Minced Beef
Poached Eggs Rice Bowl

A satisfying rice bowl featuring savory minced beef, fragrant red onion, and a silky poached egg with a runny yolk, all tied together in less than 15 minutes.

Ingredients

• 300 g minced beef
• 1 red onion
• 4 pasteurized eggs
• 2 tbsp bean paste
• 0.5 tbsp Pixian doubanjiang
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 3 turns sea salt and black pepper
• 1 tsp beef powder
• 1 tbsp cooking wine
• 1 tbsp water starch
• 1 bowl water
• as needed cooking oil
• cooked white rice serving rice

Instructions

1. 1Heat oil in the wok

   

   Place your wok on the stovetop and turn on the heat. Pour in a normal amount of cooking oil to coat the bottom before adding your ingredients.

   Tip: Make sure the wok is heated properly before adding oil to help prevent sticking.
2. 2Add and stir-fry the minced beef

   

   Add raw minced beef into the hot wok containing the oil. Use a spatula to break up and continuously stir-fry the meat.

   Tip: Minced beef will release moisture while cooking, so keep stir-frying until the liquid evaporates completely and you hear a sizzling sound.
3. 3Incorporate diced red onions

   

   Continue cooking the minced beef until moisture evaporates. Add diced red onion into the pan along with a circle of cooking wine drizzled along the edge, then stir-fry until translucent.

   Tip: Drizzling cooking wine along the hot edge of the wok helps instantly vaporize alcohol and enhance aroma.
4. 4Pour in the secret sauce mixture

   

   Pour your prepared sauce mixture over the stir-fried minced beef and onions. Stir evenly, then add beef powder and half a bowl of water.

   Tip: The sauce blend includes bean paste, Pixian doubanjiang, light and dark soy sauce, oyster sauce, sugar, and sea salt with black pepper.
5. 5Crack eggs into the beef mixture

   

   Crack four pasteurized eggs one by one directly into the simmering minced beef mixture. Cover the lid and turn the heat to low.

   Tip: Adjust the stewing time depending on how runny you prefer your egg yolks.
6. 6Thicken with water starch and finish

   

   Drizzle a circle of water starch along the inside edge of the wok to thicken the sauce. Simmer for about 10 seconds before removing from heat.

   Tip: This final step creates a rich, glossy soup that completely coats every grain of rice when served.

Storage & Reheating

Burn It Off

Frequently Asked Questions