Chinese Beef With Egg on Rice

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Hong Kong Minced Beef on Rice 免治牛肉飯 (Cantonese: meen zi gnau yoke fan) or 免牛飯 (meen gnau fan) is a popular dish at most Hong Kong cafés.  It is minced or ground beef fried with peas and bound together with a sweet soy sauce slurry and an egg on top.

In the original Hong Kong version, "Nest Egg" Minced Beef on Rice 窩蛋免治牛肉飯, you would make a bit of a well or "nest" after you put the beef over the rice.  You would then crack a raw egg in the nest.  The heat from the rice and beef would cook the egg slightly but not fully.  This is not common now possibly to prevent potential risk of salmonella contraction.  So it's more common now just to have a sunny side up egg on top.

Just a bit of fun trivia…adding a sunny side up egg on rice is often referred to as "wearing a hat 戴帽 (dai mo)" at Hong Kong cafés and diners.  In addition, here are a few more interesting Hong Kong café jargons for you:

• Pineapple Bun with Butter = 蘿柚 (loa yau) slang for "butt"
• White rice = 靚仔 (leng zai) = slang for "good looking boy (or man)"
• Plain congee = 靚女 (leng nui) = slang for "good looking girl (or woman)"
• Egg sandwich = 攬住 (lam zhu) =  slang for "hug" or "hold closely"
• Half coffee half milk tea = 鴛鴦  (yuen yeurng) = Mandarin duck (Chinese symbol of love and fidelity)
• Can of Coca Cola = 雪櫃 (shuet guai) = refrigerator
• Egg fried rice = 打爛 (da lan) = slang for broken (refers to breaking the egg to make fried rice)

With both my parents being from Hong Kong, I really enjoy making Hong Kong style dishes for my family.  My Hong Kong Minced Beef on Rice 免治牛肉飯 recipe is both quick and easy.  But most importantly, it's delicious and nutritious!  Serve with a cold Hong Kong lemon tea for the whole Hong Kong café experience!

Hong Kong Minced Beef on Rice 免治牛肉飯

Use any ground or cubed meat. Any vegetable can be used instead of peas.

In the original Hong Kong version, you would make a bit of a well after you put the beef over the rice. You would put a raw egg in the well. The heat from the rice and beef would cook the egg a bit but not fully. I did not do it this way to prevent potential risk of salmonella contraction. Poached egg would be similar to the original version as well.

Approximate cost (CAD) $12

Cook Mode Prevent your screen from going dark

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dinner, Lunch, Main Course

Cuisine Cantonese, Chinese, Hong Kong

Servings 3 Servings

Calories 894 kcal

• 600 g Ground beef
• 5 cloves Garlic , chopped
• 1 Large shallot , chopped
• 100 g Frozen peas
• 1 tbsp Cornstarch
• 1 tsp Sugar
• 1 tbsp Light soy sauce
• ½ tbsp Dark soy sauce
• 1 tbsp Shaoxing wine
• 100 ml Water
• 1 tbsp Oil
• 1 Egg , sunnyside up or poached
• 3 c Cooked Rice

• Prepare 3 cups of cooked rice. This rice should be cooked and hot by Step 14

• Thaw 100 g of peas. They may also be cooked in frozen state but will require slightly more cooking time

• Marinate beef with 1 tsp sugar, 2 tsp cornstarch, 1 tbsp light soy sauce, ½ tbsp dark soy sauce and ¼ tsp white pepper powder. Mix well. Add 2 tsp oil and mix well. Marinate for 15 minutes Oil is added to prevent the ground beef from clumping together when stir-frying. It also locks-in the marinade for better flavour.

  

• Chop garlic and shallots and set aside

  

• Combine 1 tbsp cornstarch, 1 tsp sugar, 1 tbsp light soy sauce, ½ tbsp dark soy sauce and 100 ml water. Mix well and set aside

• Heat wok at high heat. Add 1 tbsp oil

• Add beef into the wok. Stir-fry until beef is approx. halfway cooked. Lower heat to medium. Remove beef from wok leaving the oil

  

• Add shallots and garlic into the wok. Stir-fry until flavourful. Increase heat to high

  

• Add peas and stir-fry for 30 seconds

• Add 1 tbsp of Shaoxing wine. Stir-fry until peas are soft. Approx 1 minute

  

• Mix the sauce and pour into the wok. Stir to mix well

  

• Add the beef. Reduce the heat to medium-high. Stir-fry for approx. 1 minute or until beef is cooked and sauce has thickened. Turn off heat

  

• Prepare a sunny side up egg

  

• Prepare cooked, hot rice on serving plate

  

• Serve the beef over white rice and add the egg on top

  

Calories: 894 kcal Carbohydrates: 63 g Protein: 45 g Fat: 49 g Saturated Fat: 16 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 23 g Trans Fat: 2 g Cholesterol: 197 mg Sodium: 1168 mg Potassium: 785 mg Fiber: 3 g Sugar: 8 g Vitamin A: 335 IU Vitamin C: 16 mg Calcium: 86 mg Iron: 6 mg

Keyword Beef, Egg, Hong Kong, Rice

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