Asian Beef Bowls

Measure out 1 cup frozen peas and set it aside for later.

Dice ½ cup onions into small, uniform pieces.

Next, finely mince or grate ½ teaspoon garlic and set it aside with the diced onions.

Then, finely chop 1 stalk green onion into small pieces, and set them aside for the very end. These will be used as a garnish, adding a fresh, crisp flavor to the dish.

Mix 2½ tablespoons cornstarch with 2½ tablespoons soy sauce first until the cornstarch has fully dissolved.

Then, add 2 tablespoons oyster sauce, ½ teaspoon sugar, and, 1 teaspoon toasted sesame oil and mix everything well.

(Optional) If you are using Chinese five spice, add ⅛ teaspoon Chinese five spice powder and mix it into the sauce. Do a taste test, if you want more five spice flavor adding another ⅛ teaspoon.

Then mix in 1 cup cold water and set it aside for later.

In a bowl, add 1 lb ground beef, 1 tablespoon soy sauce, 2½ tablespoons water, 1 tablespoon cornstarch and, 1-2 tablespoons oil (omit this if you are using a fattier cut of ground beef like medium ground beef.)

Using a large spoon mix the beef with the marinade very well. I like to use the back of the spoon to mash the ground beef together with the marinade until I no longer see the 'strands' of ground beef.

Begin by heating a pan over medium-high heat, when the pan is hot, add oil to it.

Add the onions and 1 dried bay leaf to the pan. Stir fry them until they are fragrant, for about 1 minute.

Next, add the grated garlic to the pan and toast it for 30 seconds.

Now, add the ground beef to the pan. Stir fry it for approximately 5-7 minutes with the onions. Try to break up the pieces as small as possible. I find it easiest to use a spatula to do this.

Cook the ground beef until it is fully cooked through and you no longer see any pink.

Stir the sauce mixture again (cornstarch settles to the bottom) and pour the sauce into the pan with the beef. Keep stirring until the sauce has thickened. Simmer it for about 3 minutes.

Add the peas to the pan and cook it for 1-2 minutes.

Turn the heat off, and sprinkle the chopped green onions over the ground beef and it's done! Remove the bay leaf before serving.

Enjoy the beef bowls on top of steamed rice.

(Optional) Add an Egg: You can fry a sunny side up and add one per bowl, once the beef bowl has been assembled (My preferred method). Alternatively, if you want to go the traditional route, you can pour the Cantonese ground beef into a large serving bowl, make a small hole in the middle with a spoon and crack a raw egg in the middle. When you're ready to serve it mix the raw egg with the ground beef until it is fully mixed in to make it creamier.