Cantonese beef on rice

–          1 tbsp oil

–          1 lb ground beef

–          1 medium onion (chopped)

–          2 garlic cloves (minced)

–          1 tbsp Shaoxing wine

–          1 cup chicken stock

–          3 tbsp oyster sauce

–          2 tbsp light soy sauce

–          1 tsp dark soy sauce

–          1 tsp sesame oil

–          ½ tsp white pepper

–          1 cup peas

–          2 tbsp cornstarch

–          Fried egg and rice to serve

Heat wok over high heat, add oil. Cook ground beef until slightly browned, break up any large pieces.  Add onion, garlic and Shaoxing wine, turn heat down to medium. Cook until onion is translucent and add stock. Bring to a boil and lower to simmer. Stir in oyster, soy sauces, sesame oil, pepper. Cover and simmer for 5 miutes. Add peas and cook for a minute more. Mix the cornstarch with a bit of cold water and add to wok. Sauce should thicken. Serve over steamed rice topped with a fried egg!

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