Minced Beef with Rice

Method7 steps

1. 1

   Step 1: Rinse the Thai jasmine rice (14 oz) three times with fresh water and drain. Put it in the rice cooker with the listed 14 oz rice-cooking water and run the appropriate rice programme. The source does not specify whether its water ounces are weight or fluid volume; follow your cooker and rice-package measurement guidance. Check for tender rice; if the liquid is absorbed but the rice is still firm, add a little hot water and continue covered until tender.

   Uses 14 oz thai jasmine rice · 14 oz rice-cooking water · Separate fresh water for rice rinsing · Additional hot water only if the rice remains firm after its cooking liquid is absorbed

   
2. 2

   Step 2: Mix 1 tbsp cornstarch, 1 tbsp oyster sauce, 1/8 tsp white pepper and 2 tbsp water into a marinade in a bowl, then mix in the ground beef (8 oz). Add the separate 1 tbsp marinade oil and mix again. Keep refrigerated until cooking.

   Uses 8 oz ground beef · 1 tbsp cornstarch for beef marinade · 1 tbsp oyster sauce for beef marinade · 1/8 tsp white pepper for beef marinade · 2 tbsp water for beef marinade · 1 tbsp oil for beef marinade

   
3. 3

   Step 3: Dice green onions: Cut off the bottoms and dice just the white parts of the green onions.; (Chef's Tip: Use the remaining green parts for other recipes such as our Ginger Scallion Sauce and Ginger Scallion Noodles!)

   Uses 1 oz green onion whites

   
4. 4

   Step 4: Mix the separate 1 tbsp sauce oyster sauce with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp cooking wine and 1 tsp chicken bouillon powder.

   Uses 1 tbsp oyster sauce for main sauce · 1 tbsp light soy sauce for main sauce · 1 tsp dark soy sauce for main sauce · 2 tsp cooking wine for main sauce · 1 tsp chicken bouillon powder

   
5. 5

   Step 5: Mix 2½ tsp potato starch with 4 tsp water until smooth.

   Uses 2 1/2 tsp potato starch for slurry · 4 tsp water for slurry

   
6. 6

   Step 6: While the cooked rice is hot, mound it on a large rimmed platter and make a centre indent with a clean spoon. For the raw/runny centre shown in the recipe, use a pasteurized large egg (1) and crack it into the indent. Alternatively, separately cook the large egg until its white and yolk are firm, then place it in the indent. Hot rice and the surrounding sauce are not a measured egg-cooking step.

   Uses Cooked jasmine rice · 1 large egg · Water only if choosing a separately cooked egg

   
7. 7

   Step 7: Heat a wok on high for about 1 minute, lower the heat and coat it with 1 tbsp stir-frying oil. On low heat add the marinated beef, break it apart and turn it for 1–1½ minutes. Add the diced green onion whites and cook about 1 minute, still breaking up any clumps. Add 1 tbsp cooking wine around the edge and cook 10–20 seconds. Add 1½ cups hot sauce water, the prepared main sauce and the green peas (2 oz). Return to high heat and cook 30–40 seconds, then reduce to medium and gradually stir in the prepared potato-starch slurry to the desired thickness; reserve unused slurry. Add 2 tsp finishing oil and 1 tsp sesame oil. Return to high for 30–40 seconds and continue until the ground beef reaches 71°C/160°F, the peas are cooked and the starch has thickened. Finish with 1/2 tsp dark soy sauce. Ladle the finished beef sauce over the rice, leaving the centre egg visible.

   Uses Marinated ground beef · Diced green onion whites · Prepared main sauce · Potato-starch slurry, as needed · Plated rice with selected centre egg · 1 tbsp oil for stir-frying · 1 tbsp cooking wine for stir-frying · 1 1/2 cup hot water for beef sauce