Hong Kong Minced Beef on Rice 免治牛肉飯

Ingredients

• 600 g Ground beef
• 5 cloves Garlic (, chopped)
• 1 Large shallot (, chopped)
• 100 g Frozen peas
• 1 tbsp Cornstarch
• 1 tsp Sugar
• 1 tbsp Light soy sauce
• ½ tbsp Dark soy sauce
• 1 tbsp Shaoxing wine
• 100 ml Water
• 1 tbsp Oil
• 1 Egg (, sunnyside up or poached)
• 3 c Cooked Rice
• 1 tsp Sugar
• 2 tsp Cornstarch
• 1 tbsp Light soy sauce
• ½ tbsp Dark soy sauce
• ¼ tsp White pepper powder
• 2 tsp Oil

Steps

1. 1

   Prepare 3 cups of cooked rice. This rice should be cooked and hot by Step 14

2. 2

   Thaw 100 g of peas. They may also be cooked in frozen state but will require slightly more cooking time

3. 3

   Marinate beef with 1 tsp sugar, 2 tsp cornstarch, 1 tbsp light soy sauce, ½ tbsp dark soy sauce and ¼ tsp white pepper powder. Mix well. Add 2 tsp oil and mix well. Marinate for 15 minutes Oil is added to prevent the ground beef from clumping together when stir-frying. It also locks-in the marinade for better flavour.

4. 4

   Chop garlic and shallots and set aside

5. 5

   Combine 1 tbsp cornstarch, 1 tsp sugar, 1 tbsp light soy sauce, ½ tbsp dark soy sauce and 100 ml water. Mix well and set aside

6. 6

   Heat wok at high heat. Add 1 tbsp oil

7. 7

   Add beef into the wok. Stir-fry until beef is approx. halfway cooked. Lower heat to medium. Remove beef from wok leaving the oil

8. 8

   Add shallots and garlic into the wok. Stir-fry until flavourful. Increase heat to high

9. 9

   Add peas and stir-fry for 30 seconds

10. 10

    Add 1 tbsp of Shaoxing wine. Stir-fry until peas are soft. Approx 1 minute

11. 11

    Mix the sauce and pour into the wok. Stir to mix well

12. 12

    Add the beef. Reduce the heat to medium-high. Stir-fry for approx. 1 minute or until beef is cooked and sauce has thickened. Turn off heat

13. 13

    Prepare a sunny side up egg

14. 14

    Prepare cooked, hot rice on serving plate

15. 15

    Serve the beef over white rice and add the egg on top