Looking for a tasty Cantonese recipe? Try Cantonese Ground Beef Rice with Egg! This delicious dish combines flavorful ground beef, fluffy jasmine rice, and scrambled eggs, all cooked in a savory sauce. Follow this easy recipe for a satisfying and flavorful meal that will transport you to Cantonese cuisine.

WHAT IS PASTEURIZED EGGS?

Pasteurized eggs are eggs that have been heated to a specific temperature to kill any potential bacteria, such as Salmonella, without cooking the eggs. The process involves carefully heating the eggs in their shells to eliminate the risk of foodborne illnesses while preserving their liquid form. Pasteurization is commonly used for eggs that will be used in recipes that require raw or partially cooked eggs, such as homemade mayonnaise, salad dressings, mousses, or certain desserts. Pasteurized eggs provide an extra layer of safety for individuals who may be more vulnerable to foodborne illnesses or those who prefer to consume eggs in their raw or undercooked form. They are often available in grocery stores, and the cartons are typically labeled as “pasteurized” or “safely pasteurized.”

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Ground beef – Ground beef is minced beef. If you prefer, you can substitute it with ground chicken, turkey, or pork.
  • Soy sauce – Soy sauce is a savory, salty sauce made from fermented soybeans. If you don’t have soy sauce or prefer a different flavor, you can use tamari sauce, liquid aminos, or Worcestershire sauce as a substitute.
  • Sugar – Sugar adds sweetness and balances the flavors. You can use brown sugar, honey, maple syrup, or a sugar substitute like stevia or erythritol if you prefer.
  • Black pepper – Black pepper adds a hint of spiciness and depth of flavor. You can use white pepper or red pepper flakes as alternatives.
  • Sesame oil – Sesame oil provides a nutty aroma and flavor. If you don’t have sesame oil, you can use vegetable oil or other aromatic oils like peanut oil or sunflower oil.
  • Corn starch – Corn starch acts as a thickening agent. If you don’t have corn starch, you can substitute it with potato starch or arrowroot powder.
  • Garlic – Garlic adds a pungent and savory flavor. If you don’t have fresh garlic, you can use garlic powder or granulated garlic as a substitute.
  • Onion – Onion adds flavor and sweetness. You can use yellow, white, or red onion interchangeably in most recipes.
  • Cooking oil – Cooking oil helps to cook the ingredients and prevent sticking. You can use vegetable oil, canola oil, or any other neutral-flavored oil for cooking.
  • Oyster sauce – Oyster sauce is a thick, savory sauce made from oyster extracts. If you prefer a vegetarian option or don’t have oyster sauce, you can use mushroom sauce or hoisin sauce instead.
  • Tomato sauce – Tomato sauce adds a tangy flavor and richness. If you don’t have tomato sauce, you can use ketchup as a substitute.
  • Water – Water is used to adjust the consistency and help in cooking. You can use broth or stock (such as beef or vegetable) for added flavor instead of water.
  • Spring onion – Spring onions, also known as scallions or green onions, add a fresh, onion-like flavor. You can use chives or regular onions if you don’t have spring onions.
  • Rice – Rice serves as the base of the dish. You can use any type of rice you prefer, such as jasmine rice, basmati rice, or even brown rice for a healthier option.
  • Pasteurized egg – Pasteurized eggs are eggs that have been heated to eliminate bacteria. If you prefer or can’t find pasteurized eggs, you can use regular eggs, but make sure they are fresh and handled properly during cooking.

RECIPES TIPS

  • Prep all your ingredients before you start cooking: This is known as “mise en place.” Having all your ingredients measured, chopped, and ready to go will make the cooking process smoother and more efficient.
  • Use high-quality ingredients: Fresh ingredients and high-quality meat will elevate the flavors of your dish. Look for fresh produce, good cuts of meat, and quality sauces or condiments to enhance the overall taste.
  • Season along the way: While following the recipe, taste and adjust the seasoning as you go. This will help you achieve the desired balance of flavors and prevent over or under-seasoning.
  • Customize to your taste: Recipes are meant to be a guide, so feel free to adapt them to your preferences. Add additional vegetables, adjust the level of spiciness, or experiment with different seasonings to make the dish your own.
  • Garnish for added freshness: Adding fresh herbs, such as chopped spring onions or cilantro, as a garnish can bring brightness and freshness to the final dish.
  • Serve it with sides: Consider serving your Cantonese Ground Beef Rice with Egg alongside other dishes or accompaniments like steamed vegetables, pickles, or a side salad for a well-rounded meal.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. In a large bowl, combine ground beef, soy sauce, oyster sauce, sugar, salt, sesame oil, and corn starch. Mix well to ensure the beef is evenly coated. Let it marinate for 15 minutes in a cool place or refrigerate.
  2. Finely chop the garlic and onion using a knife or a food processor.
  3. Heat cooking oil in a large skillet or wok over medium heat. Add the chopped garlic and onion. Sauté for about 4 minutes until they become fragrant and lightly golden.
  4. Add the marinated ground beef to the skillet. Sauté for about 7 minutes over medium heat until the beef is cooked through and browned. Stir occasionally to break up any clumps of beef.
  5. Stir in oyster sauce, tomato sauce, water, and spring onion. Cook for an additional 1 minute, stirring continuously, until the sauce is well combined and heated through.
  6. Garnish the dish with additional chopped spring onions.
  7. Serve the Cantonese Ground Beef over a bowl of cooked rice. Optionally, top the dish with a pasteurized egg yolk.

