Easy peasy! This meal is a quick throw-together of rice, beef mince, peas and classic Cantonese flavours like dark soy sauce and white pepper.
- 60 ml (¼ cup) canola oil
- 1-cm piece ginger, grated
- ½ small onion, finely chopped
- 4 garlic cloves, finely chopped
- 500 g full-fat beef mince
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp sesame oil
- ¼ tsp white pepper
- 375 ml (1½ cups) chicken stock or water
- 130 g (1 cup) frozen peas
- 1 tsp cornflour dissolved in ¼ cup water
- 4 eggs
- steamed short-grain rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large frying pan over high heat. Add the ginger and onion and fry for 1 minute, then add the garlic and fry until the mixture is browned and fragrant.
- Add the mince and fry until browned, then add the soy sauces, oyster sauce, sugar, sesame oil, pepper and stock or water and bring to a simmer.
- Simmer for 5 minutes, then add the peas and simmer for another minute. Stir in the cornflour mixture and cook until slightly thickened.
- Reduce the heat to low, then crack the eggs into the pan, cover and cook for 5 minutes or until cooked to your liking. Serve the mince and eggs over hot steamed rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.