Minced Beef with Rice
This classic Cantonese dish is a hearty and delicious all-in-one meal.
Cooking Summary
Ingredients: (detailed list)
- Main Ingredients: Thai jasmine rice, water, ground beef, green onion white, egg, oil, cooking wine, hot water, green pea, sesame oil, dark soy sauce
- Beef Marinade Ingredients: cornstarch, oyster sauce, white pepper, water, oil
- Sauce Ingredients: oyster sauce, light soy sauce, dark soy sauce, cooking wine, chicken bouillon powder
- Slurry Ingredients: potato starch, water
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Top 3 Mistakes
- Skipping oil in the beef:
Mix the oil into the seasoned ground beef before cooking. This preparation helps prevent clumping, so do not save all the oil for the wok and leave the meat mixture untreated.
- Starting with a cool pan:
Heat the wok or pan as directed before adding the ingredients. Starting before it is ready changes the initial cooking stage and makes the intended browning harder to achieve.
- Dumping in the slurry:
Lower the heat and stir as you pour in the slurry, checking the sauce as it thickens. Adjust the amount to the consistency you want rather than assuming the entire mixture must go in.
Overview
Ground beef is a staple that many home cooks keep at home. When I asked my dad what he would do with it, he immediately thought of Minced Beef with Rice (窩蛋免治牛肉飯). This dish is fast and comforting (aka the perfect weeknight dinner). Next time you're looking to get a meal on the table quickly, try this Chinese ground beef recipe.
On minced beef with rice
Minced Beef with Rice is yet another classic Cantonese diner dish. Like Hong Kong Milk Tea and Macau-Style Egg Tarts, it came by way of the West. It's essentially a Chinese twist on traditional British beef mince served on rice. Like many home-cooked recipes, there are many variations. Some include more Western ingredients such as Worcestershire sauce or ketchup, while others — like Daddy Lau's — leans into Chinese pantry staples.
Ingredients
Why this recipe
Most minced beef with rice recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 304.7K views, 4.9K likes on YouTube.
On beef
When it comes to the beef used in this dish, my dad likes to pick a piece at the store, then ask the butcher to mince or grind it fresh. That's not always an option so pre-packaged ground beef works nicely, too. You can also grind or process the beef at home if you have the right tools.
When it comes to the percentage of beef to fat, my dad says it's up to the cook. If you prefer a richer minced beef, then opt for one with a lower beef-to-fat ratio. On the flip side, you can also use a leaner ground beef .
How to make Minced Beef with Rice
Wash and cook rice
Wash the rice (14 oz) three times, gently swirling the grains around to remove any dust. Use fresh water with each round.
Add the rice and water (14 oz) to the inner rice cooker pot. Place the pot in the cooker, then activate it.
Marinade beef
Add the ground beef (8 oz) to one side of a medium bowl.
Add the cornstarch (1 tablespoon), oyster sauce (1 tablespoon), white pepper (0.13 teaspoon) and water (2 tablespoon) to the other side of the bowl. Mix together the seasonings first to create a marinade before combining it with the beef.
Once the marinade comes together, use a spoon to mix it into the beef until it's all incorporated.
Add the oil (2 teaspoon), then mix it into the beef.
(Chef's Tip: Adding oil to the beef here will prevent it from clumping later during cooking.)
Dice green onions
Cut off the bottoms and dice just the white parts of the green onions (1 oz).
(Chef's Tip: Use the remaining green parts for other recipes such as our Ginger Scallion Sauce and Ginger Scallion Noodles!)
Prep sauce
In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), cooking wine (2 teaspoon), and chicken bouillon powder (1 teaspoon). Mix until thoroughly combined
Prep slurry
In a small bowl, combine the potato starch (2.5 teaspoon) and water (4 teaspoon) and mix to thoroughly combine.
Plate rice and add egg
Scoop the cooked rice onto a large rimmed plate, shaping it into a mound while still hot.
Wet the egg (1 large) with a bit of water and place it in the middle of the plated rice to make an indent.
Crack the egg into the indent.
Cook beef
Heat the wok on high for about 1 minute. Once the wok is smoking, decrease the heat and add the oil (1 tablespoon), spreading it all over sides of wok with a spatula.
Decrease the heat to low and add the beef. Break it apart with the spatula and flip, about 1 to 1.5 minutes.
Add the diced green onions and stir fry with the beef for about 1 minute. Make sure to continue breaking up the beef, if needed.
Pour the cooking wine (1 tablespoon) around the edge of the wok and stir fry about 10 to 20 seconds.
Add the hot water (1.5 cup), slowly pouring it along the edge of the wok. Add the sauce, followed by the green peas (2 oz).
Turn the heat back on to high and cook for 30 to 40 seconds.
Lower the heat to medium and pour in the slurry while mixing the sauce (add less or more slurry to get desired consistency).
Add the finishing oil (1 tablespoon) and sesame oil (1 teaspoon). With the heat back on high, stir fry to mix everything thoroughly for 30 to 40 seconds. Add the finishing dark soy sauce (0.50 teaspoon) for additional color.
Use a ladle to add the minced beef on top of the plated rice, leaving the egg in the center uncovered.
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
