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

Instructions

• 1 Prepare 3 cups of cooked rice. This rice should be cooked and hot by Step 14
• 2 Thaw 100 g of peas. They may also be cooked in frozen state but will require
  slightly more cooking time
• 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 Chop garlic and shallots and set aside
• 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 Heat wok at high heat. Add 1 tbsp oil
• 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 Add shallots and garlic into the wok. Stir-fry until flavourful. Increase heat
  to high
• 9 Add peas and stir-fry for 30 seconds
• 10 Add 1 tbsp of Shaoxing wine. Stir-fry until peas are soft. Approx 1 minute
• 11 Mix the sauce and pour into the wok. Stir to mix well
• 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 Prepare a sunny side up egg
• 14 Prepare cooked, hot rice on serving plate
• 15 Serve the beef over white rice and add the egg on top

Nutrition Info