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Hong Kong Style Minced Beef on Rice with Egg (Oyster Sauce Version)

Name: Hong Kong Style Minced Beef on Rice with Egg (Oyster Sauce Version)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: lean ground beef (1 lb); White onion; Garlic; green peas; Egg; oyster sauce; light soy sauce; dark soy sauce; Cooking oil; sugar; potato starch; white pepper powder; water; Shaoxing wine; cornstarch slurry; sesame oil; cooked white rice (cold, day-old)

groups2 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillStir-fry

Allergens:warningGlutenwarningEggswarningMolluscswarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:02:15

warningStay safe

Wash hands and utensils thoroughly after handling raw beef to prevent cross-contamination.

In a bowl with 250g ground beef, add 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp cooking oil, 1.5 tsp sugar, 1.5 tsp potato starch, 0.25 tsp white pepper powder, and 5-6 tbsp water. Stir thoroughly until the beef fully absorbs the liquids and becomes smooth and sticky. Let marinate for at least 15 minutes.

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Watch out

Do not add salt when marinating the beef, otherwise salt will draw out moisture and make the cooked beef tough and dry.

Ingredients:lean ground beef (1 lb) (250 g)oyster sauce (1 tbsp)light soy sauce (1 tbsp)dark soy sauce (1 tsp)Cooking oil (2 tbsp)sugar (1.5 tsp)potato starch (1.5 tsp)white pepper powder (0.25 tsp)water (90 ml)

Tools:mixing bowlspoon

Preparation

00:03:20

Bring a pot of water to a boil, add a drop of cooking oil, then drop in 80g green peas. Blanch for 30 seconds to 1 minute. Remove with a slotted spoon, rinse with cold water, and drain well to keep them vibrant green and crisp.

local_fire_departmentHigh heat, about 1 minute

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Watch out

Do not blanch the peas for too long, otherwise they will turn yellowish and lose their crisp texture.

Ingredients:green peas (80 g)

Tools:saucepanslotted spoon

Preparation

00:03:33

warningStay safe

Keep your fingers curled in a claw position while chopping onions and garlic to prevent knife slips.

Finely dice 1/2 white onion. Crush 5 cloves of garlic with the flat side of a knife, peel, and mince finely. Set aside.

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Watch out

Chop the onions and garlic as finely as possible so they dissolve quickly into the gravy and enhance the flavor.

Ingredients:White onion (0.5 piece)Garlic (5 clove)

Tools:chef's knifecutting board

Active Cooking

00:03:57

warningStay safe

The wok is extremely hot when stir-frying on high heat. Keep a safe distance to prevent hot oil splatters.

Heat a wok over high heat and add 1 tbsp cooking oil until shimmering. Add the chopped onions and stir-fry until fragrant and translucent. Immediately add the marinated ground beef and minced garlic. Quickly break up the beef with a spatula and stir-fry over high heat until the meat changes color, moisture evaporates, and wok aroma develops.

local_fire_departmentHigh heat, about 2-3 minutes

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Watch out

Add garlic together with the beef. Do not saute garlic alone for too long at high heat, otherwise it will char and make the sauce bitter.

Ingredients:Cooking oil (1 tbsp)lean ground beef (1 lb)White onionGarlic

Tools:spatulawok

Active Cooking

00:05:25

Pour 2 tbsp Shaoxing wine around the edges of the hot wok on high heat, stir-frying to let the alcohol evaporate completely. Then pour in 360ml hot water and stir continuously to break apart any beef clumps. Lower to medium-low heat and simmer for 2-3 minutes until the beef softens and separates.

local_fire_departmentMedium-low heat, about 2-3 minutes

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Watch out

The wok must be hot enough when adding wine so alcohol evaporates completely. Otherwise, the sauce will taste sour and alcoholic.

Ingredients:Shaoxing wine (2 tbsp)water (360 ml)

Tools:spatulawok

Active Cooking

00:06:14

Add 2.5 tbsp oyster sauce to the beef gravy and stir well to adjust seasoning. Gradually pour in about 3 tbsp potato starch slurry while stirring constantly until the sauce thickens and becomes glossy. Stir in the blanched green peas, add 0.5 tsp dark soy sauce for a rich color, and finish with 2.5 tsp pure sesame oil before turning off the heat.

local_fire_departmentMedium heat, about 2 minutes

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Watch out

Add starch slurry gradually. Adding too much at once will make the sauce overly thick and lumpy

add sesame oil right at the end to retain its fresh aroma

Ingredients:oyster sauce (2.5 tbsp)cornstarch slurry (3 tbsp)dark soy sauce (0.5 tsp)sesame oil (2.5 tsp)green peas

Tools:spatula

Active Cooking

00:07:33

warningStay safe

Be careful of hot oil splatters when cracking and frying eggs.

Heat 1 tbsp cooking oil in a non-stick frying pan over medium heat. Crack in 2 eggs and cook gently until whites are set with crispy golden edges and the yolks remain runny. Remove from pan.

local_fire_departmentMedium-low heat, about 2 minutes

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Watch out

Do not cook eggs on high heat, otherwise the bottom will burn before the egg is cooked and yolk will lose its runny texture.

Ingredients:Egg (2 piece)Cooking oil (1 tbsp)

Tools:Frying pan

Active Cooking

00:08:05

Place 400g warm cooked rice on serving plates. Ladle generous amounts of hot oyster sauce minced beef and pea gravy over the rice, top with a fried sunny-side-up egg, and serve hot.

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Watch out

The beef gravy should have enough liquid to coat the rice well. If it feels too dry, stir in a splash of hot water before pouring.

Ingredients:cooked white rice (cold, day-old) (400 g)lean ground beef (1 lb)Egg

Tools:plateladle