Minced Beef with Egg Over Rice (煎蛋免治牛肉飯)
Minced beef with egg over rice is a sweet and savoury British and Chinese fusion dish. This flavourful dish is an ultimate comfort food.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250g minced beef
- 2 servings cooked white rice
- 1/2 cup carrots, diced into small cubes
- 1/2 cup green peas (optional)
- 2 eggs
- 1/2 white onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp ketchup
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- 400ml chicken broth
- 2 bay leaves
- salt to taste
- cornstarch slurry (2 tbsp water + 1 tbsp cornstarch)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- ¼ tsp black pepper
- 2 tbsp water
Instructions
- 1
Marinate the minced beef with marinade ingredients listed above.
- 2
Whilst waiting for beef to marinate, prepare other ingredients by chopping carrots, onion and garlic.
- 3
Heat some cooking oil in a large pot or frying pan. Sauté chopped onions, garlic and carrots on medium-high heat until tender.
- 4
Add minced beef. Stir-fry until about 80% cooked. Then add ketchup, tomato paste, light soy sauce and Worcestershire sauce. Stir-fry for another minute until sauces combined with the meat.
- 5
Add chicken broth and bay leaf. Reduce heat to low and simmer for 30-45 minutes.
- 6
Add dark soy sauce, sugar and peas. Increase heat back to high, then add cornstarch slurry. Cook for another 2-3 minutes until the meat sauce thickens.
- 7
Serve this meat sauce with rice and top it off with raw/ poached/ fried egg. Enjoy!