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Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
No-Chop Ground Beef in Egg Sauce over Rice
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 174 mg
- Sodium
- 895 mg
Inspired by a popular beef‑and‑rice dish served in Hong Kong cafés, this version keeps the comfort while ditching the prep. In the cha chaan teng (tea restaurant) original, sliced beef undergoes the Chinese tenderizing technique known as velveting. Our streamlined version substitutes ground beef in its place for no-chop convenience. We also velvet the beef with cornstarch and a touch of baking soda for juiciness and to promote browning for peak flavor. Beef broth and oyster sauce make a quick gravy, and frozen mixed vegetables are another comforting shortcut. A finish of egg drizzled into the sauce adds richness reminiscent of the colorful ribbons in egg drop soup. The result is a delicious meal in under 30 minutes, no knife or cutting board required!
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 174 mg
- Sodium
- 895 mg
Ingredients
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Directions
- Combine the beef, garlic powder, baking soda, 2 tablespoons cold water, 1 tablespoon of the oyster sauce, 2 teaspoons of the cornstarch, 1 teaspoon of the Shaoxing wine, 1 teaspoon of the sugar and 1/2 teaspoon kosher salt in a medium bowl. Mix with your hands or a spoon until thoroughly combined; set aside.
- Lightly beat the eggs in a small bowl just until mixed but streaks of white still remain. Set aside.
- Mix the beef broth, remaining 1 tablespoon oyster sauce, remaining 2 tablespoons Shaoxing wine, remaining 1/2 teaspoon sugar and 1/2 teaspoon kosher salt in a 2- or 4-cup liquid measuring cup until combined.
- Whisk the remaining 3 tablespoons cornstarch and 1/4 cup cold water in a small bowl until smooth. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the oil and heat until it starts to shimmer. Spread the beef mixture in an even layer over the skillet and cook until browned on the bottom, about 2 minutes. Flip the beef and cook until browned on the other side, about 1 more minute. Break any large clumps into bite-size pieces. Pour in the beef broth mixture and bring to a boil. Whisk the cornstarch slurry again and drizzle it into the boiling beef broth. Cook, stirring constantly, until thickened, about 30 seconds. If the sauce is too thick, add 1 tablespoon water at a time until it is the consistency of gravy. Taste and adjust the seasoning with more salt if needed.
- Sprinkle the frozen mixed vegetables over top and drizzle the beaten eggs across the bubbly gravy. Cover with a lid and cook over low heat until the egg is just set, about 2 minutes. Divide among 4 plates and serve each with a small mound of steamed white rice.
Cook’s Note
We use Diamond Crystal kosher salt. If you’re using Morton kosher salt, which is denser, use half the amount instead.
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