Cantonese Beef Rice and Eggs Recipe (with Video)

Preparing the Sauce
1. Mix the sauce ingredients together in a bowl and set aside.
Preparing the Beef
1. Heat the vegetable oil in a large pan over medium heat and add the ground beef. Let it cook for 3-4 minutes.
2. Add the onions and garlic and cook and stir for around 5 minutes until the onion turns tender.
3. Pour in the sauce and mix well. Cover and simmer for 10 minutes. Your pan should have some sauce to cover the beef. If not, you can add in a bit more of the chicken broth.
Preparing the Cornstarch Slurry
1. Whisk the cornstarch with 4 tablespoons of water in a small bowl.
Adding the Peas and Cornstarch Slurry
1. Once the beef is cooked, add in the green peas. Stir the cornstarch slurry and pour it slowly into the pot. Stir to mix well until the broth has thickened. If the broth is still too thin, keep adding more cornstarch slurry and stir constantly until it thickens.
Adding the Eggs
1. Crack 3 eggs onto the beef and cover to let it steam on medium heat until the egg whites are cooked and the yolks are still runny, this should take around 4-5 minutes. Make sure the sauce doesn’t come to a full boil - this will reduce the cornstarch's ability to thicken the sauce.
Serving the Dish
1. Transfer the beef with an egg and some sauce onto a bowl of steamed white rice.