WHAT ELSE TO SERVE WITH ?

Cantonese Ground Beef Rice with Egg can be served as a complete meal on its own, but if you’re looking to add more variety to your spread, here are some additional dishes you can serve alongside it:

  1. Steamed Vegetables: A side of steamed broccoli, bok choy, or snap peas would complement the flavors of the Cantonese dish while adding freshness and nutritional value to the meal.
  2. Stir-Fried Vegetables: Prepare a colorful stir-fry with a mix of bell peppers, carrots, mushrooms, and bean sprouts. Season them with garlic, soy sauce, and a touch of sesame oil for a tasty side dish.
  3. Chinese Greens: Sautéed Chinese greens, such as gai lan (Chinese broccoli) or choy sum, make a great side dish. Cook them briefly in garlic and oyster sauce for a simple and flavorful addition.
  4. Egg Drop Soup: A classic Cantonese soup, Egg Drop Soup, would pair well with the Cantonese Ground Beef Rice with Egg. It’s a light and comforting soup made with a flavorful broth and silky ribbons of beaten eggs.
  5. Steamed Dumplings: Serve some steamed dumplings, like shrimp dumplings or pork dumplings, as a delightful appetizer or side dish. They can be easily found frozen in Asian grocery stores or made from scratch if you’re feeling adventurous.
  6. Chinese Pickles: Add a refreshing and tangy element to the meal with Chinese pickles, such as pickled radish or cabbage. They provide a contrast to the savory flavors and add a crunchy texture.
  7. Fried Rice: If you want to double up on the rice dishes, you can make a separate batch of fried rice with leftover rice, diced vegetables, and some soy sauce. It’s a versatile and delicious side dish that complements the main course well.
  8. Fresh Fruit: Finish the meal with a platter of fresh fruit like sliced mangoes, pineapple chunks, or lychees. They provide a refreshing and sweet ending to the meal.

Remember to adjust the serving sizes and quantities based on your preferences and the number of people you are serving. Enjoy your Cantonese feast!

MADE AHEAD INSTRUCTIONS

If you’d like to prepare parts of the Cantonese Ground Beef Rice with Egg ahead of time, here are some instructions for making it ahead:

  1. Marinating the Ground Beef: You can marinate the ground beef in advance. Combine the ground beef, soy sauce, oyster sauce, sugar, salt, sesame oil, and corn starch in a bowl. Mix well, cover, and refrigerate for up to 24 hours. When you’re ready to cook, take it out of the fridge and let it come to room temperature before proceeding with the cooking steps.
  2. Chopping Garlic and Onion: You can chop the garlic and onion in advance and store them separately in airtight containers or ziplock bags in the refrigerator. They will stay fresh for a day or two.
  3. Preparing Rice: If you’re using day-old rice, you can cook it ahead of time and store it in the refrigerator. Make sure to let the cooked rice cool completely before transferring it to an airtight container. When you’re ready to serve, you can reheat the rice in the microwave or by stir-frying it in a pan with a little oil.
  4. Preparing Garnish: If you’re planning to garnish with spring onions, you can chop them in advance and store them in a container or plastic bag in the refrigerator.
  5. Cooking the Dish: When you’re ready to serve, follow the cooking instructions in the recipe, starting from step 2. Sauté the garlic and onion, then add the marinated ground beef and continue with the remaining steps. Adjust the cooking time as needed, as refrigerated ingredients may take slightly longer to cook.

By preparing these components ahead of time, you can save some time and streamline the cooking process when you’re ready to serve the dish. Remember to store the prepped ingredients properly in the refrigerator to maintain their freshness.

STORAGE & REHEATING

To store the Cantonese Ground Beef Rice with Egg:

  1. Let the dish cool down to room temperature before transferring it to an airtight container.
  2. Place the container in the refrigerator.
  3. The dish can be stored in the refrigerator for up to 3-4 days.

