Today, we are making the classic Minced Beef with Egg over Rice I asked my dad what he would do with ground beef, and he immediately thought to teach us all how to make this simple, fast recipe right at home. Cheers! First, we'll wash the rice. We’ll wash the rice with clean water. You don't need to scrub the rice aggressively. Swish it around to rinse the dust off. Rice is very clean these days. They just need a quick rinse. After rinsing, we’ll pour out the starchy water and wash the rice two more times with clean water each time. We'll add it to the rice cooker pot. Now we’ll add the rice to the rice cooker pot. We'll cook this rice with 14 oz of water. Thai jasmine rice doesn't absorb as much water as much as American rice. It needs less water than American rice. So we won't add too much. There are markings in the rice cooker pot that tell you how much water to add for your rice. There's a marking for jasmine rice. Put the pot in the rice cooker and start cooking it. We'll start cooking the rice. With a 1:1 ratio of water to rice, we’ll start cooking the rice in the rice cooker, then move on to the beef. I'm using this minced beef. I like to choose a whole piece of beef at the store, then ask the butcher to grind it for me. I don't buy the pre-ground packages. If that's not an option, pre-ground beef is fine. Angela from the Canto Cooking Club asked, "Does the percentage fat of the beef matter?" That's really up to you. If you prefer fattier beef, get that kind. The package tells you the percentage of fat. As my dad mentioned, you can choose to buy pre-packaged ground beef at the fat percentage you prefer such as 80/20 or 80% lean to 20% fat. If you want to choose the specific cut of meat, you can have the butcher grind it or use a strong food processor at home. Let's marinate it. Now, we’ll put the beef into a bowl to marinate. I'll add 1 tbsp of cornstarch. Put it on the side of the bowl and don't mix it into the meat yet. 1 tbsp of oyster sauce. Again, add it to the side. I'll add the water and mix the marinade before mixing it into the beef. A bit of white pepper. We’ll add about an 1/8 tsp of white pepper. Then, 2 tbsp of water. Mix well. Then mix just the marinade first. We have all of these ingredients listed on our blog at madewithlau.com along with step-by-step instructions and video clips to guide you as you make the recipe at home. After mixing the marinade, we’ll mix it in with the beef. Once the marinade is mixed, use a spoon to mix it into the beef. If you added the cornstarch directly to the beef, the meat would clump up and the marinade wouldn't mix well. We want to mix up the cornstarch and marinade before mixing the beef in. Then it'll be easy to work with. We’ll continue mixing until the marinade is well incorporated with the beef. Now everything is mixed well. Then, we'll add 2 tsp of oil. It'll loosen up the beef. This will prevent the beef from clumping when we cook it. Loosen it up. The oil helps separate the beef and loosen it up. Adding the oil after marinating the beef helps seal in the flavor. After about a minute of mixing with oil, we can set it aside. That's good. Set it aside until we need to cook it. Now, we'll chop the green onions. I only want the white parts. Then we’ll dice up 1 oz of the white parts of the green onions. If you want to learn how to cut twice as fast and prevent injuries, we have a free 6 minute video lesson for you. Click the link in our description or scan the QR code to access it for free! We’ll finish dicing the green onions and set them aside. That's plenty. Now, let's make the sauce. This is the sauce we'll cook with the meat. For the sauce, we’ll use 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, 1 tsp of dark soy sauce, 2 tsp of cooking wine, and 1 tsp of chicken bouillon powder. That's it. Then we’ll mix it together. We'll use 2 tsp of potato starch for our thickening slurry. We'll add more if we need it later. We'll need this egg when the rice is done cooking. We'll add the peas when we're finishing up the cooking. All right, friends, the rice is done. Let's scoop it out. When the rice is finished cooking, we’ll scoop it onto a large plate and spread it out. Press the rice into the serving dish like this. We'll create a mound like this. When we add the beef, it'll look like a little mountain. Once the rice is in here, we'll add the egg. First, wet the egg with a bit of water. Now we have a nice little hole. Then, with the egg crack it right in. Now we have