large Pete and Gerry’s Organic Eggs 2 cups steamed rice (see notes) Directions To make the sauce: Step 1 In a medium bowl, stir together all sauce ingredients until well combined. If desired, substitute 2 tablespoons plus 1 teaspoon regular soy sauce for the light and dark soy sauce (this may result in a finished dish that's a bit lighter in color than what's pictured here). To make the beef and eggs: Step 1 In a large nonstick or carbon steel pan over medium, heat the oil. Add ground beef and use a spatula to spread it across the bottom of the pan. Let cook undisturbed until bottom has browned. Step 2 Use a spatula to break up the beef into smaller pieces. Add minced onion and ginger and cook, stirring occasionally, until onions are tender with lightly browned edges, about 5 minutes. Step 3 Pour sauce into pan and stir to combine with beef, ginger, and onion. Cover pan and simmer for 10 minutes, until sauce has reduced slightly, but still covers the beef. If sauce has reduced too much, gradually stir in more broth. Step 4 In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add frozen peas to beef, stir cornstarch slurry once more to ensure that it is completely dissolved, then pour slurry into pan, stirring well. Step 5 Crack eggs into pan on top of the beef and sauce. Cover pan immediately and let steam, still on medium heat, until egg whites are set and yolks are still runny, about 2-3 minutes. Avoid letting the sauce come to a full boil by reducing the heat or removing pan from heat for a few seconds. Step 6 Once eggs are cooked to your liking, uncover pan and remove it from the stove. Drizzle sesame oil over top if desired, then divide steamed rice among 4 bowls and use a spatula or ladle to transfer the beef, sauce, and eggs into each bowl. Serve immediately. Notes: Traditionally, this Cantonese dish is made by cracking the eggs into the mixture right after plating. The idea is to use the hot beef and sauce to quickly cook the egg, which results in a semi-raw texture. If you prefer your whites set, simply follow the recipe step by step and check the eggs for doneness before serving. To make this dish completely gluten-free, look for a store-bought oyster sauce that does not contain wheat, a common added ingredient. Alternatively, you can make homemade oyster sauce with mushrooms. If making freshly steamed rice, get it started right before you begin browning the beef so that it's ready right on time. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Margaret Kogon May 01, 2021 Next time I make it I would use less broth. Maybe 1 1/4 cups instead of two. It was watery. It tasted good, but the flavors were very subtle, and I think less broth would help. Also, it took far longer than 3 min for the egg whites to cook. I would probably just soft poach them in another pot next time. But I will be making it again!! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 We're happy to hear that you'll give it another shot and we'd love to hear how it turns out! Reply Page 1 Created with Sketch. MariK June 06, 2020 Hi!!!Can I use fish sauce instead of oister sauce and one type soy sauce only? Reply Page 1 Created with Sketch. 1 Reply [email protected] June 08, 2020 Hi there! We haven't tried making those substitutions with this recipe but imagine you could get creative and still come out with a delicious dish. We do want to note that fish sauce is traditionally thinner and a little saltier than oyster sauce, but that shouldn't alter the dish too much. Enjoy! Reply Page 1 Created with Sketch. Chuck April 23, 2020 If you're gonna make it gluten-free you also need to get gluten-free soy sauce or tamari. Reply Page 1 Created with Sketch. Carol April 19, 2020 Try this Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 20, 2020 We hope this dish makes it to your weekly menu soon, Carol! Reply Page 1 Created with Sketch.