No-Chop Ground Beef in Egg Sauce over Rice
Recipe from Food Network
Ingredients
- 1 lb lean ground beef (90/10); 1/2 tsp garlic powder; 1/4 tsp baking soda
- 2 tbsp oyster sauce, divided; 3 tbsp plus 2 tsp cornstarch, divided
- 2 tbsp plus 1 tsp Shaoxing wine, divided; 1 1/2 tsp sugar, divided
- Kosher salt; 2 large eggs; 2 cups low-sodium beef broth
- 1 tbsp neutral oil; 1 cup frozen mixed vegetables; steamed white rice
Method
- Mix beef with garlic powder, baking soda, 1 tbsp oyster sauce, 2 tsp cornstarch, 1 tsp wine, 1 tsp sugar, 1/2 tsp salt, and 2 tbsp cold water.
- Beat eggs. Mix broth with remaining oyster sauce, wine, sugar, and salt. Whisk remaining 3 tbsp cornstarch with 1/4 cup cold water.
- Sear beef in oil 2 minutes. Flip, cook 1 minute, and break into bite-size pieces. Add broth and boil.
- Whisk in slurry; cook until thickened, about 30 seconds. Top with vegetables and eggs; cover over low heat 2 minutes. Serve over rice.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27