a runny egg in there. That's our wo daan, runny egg. After adding the egg onto the rice, it’s time to start cooking. Now that the rice is ready, we'll start cooking the beef. High heat. If you don't use the highest heat here, the food will stick. The center of the wok is starting to turn pale, and there's a bit of pale smoke. Now, we'll turn the heat down and add oil. After heating the wok, we’ll add oil. 1 tbsp of oil. Spread the oil up the sides of the wok. After spreading the oil, we’ll add the meat. Add the meat in. Make sure it's on low heat. Low heat. We’ll make sure the heat is on low while we start to break apart the minced beef. Break up the beef. We’ll flip and stir-fry the beef for 1-2 minutes, until it’s mostly cooked. Flip it. "What if I don't have ground beef? Can you use ground pork?" Sure, it doesn't matter. You'd just call it Ground Pork with Rice. Same method? Sure, cook it just the same way. You just wouldn't call it beef with rice. As we’re stir-frying, make sure to break apart the meat as much as possible with the spatula. Our dish today is yet another classic Cantonese diner food. Wo dan min zi ngau jyuk faan or Minced Beef with Egg over Rice is a Cantonese twist of traditional British Beef Mince, because it was cheap and delicious over white rice. There are countless versions of the sauce, with some featuring more Western ingredients like Worcestershire sauce and tomato paste, and others like our version today featuring soy sauce and oyster sauce. Just like traditional British beef mince, we can adjust this recipe in various ways to suit our tastes, from changing the type of meat, to adding vegetables, to using different spices in the sauce. If you're not a fan of rice, you can put it on pasta or even make a Chinese Shepherd's Pie! Once the beef is broken up, add the green onions. Now we’ll stir-fry the green onion whites with the beef. Make sure there aren't any big clumps of beef. Break it into smaller pieces. Use the spatula to break it up. Big clumps won't look as nice. That's why we mixed oil into the beef earlier. After another minute of stir-frying, we’ll add a flavor-enhancing ingredient. Now, we'll add a splash of cooking wine. We’ll add 1 tbsp of cooking wine here. Add it along the edge. That's where the wok is hot enough for it. Now we’ll add boiling water. 1.5 cup of boiling water, but we'll add a bit at a time and we won't add it all if it's too much. Pour along the edge. Adding boiling water will help tighten the beef. If you added cold water, the beef would lose all its juiciness. This is enough for this amount of rice. For how much rice we have, this is enough sauce. Then, we'll add the sauce. Now we’ll add the sauce we made earlier. Rinse the bowl. Now, we'll add the peas. Let's just add all of it. Turn the heat up to high. Now, we'll make the cornstarch slurry. We’ll add 1 tbsp of water to the 2 tsp of potato starch we measured out earlier. Then mix. If the sauce is too thin after adding this slurry, we can just add more. When adding the slurry, turn the heat to low. Mix it in slowly. Then on low heat, we’ll slowly pour in the slurry while mixing the sauce. Lower the heat. Bit more. Stir it to help it reduce. It's looking like this now. The sauce is too runny. If we served this, the sauce would be like meat and water. That's not ideal. Let's add another 1/2 tsp of potato starch. We’ll create a bit more slurry by mixing together a 1/2 tsp of potato starch and 1 tsp of water. Then pour it in while mixing like before. All right. This looks good. Turn the heat up. Add a bit more oil to finish it. Add a tbsp of oil here. Then, add sesame oil. Then add a tsp of sesame oil. Bit of sesame oil. It'll thicken up more as it cooks. With the heat back on high, we’ll cook the sauce for just 30-40 seconds. That looks right. See? Heat off. A touch of dark soy sauce for color. 1/2 tsp of dark soy sauce to enhance the color. Then mix in the dark soy sauce. Come have a taste. Is it okay? I didn't even add salt. Now, it's time to plate. We'll use a ladle to help us plate. Now we’ll use a ladle to scoop the minced beef sauce onto the rice. To show off the runny egg here, we’re leaving it uncovered, but if you want to cook the egg more, you can put the hot minced beef directly over the egg. Then we’ll mix it into the rice for those who want it. All right, friends! our Minced Beef with Rice is complete! I hope you all enjoy it! Hong Doy, Mui Mui, come eat beef rice! Once more! Cheers! Cheers, Mui Mui! Cheers!