To reheat the Cantonese Ground Beef Rice with Egg:

  1. Take the container out of the refrigerator and remove the lid.
  2. If the dish seems dry, you can add a splash of water or broth to moisten it.
  3. Microwave Method: Cover the container loosely with a microwave-safe lid or microwave-safe wrap. Heat in the microwave in 1-minute intervals, stirring in between, until the dish is heated through.
  4. Stovetop Method: Transfer the desired portion of the dish to a skillet or pan. Heat over medium heat, stirring occasionally, until the dish is thoroughly heated.

Make sure the dish reaches a safe internal temperature of 165°F (74°C) when reheating to ensure food safety.

Note: The fried egg yolk might not retain its runny texture after storage and reheating. If you prefer a runny yolk, you can cook a fresh egg separately and top the reheated dish with it.

Always use your judgment to assess the quality and freshness of the stored dish. If it shows signs of spoilage or an off smell, it’s best to discard it to maintain food safety.

RECIPES FAQS

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with ground chicken, turkey, or pork. Adjust the cooking time accordingly as different meats may require different cooking times.

Can I make this dish vegetarian or vegan?

Yes, you can make a vegetarian version by substituting the ground beef with plant-based ground meat alternatives. For a vegan version, you’ll need to omit the egg and use vegan versions of oyster sauce and any other sauces you’re using.

Can I use pre-cooked rice for this dish?

Yes, you can use pre-cooked rice for convenience. Simply reheat the rice before serving.

Can I adjust the spiciness of the dish?

Absolutely! If you prefer a spicier dish, you can add chili flakes or a dash of hot sauce to the sauce mixture. Adjust the amount to your taste preferences.

Can I freeze leftovers?

It’s not recommended to freeze the Cantonese Ground Beef Rice with Egg. The texture and flavor may be altered upon thawing and reheating, particularly with the rice and egg components.

Can I double or halve the recipe?

Yes, you can adjust the recipe quantities according to your needs. Double or halve the ingredients while maintaining the same ratios to achieve the desired serving size.

Can I use leftover cooked meat instead of ground beef?

Certainly! If you have leftover cooked meat, such as diced beef, chicken, or pork, you can stir-fry it with the sauce ingredients and follow the recipe from there.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Cantonese Ground Beef Rice with Egg

Category, DifficultyBeginner

Looking for a tasty Cantonese recipe? Try Cantonese Ground Beef Rice with Egg! This delicious dish combines flavorful ground beef, fluffy jasmine rice, and scrambled eggs, all cooked in a savory sauce. Follow this easy recipe for a satisfying and flavorful meal that will transport you to Cantonese cuisine.

Prep Time15 minsCook Time12 minsTotal Time27 mins

Yields4 Servings

 300 g ground beef
 15 g soy sauce
 15 g sugar
 1 pinch black pepper
 10 g corn starch
 10 g sesame oil
 15 g garlic
 50 g onion
 20 g cooking oil
 15 g oyster sauce
 20 g tomato sauce
 30 g water
 20 g spring onion, extra for garnish
 300 g rice
 1 pasteurised egg

1

Place a large bowl onto mixing bowl lid, weigh in ground beef, soy sauce, sugar, corn starch and sesame oil to the bowl and mix well. Marinate for 15 minutes in a cool place or refrigerated.

2

Place garlic and onion into Thermomix® mixing bowl to chop 5 sec | Speed 5.

3

Add cooking oil into mixing bowl and sauté 4 min | 120°C | ⤺ Speed spoon.

4

Add the marinated beef. sauté 7 min | 120°C | ⤺ Speed spoon. Add oyster sauce, tomato sauce, water and spring onion to cook 1 min | 120°C | ⤺ Speed spoon.

5

Garnish with spring onion. Serve hot over a bowl of rice with a pasteurised egg yolk.

Ingredients

 300 g ground beef
 15 g soy sauce
 15 g sugar
 1 pinch black pepper
 10 g corn starch
 10 g sesame oil
 15 g garlic
 50 g onion
 20 g cooking oil
 15 g oyster sauce
 20 g tomato sauce
 30 g water
 20 g spring onion, extra for garnish
 300 g rice
 1 pasteurised egg

Directions

1

Place a large bowl onto mixing bowl lid, weigh in ground beef, soy sauce, sugar, corn starch and sesame oil to the bowl and mix well. Marinate for 15 minutes in a cool place or refrigerated.

2

Place garlic and onion into Thermomix® mixing bowl to chop 5 sec | Speed 5.

3

Add cooking oil into mixing bowl and sauté 4 min | 120°C | ⤺ Speed spoon.

4

Add the marinated beef. sauté 7 min | 120°C | ⤺ Speed spoon. Add oyster sauce, tomato sauce, water and spring onion to cook 1 min | 120°C | ⤺ Speed spoon.

5

Garnish with spring onion. Serve hot over a bowl of rice with a pasteurised egg yolk.

Cantonese Ground Beef Rice with Egg

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