Healthy Recipe 1 Lb Ground Beef Reddit

This Cantonese ground beefiness rice and eggs post is sponsored by Pete and Gerry's Organic Eggs. All opinions expressed are my own. Cheers for supporting the companies that continue this blog going.

It's a super easy Cantonese ground beef rice bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Top steamed rice or noodles with it to make a hearty and healthy meal. It's likewise perfect to make ahead and use every bit repast-prep. {Gluten-Gratis Adaptable}

The Cantonese footing beef and egg bowl is somewhere between Shakshuka and shepherd's pie. It is a 1-pan egg dish that is bright and bursting with flavor, so you'd feel comfortable eating it for breakfast, lunch, dinner, or any snack fourth dimension in between. The sauce is fabricated from oyster sauce and soy sauce – savory with a slight hint of sweetness. Braised with ground beefiness, onion, ginger, and green peas, it produces a hearty flavor that you won't mind eating once again and again.

The dish is and so piece of cake to prepare. You simply brownish the ground meat, saute it with aromatics, briefly braise it in the sauce, then crack a few eggs into the pan and add some frozen peas. Instead of moving the pan into the oven, you lot just need to encompass the pan and allow the eggs cook to your preferred texture. The prep and cooking takes about 30 minutes total. You can serve some steamed rice on the side. Kickoff the rice right before yous first the beefiness and they'll both exist ready at the same time.

Cantonese Footing beef rice bowl cooking notes

1. Traditional approach vs. this recipe

The traditional approach to making the Cantonese ground beefiness rice basin is to marinate the beef in the sauce and cornstarch, then melt information technology in a wok. The marinating process is intended to eliminate the gamey taste of the beefiness, impart some flavor, and tenderize it a bit.

Withal, I found that step a bit redundant. The quality of ground beef in the The states is so high that the result is great if you lot simply simmer the meat.

ii. Top it with an egg

Many traditional recipes have you crack the eggs at the very end of the cooking, after you dish the beef onto the rice. The idea is to use the hot beef to quickly melt the egg, which forms a semi-raw texture. I personally prefer my eggs cooked to the point where the white is ready and the yolk is gluey and runny. So I used a totally different approach and cooked the eggs with the beef and sauce. The finish product looks a bit like shakshuka and is pretty stunning, if I practise say so myself.

My default egg brand for use in daily cooking is Pete and Gerry's Organic Eggs. I mentioned them in a previous post. In brusk, they are a B-Corp brand that sources fresh, high quality eggs from the small-scale family unit farms they partner with, and so brings them to your grocery shop. Dissimilar at mass-production facilities run past big corporations, their hens are truly humanely treated, and have access to fresh water and grass. As a result, you'll notice that their eggshells are much thicker, the yolks have a more vibrant yellow color, and the egg whites have a thicker texture.

The other twenty-four hours I had a friend come over to cook something together. When he was corking the eggs, he was surprised and said "Wow, the chicken that made this egg was very well-fed,"Because it took him 3 tries to crack the egg open. When he dropped the egg yolk into a glass cup from a meridian of a few inches later on separating the eggs, and the yolk held its shape and didn't pause apart at all: a testament to the high quality of Pete and Gerry's Organic Eggs.

3. How to tweak this recipe

The traditional Cantonese minced beef and eggs are usually braised with green peas. Simply you tin use whatsoever veggies you have on hand to add some color and diet to your dish. For example, broccoli florets, sliced carrots, baby bok choy, and spinach all work very well. Or you can also use frozen veggie mix, frozen corn, or frozen green beans.

And of course, you can ever use other types of ground meat. For example, footing chicken, ground turkey, and basis pork will piece of work well with the sauce.

iv. Ingredient replacement

The recipe uses both light soy sauce and night soy sauce. If y'all only have regular soy sauce, that's totally OK. The purpose of the dark soy sauce is to add an appetizing brown colour to the dish. Replacing it with regular soy sauce won't affect the gustatory modality, but your dish might look a fleck lighter than in the pictures shown here.

You lot can supercede the Shaoxing wine with dry out sherry or even Japanese rice vino. I oft go questions from readers asking if they can skip the vino to make the dish halal. You can totally replace it with more than stock/broth in this recipe.

Oyster sauce is the key ingredient in the dish. In example yous need to make the dish gluten-free, you tin check out my homemade oyster sauce that's fabricated with mushrooms. You can besides purchase bottled gluten-gratis oyster sauce.

More easy egg recipes

• Easy Egg Curry
• Like shooting fish in a barrel Egg Foo Young
• Chinese Egg Drop Soup
• 3-Ingredient Egg Fried Rice
• Classic Tomato and Egg Stir-Fry

If y'all give this recipe a try, let us know! Exit a comment, rate information technology (once you've tried it), and take a motion picture and tag @omnivorescookbook and @peteandgerrys on Instagram! I'd love to see what you come up up with.

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Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)

It'due south a super easy Cantonese minced beef bowl cooked with an oyster-sauce-based sauce, onion, light-green peas, and runny eggs. Height steamed rice or noodles with information technology to make a hearty and healthy meal. Information technology's besides perfect to make ahead and apply as meal-prep. {Gluten-Free Adaptable}

To make this dish gluten-gratuitous, utilise bottled gluten-gratis oyster sauce or homemade oyster sauce. Apply dry sherry to replace Shaoxing wine. Apply tamari or coconut aminos to replace light soy sauce and nighttime soy sauce.

Form: Primary

Cuisine: Chinese

Keyword: weekday dinner

Prep Time: ten minutes

Melt Fourth dimension: 20 minutes

Total Fourth dimension: xxx minutes

• 1 lb (450 g) ground beef

Serving

• 2 cups steamed rice

• Mix the sauce ingredients together in a pocket-size bowl.

• Heat the oil in a big nonstick pan (or carbon steel paover medium estrus until hot. Add the basis beefiness and spread information technology with your spatula. Let it cook without touching until the bottom is browned. Break up the beef into smaller bits.

• Add together the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, five minutes or so.

• Pour in the sauce. Stir to mix well. Comprehend and simmer for 10 minutes. Your pan should however have some sauce left, just enough to cover the beef. If not, you lot tin gradually stir in more broth.

• Meanwhile, whisk the cornstarch with 1/4 cup of h2o in a pocket-sized basin.

• Once the beef is cooked, add the frozen peas. Stir the cornstarch slurry again to deliquesce the powder completely, and pour half of the slurry into the pot. Stir to mix well. The broth should thicken and will able to glaze the back of a spoon. If the broth is still very thin, keep adding more cornstarch slurry to the goop and stir constantly, until it thickens.

• Crack 5 eggs onto the beef. Cover immediately and let it steam until the egg whites are cooked and the yolks are still runny, 2 to 3 minutes. Or you can cook the eggs to the caste you prefer. Make certain the sauce doesn't come to a full boil, which will reduce the cornstarch's ability to thicken the sauce. Movement the pan off the heat for a few seconds if the pan gets too hot.

• Once washed, uncover the pan and remove information technology from the stove. Utilize a spatula or ladle to transfer the beef with an egg and some sauce onto a bowl of rice. Serve hot as a main dish.

Serving: four g , Calories: 359 kcal , Carbohydrates: fourteen.eight grand , Poly peptide: 38.half dozen g , Fatty: 15.8 1000 , Saturated Fat: 4.eight g , Cholesterol: 314 mg , Sodium: 1103 mg , Potassium: 616 mg , Fiber: 2.vi g , Saccharide: 6.2 g , Calcium: 60 mg , Atomic number 26: 19 mg

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Source: https://omnivorescookbook.com/cantonese-ground-beef-rice-eggs/

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