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Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the minced garlic and minced ginger and sauté for 1 minute until fragrant.

Add the diced onion and celery to the pot. Sauté for 5-7 minutes until softened and translucent.

Add the minced beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Pour in the beef broth, soy sauce, oyster sauce, brown sugar, and black pepper. Stir well to combine. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let it braise for 30-40 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly.

While the beef is braising, prepare the crispy fried leeks and eggs. Heat 1/4 cup of oil in a separate frying pan over medium-high heat. Add the thinly sliced leeks and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt, if desired.

In the same frying pan with the remaining oil, fry the eggs one at a time to your desired crispiness, usually 2-3 minutes per egg for crispy edges and a runny yolk. Remove and set aside.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the braised beef mixture. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Serve the braised beef hot over cooked white rice. Top each serving with a crispy fried egg and a generous sprinkle of crispy fried leeks.


Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the minced garlic and minced ginger and sauté for 1 minute until fragrant.

Add the diced onion and celery to the pot. Sauté for 5-7 minutes until softened and translucent.

Add the minced beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Pour in the beef broth, soy sauce, oyster sauce, brown sugar, and black pepper. Stir well to combine. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let it braise for 30-40 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly.

While the beef is braising, prepare the crispy fried leeks and eggs. Heat 1/4 cup of oil in a separate frying pan over medium-high heat. Add the thinly sliced leeks and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt, if desired.

In the same frying pan with the remaining oil, fry the eggs one at a time to your desired crispiness, usually 2-3 minutes per egg for crispy edges and a runny yolk. Remove and set aside.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the braised beef mixture. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Serve the braised beef hot over cooked white rice. Top each serving with a crispy fried egg and a generous sprinkle of crispy fried leeks.
