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Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)
4.9 from 60 votes

Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)

Cantonese Ground Beef Rice and Eggs combines savory ground beef cooked with ginger and onion, thickened in a flavorful sauce made with soy, oyster sauce, and Shaoxing wine, served with steamed rice and topped with slow-poached eggs. The dish balances rich meat sauce with soft eggs and rice for a comforting meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 359 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb ground beef
Sauce
  • 2 cups chicken stock (or beef stock, or veggie stock)
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce or soy sauce, light
  • 1 teaspoon dark soy sauce (or soy sauce)
  • 1/8 tsp white pepper powder
Cooking
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 yellow onion , minced
  • 2 teaspoons ginger , minced
  • 2 tablespoons cornstarch
  • 1 cup green peas frozen
  • 1 tsp sesame oil (optional)
  • 5 organic egg large, Pete and Gerry’s brand
Serving
  • 2 cups Steamed rice

Instructions

    Cup of Yum
  1. Mix the sauce ingredients together in a small bowl.
  2. Heat the oil in a large nonstick pan (or carbon steel paover medium heat until hot. Add the ground beef and spread it with your spatula. Let it cook without touching until the bottom is browned. Break up the beef into smaller bits.
  3. Add the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, 5 minutes or so.
  4. Pour in the sauce. Stir to mix well. Cover and simmer for 10 minutes. Your pan should still have some sauce left, just enough to cover the beef. If not, you can gradually stir in more broth.
  5. Meanwhile, whisk the cornstarch with 1/4 cup of water in a small bowl.
  6. Once the beef is cooked, add the frozen peas. Stir the cornstarch slurry again to dissolve the powder completely, and pour half of the slurry into the pot. Stir to mix well. The broth should thicken and will able to coat the back of a spoon. If the broth is still very thin, keep adding more cornstarch slurry to the broth and stir constantly, until it thickens.
  7. Crack 5 eggs onto the beef. Cover immediately and let it steam until the egg whites are cooked and the yolks are still runny, 2 to 3 minutes. Or you can cook the eggs to the degree you prefer. Make sure the sauce doesn’t come to a full boil, which will reduce the cornstarch's ability to thicken the sauce. Move the pan off the heat for a few seconds if the pan gets too hot.
  8. Once done, uncover the pan and remove it from the stove. Use a spatula or ladle to transfer the beef with an egg and some sauce onto a bowl of rice. Serve hot as a main dish.

Nutrition Information

Serving 4g Calories 359kcal (18%) Carbohydrates 14.8g (5%) Protein 38.6g (77%) Fat 15.8g (24%) Saturated Fat 4.8g (24%) Cholesterol 314mg (105%) Sodium 1103mg (46%) Potassium 616mg (13%) Fiber 2.6g (10%) Sugar 6.2g (12%) Calcium 60mg (6%) Iron 19mg (106%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 359

% Daily Value*

Serving 4g
Calories 359kcal 18%
Carbohydrates 14.8g 5%
Protein 38.6g 77%
Fat 15.8g 24%
Saturated Fat 4.8g 24%
Cholesterol 314mg 105%
Sodium 1103mg 46%
Potassium 616mg 13%
Fiber 2.6g 10%
Sugar 6.2g 12%
Calcium 60mg 6%
Iron 19mg 106%

* Percent Daily Values are based on a 2,000 calorie diet.