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Cantonese Ground Beef Rice and Eggs

Cantonese Ground Beef Rice and Eggs

Cantonese Soy-Braised Beef with Silky Steamed Eggs

Ground beef simmers in a rich, aromatic sauce until every grain is deeply flavored, then gets crowned with perfectly steamed eggs that break into golden rivers. It's the kind of homestyle Chinese dish that turns simple ingredients into pure comfort over rice.

ChineseAsianDinnerComfort FoodOne PotBeefEggs
Prep15 min
Cook20 min
Total35 min
Servings5
Difficultymedium

Ingredients

  • 1 lbground beef, preferably 80/20 blend

Sauce

  • 2 cupchicken stock
  • 2 tbspoyster sauce
  • 2 tbspShaoxing wine or dry sherry
  • 2 tbsplight soy sauce
  • 1 tspdark soy sauce
  • ⅛ tspwhite pepper powder

Cooking

  • 1 tbsppeanut oil or vegetable oil
  • 1 yellow onion, finely minced
  • 2 tspfresh ginger, finely minced
  • 2 tbspcornstarch
  • 1 cupfrozen green peas
  • 1 tspsesame oil for finishing(optional)
  • 5 large eggs

Serving

  • 2 cupsteamed jasmine rice, warm

Instructions

  1. Combine all sauce ingredients in a small bowl and whisk until smooth. Set aside — having this ready makes the cooking flow much smoother.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the ground beef and spread it out with a spatula into an even layer. Let it cook undisturbed until the bottom develops a nice brown crust, then break it apart into smaller chunks with your spatula.
  3. Stir in the minced onion and ginger with the beef. Cook, stirring occasionally, until the onion softens and the edges start picking up some golden color — this builds the aromatic base for your sauce.
    ⏱ 5 min
  4. Pour in the prepared sauce and stir everything together until well combined. Cover the pan and let it simmer gently — the beef will absorb the flavors while the sauce reduces slightly.
    ⏱ 10 min
  5. In a small bowl, whisk the cornstarch with 1/4 cup water until completely smooth. No lumps allowed here — this slurry will give your sauce that glossy, restaurant-style consistency.
  6. Add the frozen peas to the beef mixture and stir them in. Give the cornstarch slurry another quick whisk, then pour about half of it into the pan. Stir constantly as the sauce thickens — you want it to coat a spoon nicely. Add more slurry if needed to reach that perfect consistency.
  7. Crack the eggs directly onto the surface of the beef, spacing them evenly around the pan. Cover immediately and let the steam work its magic — you want the whites set but the yolks still gloriously runny.
    ⏱ 2 min 30 sec
  8. Remove from heat and serve immediately over bowls of warm rice. The runny yolks will create a rich sauce as they mix with the beef and rice — pure comfort food perfection.