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Chinese Minced Beef w/ Egg over Rice

Anybody know the recipe for this dish that is commonly served in many Hong Kong style cafe restaurants? I know ground beef, peas, and eggs are involved, and my guess is oyster sauce and soy sauce. It's the dish where they mince the beef with corn and peas with a runny egg on top and rice on the bottom.

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  1. I recently posted looking for the name of this dish. SOmeone obligingly provided me with the chinese name for it, but I haven't been able to find a recipe. I have tried reproducing it, to no avail. I thought it was hoisin sauce and have been experimenting with that, but from what I remember, there wasn't a lot of color to the beef. The sauce was more clear and "cornstarchy" in my memory. I would love a recipe. I haven't had this since boarding school (not at school, but a local restaurant that got a lot of business from girls displaced from Hong Kong)

    5 Replies
    1. re: alex8alot

      Yes, I think I posted the Chinese name for it. I just want to figure out how to make it. My guess is some oyster sauce with some soy sauce and wine to create the sauce.

      1. re: WHills

        I think you're right about the wine! I should have thought of that. Chinese cooking wine? rice wine? what do you think? Do you know anything about chinese cooking wines? I crouched in the oil and wine aisle at the chinese store for about 45 minutes before a serious man wheeling a pig asked me to get out of the way.

        1. re: alex8alot

          Here's are my initial thoughts on a recipe. Maybe you can be the guinea pig and try it.

          Heat up a little bit of oil in a stick-free pan or pot. Throw in a pound or 1/2 pound of ground beef. Throw in 1 tablespoon of Chinese cooking wine, 2 tablespoons of oyster sauce. Throw in peas. Cook until done.

          Put rice on bottom of plate. Add the beef. Pan-fry an egg sunny side up for 1 or 2 minutes where it is still runny.

          If the above sauce doesn't work, I might add in 1 tablespoon of soy sauce or maybe a few tablespoons of water. However, if you add water, I might add like 1/2 tablespoon of cornstarch mixed with 1 tablespoon of water at the end.

          This is all from my cooking experience and has never been tried.

          As to the Chinese cooking wine, try the shao xing version. It doesn't need to be expensive.

            1. re: WHills

              wow, that looks like it, but I think that your suggestion of chinese rice wine is a good one. I'll try it this weekend. isn't it funny that we seem to be th eonly two people who are looking for this? No wonder I don't see it on many menus :)

      2. There seems to be two kinds:
        http://hk.geocities.com/ryou_hazuki20... 滑蛋免治牛肉飯

        http://img26.exs.cx/img26/5289/IMG_14... 窩蛋免治牛肉堡飯 (although this picture has the egg cooked rather well done and is from a sort of cheating recipe where the rice is cooked ahead of time

        )

        In either case the minced meat is marinated with light (生抽) and dark (老抽)soy sauce (usually two part light to one part dark), some adds oyster sauce, and sesame oil, a little of Chinese rice wine (米酒)(or you can use dry sherry), salt, pepper with proper baking soda/egg marinade technique.

        It seems to be a spoken tradition of cooking, at least, in my family, but the meat tendering (slippery) technique is achieved with adding just a little beaten egg mixture to the meat along with the spices we mentioned above - all this is before any baking soda (!!!). Then when the meat is mixed well with the sauces, and you DO need use your hand to massage the mixture to integrate everything, then you use a bare dusting of the corn starch, (or water chestnut powder for even finer, smoother texture) and mix that in somewhat lightly.

        The pan needs to be well heated before oil is added. This way when you add the oil it takes very little time to heat up. (as opposed to heating the oil up with the pan, which creates lots of smoke and not so tasty oil)
        Be generous with the oil because the starch in the beef will burn easily otherwise.
        If the oil is hot enough, the beef and peas should cook very quickly with a couple of flipping sides.

        Here's where the different items are done differently: 1)The first item you would just add the raw egg either beaten and just a quick swirl with the beef before scooping off and topping it over the rice. or
        2) You add the beef to white rice that you' ve started cooking from scratch in a claypot that is now 70% done and cover it to let the rice continue to cook with the beef. The egg is either pan fried separately, or just cracked over the top of everything.

        I'm getting hungry...

        4 Replies
        1. re: HLing

          wow, that is a great explanation. but I am a little confused about the baking soda/egg marinade yechnique. you add the baking soda with the sauces? or with the corn starch?

          1. re: alex8alot

            Oops! I'm sorry about that mix up. The baking soda, (no more than 1/4 teaspoon) can go with the marinade from the beginning, although I never use it myself, so that's why the mistake in typing. I was just seeing white powder...Sorry.

            OK, so to me, whether you use the soda in the marinade is up to you, but the corn starch needs to be used last. Hope that's clearer. Thanks for pointing out the mistake.

            1. re: HLing

              no, thank you for the clarification. I have only ever used baking soda in baking, so I will see what kind of results I get.

              1. re: alex8alot

                If you use baking soda it will tenderize the meat. Don't put too much otherwise your food will taste bitter.

        2. My mom makes this dish and I was trying to find the exact proportions because i lost the recipe, and came across this topic. The ground beef is marinated wiht a little bit of cornstarch, soysauce and water. I throw in a little white pepper too. Heat wok with a couple tsp of oil, saute chopped onions, throw in beef. When beef is mostly done, throw in frozen peas and carrots. Sauce is combination of ketchup, soy sauce, little bit of brown sugar, (and believe or not... a little worsteshire). I don't know the proportions. Simmer for a little bit. Serve over rice and top with fried egg. My husband loves it and calls it Chinese Loco Moco.

          1. The Cantonese style dish you are referring to is called Wan Dan Gnaw Yok Fan spelled out phonetically.

            1 Reply
            1. re: casper06

              When I was growing up, my parents called it cheng dou ngau yuk fan. Each of my parents have their own way of cooking it, but it's generally soy sauce, oyster sauce, salt, white pepper, cornstarch, and egg (still a little runny; I think it's dribbled in the same way you would for egg drop soup). My dad will use a little dark soy sauce... I think maybe I once saw him add in a little bit of hoisin? I'll ask, but that's his version, though. It's not quite the same as in the restaurants, but it's flavorful and delicious. They used to make it with ground beef when I was a kid, but at some point in my childhood, they cut out red meat from our diet (even though we were already eating sparingly) and changed to ground turkey for a healthier meal.