Cantonese Minced Beef With Rice Boston Ma Menu

This Cantonese basis beef rice and eggs post is sponsored by Pete and Gerry's Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.

It'due south a super easy Cantonese ground beef rice bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Top steamed rice or noodles with it to make a hearty and healthy repast. Information technology's also perfect to make ahead and use as repast-prep. {Gluten-Free Adjustable}

The Cantonese ground beef and egg basin is somewhere between Shakshuka and shepherd's pie. It is a one-pan egg dish that is bright and bursting with flavor, then you'd experience comfortable eating it for breakfast, dejeuner, dinner, or whatever snack fourth dimension in between. The sauce is made from oyster sauce and soy sauce – savory with a slight hint of sweetness. Braised with ground beef, onion, ginger, and green peas, it produces a hearty flavour that yous won't heed eating once more and again.

The dish is so easy to prepare. You only brownish the ground meat, saute it with aromatics, briefly braise it in the sauce, then crack a few eggs into the pan and add some frozen peas. Instead of moving the pan into the oven, yous simply need to embrace the pan and let the eggs cook to your preferred texture. The prep and cooking takes most 30 minutes total. You can serve some steamed rice on the side. Start the rice right before you commencement the beefiness and they'll both exist ready at the aforementioned time.

Cantonese Ground beef rice bowl cooking notes

ane. Traditional arroyo vs. this recipe

The traditional approach to making the Cantonese ground beefiness rice bowl is to marinate the beefiness in the sauce and cornstarch, and so cook information technology in a wok. The marinating process is intended to eliminate the gamey taste of the beef, impart some flavor, and tenderize it a bit.

Withal, I found that step a scrap redundant. The quality of basis beefiness in the United states is then high that the result is keen if yous simply simmer the meat.

2. Summit information technology with an egg

Many traditional recipes have y'all cleft the eggs at the very terminate of the cooking, after you dish the beef onto the rice. The idea is to use the hot beefiness to chop-chop cook the egg, which forms a semi-raw texture. I personally prefer my eggs cooked to the signal where the white is set and the yolk is gummy and runny. Then I used a totally different arroyo and cooked the eggs with the beef and sauce. The end product looks a fleck similar shakshuka and is pretty stunning, if I practise say and so myself.

My default egg brand for apply in daily cooking is Pete and Gerry'southward Organic Eggs. I mentioned them in a previous post. In brusk, they are a B-Corp brand that sources fresh, high quality eggs from the small family farms they partner with, and then brings them to your grocery store. Dissimilar at mass-production facilities run by big corporations, their hens are truly humanely treated, and have admission to fresh water and grass. Equally a outcome, y'all'll find that their eggshells are much thicker, the yolks have a more vibrant yellow colour, and the egg whites take a thicker texture.

The other day I had a friend come over to cook something together. When he was cracking the eggs, he was surprised and said "Wow, the chicken that made this egg was very well-fed,"Considering information technology took him three tries to crack the egg open up. When he dropped the egg yolk into a glass cup from a height of a few inches after separating the eggs, and the yolk held its shape and didn't interruption apart at all: a testament to the high quality of Pete and Gerry's Organic Eggs.

three. How to tweak this recipe

The traditional Cantonese minced beefiness and eggs are unremarkably braised with green peas. But you can use whatever veggies you have on hand to add some color and diet to your dish. For example, broccoli florets, sliced carrots, baby bok choy, and spinach all work very well. Or you lot can besides use frozen veggie mix, frozen corn, or frozen light-green beans.

And of form, you tin always use other types of ground meat. For example, ground chicken, ground turkey, and ground pork will work well with the sauce.

4. Ingredient replacement

The recipe uses both light soy sauce and dark soy sauce. If you only accept regular soy sauce, that's totally OK. The purpose of the night soy sauce is to add an appetizing brown color to the dish. Replacing it with regular soy sauce won't affect the taste, simply your dish might wait a bit lighter than in the pictures shown here.

Y'all can supervene upon the Shaoxing wine with dry sherry or even Japanese rice wine. I oft become questions from readers asking if they can skip the vino to make the dish halal. You tin can totally supervene upon it with more than stock/broth in this recipe.

Oyster sauce is the fundamental ingredient in the dish. In case you need to make the dish gluten-free, you lot tin check out my homemade oyster sauce that's made with mushrooms. You lot can also purchase bottled gluten-free oyster sauce.

More easy egg recipes

• Easy Egg Curry
• Piece of cake Egg Foo Young
• Chinese Egg Drib Soup
• 3-Ingredient Egg Fried Rice
• Classic Tomato and Egg Stir-Fry

If you give this recipe a effort, let u.s.a. know! Leave a comment, rate information technology (once you've tried information technology), and take a picture and tag @omnivorescookbook and @peteandgerrys on Instagram! I'd love to encounter what you come up up with.

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Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)

It's a super easy Cantonese minced beef bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Top steamed rice or noodles with it to brand a hearty and healthy meal. It's also perfect to make ahead and use every bit repast-prep. {Gluten-Free Adaptable}

To make this dish gluten-free, utilize bottled gluten-free oyster sauce or bootleg oyster sauce. Utilize dry sherry to replace Shaoxing wine. Employ tamari or coconut aminos to supervene upon calorie-free soy sauce and dark soy sauce.

Grade: Master

Cuisine: Chinese

Keyword: weekday dinner

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Fourth dimension: 30 minutes

• 1 lb (450 g) footing beef

Serving

• 2 cups steamed rice

• Mix the sauce ingredients together in a small-scale basin.

• Rut the oil in a large nonstick pan (or carbon steel paover medium rut until hot. Add the ground beef and spread it with your spatula. Let it melt without touching until the bottom is browned. Break up the beef into smaller bits.

• Add together the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, 5 minutes or and so.

• Pour in the sauce. Stir to mix well. Embrace and simmer for 10 minutes. Your pan should still have some sauce left, only enough to cover the beef. If not, you can gradually stir in more broth.

• Meanwhile, whisk the cornstarch with 1/4 loving cup of water in a small bowl.

• Once the beef is cooked, add together the frozen peas. Stir the cornstarch slurry again to dissolve the pulverisation completely, and cascade half of the slurry into the pot. Stir to mix well. The goop should thicken and will able to coat the back of a spoon. If the broth is still very thin, proceed adding more cornstarch slurry to the broth and stir constantly, until it thickens.

• Fissure 5 eggs onto the beef. Comprehend immediately and let it steam until the egg whites are cooked and the yolks are still runny, 2 to 3 minutes. Or yous can cook the eggs to the degree you lot adopt. Make sure the sauce doesn't come up to a full boil, which will reduce the cornstarch'southward ability to thicken the sauce. Motility the pan off the heat for a few seconds if the pan gets as well hot.

• Once done, uncover the pan and remove information technology from the stove. Utilise a spatula or ladle to transfer the beef with an egg and some sauce onto a basin of rice. Serve hot as a main dish.

Serving: four chiliad , Calories: 359 kcal , Carbohydrates: fourteen.8 g , Poly peptide: 38.6 yard , Fat: 15.8 g , Saturated Fatty: 4.8 g , Cholesterol: 314 mg , Sodium: 1103 mg , Potassium: 616 mg , Fiber: 2.6 g , Sugar: half-dozen.ii g , Calcium: 60 mg , Iron: 19 mg

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Source: https://omnivorescookbook.com/cantonese-ground-beef-rice-eggs/