BEEF AND EGGS RECIPES

Steps:

• In a medium bowl, stir together all sauce ingredients until well combined. If desired, substitute 2 tablespoons plus 1 teaspoon regular soy sauce for the light and dark soy sauce (this may result in a finished dish that's a bit lighter in color than what's pictured here).
• In a large nonstick or carbon steel pan over medium, heat the oil. Add ground beef and use a spatula to spread it across the bottom of the pan. Let cook undisturbed until bottom has browned.
• Use a spatula to break up the beef into smaller pieces. Add minced onion and ginger and cook, stirring occasionally, until onions are tender with lightly browned edges, about 5 minutes.
• Pour sauce into pan and stir to combine with beef, ginger, and onion. Cover pan and simmer for 10 minutes, until sauce has reduced slightly, but still covers the beef. If sauce has reduced too much, gradually stir in more broth.
• In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add frozen peas to beef, stir cornstarch slurry once more to ensure that it is completely dissolved, then pour slurry into pan, stirring well.
• Crack eggs into pan on top of the beef and sauce. Cover pan immediately and let steam, still on medium heat, until egg whites are set and yolks are still runny, about 2-3 minutes. Avoid letting the sauce come to a full boil by reducing the heat or removing pan from heat for a few seconds.
• Once eggs are cooked to your liking, uncover pan and remove it from the stove. Drizzle sesame oil over top if desired, then divide steamed rice among 4 bowls and use a spatula or ladle to transfer the beef, sauce, and eggs into each bowl. Serve immediately.
• Traditionally, this Cantonese dish is made by cracking the eggs into the mixture right after plating. The idea is to use the hot beef and sauce to quickly cook the egg, which results in a semi-raw texture. If you prefer your whites set, simply follow the recipe step by step and check the eggs for doneness before serving.
• To make this dish completely gluten-free, look for a store-bought oyster sauce that does not contain wheat, a common added ingredient. Alternatively, you can make <a href="https://omnivorescookbook.com/homemade-vegetarian-oyster-sauce/?utm_source=peteandgerrys&amp;utm_medium=referral&amp;utm_campaign=peteandgerrys">homemade oyster sauce</a> with mushrooms.
• If making freshly steamed rice, get it started right before you begin browning the beef so that it&#39;s ready right on time.

Steps:

• Season the beef with the seasonings listed.
• Cook the rice with a rice cooker, using suitable amount of water as usual.
• Add oil and salt and stir well before starting cooking the rice.
• Beat the eggs well.
• When the rice is cooked and the rice cooker says"keep warm", add the seasoned beef and eggs into the rice.
• Stir the ingredients well inside the rice cooker.
• Close the lid until the beef is totally cooked.
• If it is not salty enough, add further soy sauce into the rice to suit your taste.
• Serve hot.