Cantonese Steamed Egg with Minced Beef
Cantonese Steamed Egg with Minced Beef
Ingredients
For the Steamed Egg
- 3 large eggs
- 1 1/2 cups warm water, (about 100-110°F)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
For the Minced Beef Topping
- 1/2 pound ground beef, lean
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 scallions, sliced, white and green parts separated
- 1 tablespoon vegetable oil
For Garnish (Optional)
- 1 scallions, thinly sliced
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
Instructions
- 1
Prepare the minced beef: In a medium bowl, combine the ground beef with soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Mix well and set aside to marinate while preparing the egg mixture.
⏱️ 5 min
- 2
Prepare the egg mixture: Crack the eggs into a large bowl. Lightly beat them with a fork or whisk until the yolks and whites are just combined, but avoid over-whipping to prevent too many air bubbles. Gradually whisk in the warm water, salt, white pepper, and sesame oil until well combined.
⏱️ 5 min
- 3
Strain the egg mixture: Pour the egg mixture through a fine-mesh sieve into a heatproof dish (a shallow ceramic or glass dish works well, about 8-9 inches in diameter). This step removes any remaining egg white strands and air bubbles, resulting in a smoother steamed egg. Skim off any remaining bubbles from the surface with a spoon.
⏱️ 2 min
- 4
Set up for steaming: Place the dish with the egg mixture into a steamer basket or a large pot with a steaming rack. Ensure there is enough water in the pot for steaming. Cover the dish with a lid or aluminum foil to prevent condensation from dripping onto the egg.
⏱️ 3 min
- 5
Steam the egg: Bring the water in the steamer to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Steam the egg for 10-12 minutes, or until the egg is just set but still slightly wobbly in the center. Do not overcook, or the egg will become tough and porous.
⏱️ 12 min
- 6
Cook the minced beef topping: While the egg is steaming, heat the vegetable oil in a small skillet or wok over medium-high heat. Add the minced ginger, minced garlic, and the white parts of the scallions. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 7
Add the marinated beef to the skillet and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and cooked through, about 3-4 minutes. Stir in the green parts of the scallions.
⏱️ 4 min
- 8
Assemble and serve: Once the steamed egg is ready, carefully remove it from the steamer. Spoon the cooked minced beef topping evenly over the surface of the steamed egg. If desired, drizzle with a little extra light soy sauce and sesame oil, and garnish with fresh sliced scallions.
⏱️ 2 min
- 9
Serve immediately with steamed rice. This dish is excellent for those with sensitive teeth due to its soft texture.
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Steamed Egg with Minced Beef
For the Steamed Egg
- 3 large eggs
- 1 1/2 cups warm water, (about 100-110°F)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
For the Minced Beef Topping
- 1/2 pound ground beef, lean
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 scallions, sliced, white and green parts separated
- 1 tablespoon vegetable oil
For Garnish (Optional)
- 1 scallions, thinly sliced
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
Instructions
- 1
Prepare the minced beef: In a medium bowl, combine the ground beef with soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Mix well and set aside to marinate while preparing the egg mixture.
⏱️ 5 min - 2
Prepare the egg mixture: Crack the eggs into a large bowl. Lightly beat them with a fork or whisk until the yolks and whites are just combined, but avoid over-whipping to prevent too many air bubbles. Gradually whisk in the warm water, salt, white pepper, and sesame oil until well combined.
⏱️ 5 min - 3
Strain the egg mixture: Pour the egg mixture through a fine-mesh sieve into a heatproof dish (a shallow ceramic or glass dish works well, about 8-9 inches in diameter). This step removes any remaining egg white strands and air bubbles, resulting in a smoother steamed egg. Skim off any remaining bubbles from the surface with a spoon.
⏱️ 2 min - 4
Set up for steaming: Place the dish with the egg mixture into a steamer basket or a large pot with a steaming rack. Ensure there is enough water in the pot for steaming. Cover the dish with a lid or aluminum foil to prevent condensation from dripping onto the egg.
⏱️ 3 min - 5
Steam the egg: Bring the water in the steamer to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Steam the egg for 10-12 minutes, or until the egg is just set but still slightly wobbly in the center. Do not overcook, or the egg will become tough and porous.
⏱️ 12 min - 6
Cook the minced beef topping: While the egg is steaming, heat the vegetable oil in a small skillet or wok over medium-high heat. Add the minced ginger, minced garlic, and the white parts of the scallions. Sauté for 1 minute until fragrant.
⏱️ 2 min - 7
Add the marinated beef to the skillet and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and cooked through, about 3-4 minutes. Stir in the green parts of the scallions.
⏱️ 4 min - 8
Assemble and serve: Once the steamed egg is ready, carefully remove it from the steamer. Spoon the cooked minced beef topping evenly over the surface of the steamed egg. If desired, drizzle with a little extra light soy sauce and sesame oil, and garnish with fresh sliced scallions.
⏱️ 2 min - 9
Serve immediately with steamed rice. This dish is excellent for those with sensitive teeth due to its soft texture.