Cantonese Style Minced Beef Over Rice 窩蛋免治牛肉飯
Joanna Chung•Nov 6, 2024
Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Instructions
Marinate ground beef (1 lb) in a bowl with soy sauce (2 Tbsp), sugar (3–4 tsp), and cornstarch (1 tsp). Set aside.
Mince onion (1), carrot (½ large), and garlic (4–5 cloves). Set aside.
In a medium/large pan over medium heat, add oil (2 Tbsp). Once hot, sauté onions n garlic til slightly browned/translucent, then add carrots and sauté til slightly softened.
Add marinated meat and sauté for a few minutes, make sure to use a spoon/spatula to crumble up the ground meat. Add ketchup (5–6 Tbsp), soy sauce (2 Tbsp), and tomato paste (2–3 Tbsp). Sauté til everything is mixed well for a minute or two.
Add chicken broth (3 cups) (or water w/ chicken bouillon). Bring to a boil, then simmer on low with the lid on for 25-30 min.
After 25-30 min, thicken/reduce over high heat and add salt ( to taste) and sugar (3–4 tsp) if needed. You can add cornstarch slurry to help thicken if needed.
Pan fry a sunny side up egg in a tablespoon of oil for each serving. Serve with rice (or spaghetti) and the fried egg. Enjoy!
