cantonese-ground-beef-eggs
A Cantonese dish made with saucy ground beef, peas, and eggs with a deep umami flavor. Served over rice. | peteandgerrys,com
A Cantonese dish made with saucy ground beef, peas, and eggs with a deep umami flavor. Served over rice. | peteandgerrys,com A Cantonese dish made with saucy ground beef, peas, and eggs with a deep umami flavor. Served over rice. | peteandgerrys,com
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Cantonese Ground Beef and Eggs

  • Meals
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5/5 - 42 Ratings
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Prep Time 10 minutes
Cook Time
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.

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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!!

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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!

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MariK

June 06, 2020

Hi!!!Can I use fish sauce instead of oister sauce and one type soy sauce only?

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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!

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Chuck

April 23, 2020

If you're gonna make it gluten-free you also need to get gluten-free soy sauce or tamari.

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Carol

April 19, 2020

Try this

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1 Reply

Deneé@peteandgerrys

April 20, 2020

We hope this dish makes it to your weekly menu soon, Carol!

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Cantonese Ground Beef and Eggs

Prep Time 10 minutes
Cook Time
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.