Recipe Egg Minced Beef

This Chinese five spice ground beef and eggs combo is the perfect example of why we love ground beef so much here in the Kinda Healthy Kitchen. It’s high protein and low fat, requires virtually zero prep, and comes together in one pan. You can easily feed four with it, or if you’re cooking for one, it reheats well and works great for meal prep.

There are basically three parts to this recipe—the ground beef, the sauce, and the eggs. Simple enough, right? Here’s everything you’ll need:

There are plenty of customizations you could make with ingredients. If you’d rather use fresh garlic and ginger, for example, go for it.

Ground Beef Breakfast Recipes (best Ideas)

Like I mentioned in my keto cottage pie recipe, if you’re not using a quality beef broth, it’s better to simply use chicken broth. Most store bought beef broths take shortcuts and use flavor additives to make up for the lack of actual beef in their product.

You definitely want to get some browning on your ground beef before breaking it apart and fully cooking. For optimal browning, make sure your pan is hot, pat the ground beef dry with a paper towel, and leave it untouched once it’s in the pan for a good two to three minutes.

Once you add the sauce ingredients and broth, you may think it will never reduce to a thick sauce. It will, but it’s going to take about ten minutes over medium-high heat. Give it time and be patient. Flavors are concentrating all the while!

Steamed Egg Filled With Minced Pork Recipe

After the sauce has reduced to a thick sauce, you’ll use a spatula to create four wells or slots for eggs to go in. The recipe calls for adding chili oil in each well, but you could add olive oil or any oil you like.

Once the eggs are in, reduce the heat and cover. Let the steam cook the whites on top while the heat from the pan and chili oil work their magic on the bottom of the fried egg. Keep an eye on the pan at this stage, especially if you like a runny yolk.

Whether you use chili oil for frying the eggs or not, a little chili oil or chili crisp on top is a must have. Add that to some sliced green onion, sesame seeds, and your choice of rice. If you’ve seen my Teriyaki ground beef bowls or bison meal prep bowls, you know I like a 50/50 blend of jasmine and cauliflower rice.

Minced Meat Tagine With Eggs

If you’d like a fried rice option while keeping things low carb, check out my post on how to make fried cauliflower rice in an air fryer or this 50/50 cauliflower and brown rice fried rice.

You can store your cooked ground beef and eggs in the refrigerator for a few days, microwaving for around 60-90 seconds to reheat. If you’re serving with rice, I like to store the cooked rice alongside the ground beef and eggs. That way you can just reheat everything together and save some space in the refrigerator.

Okay, that covers everything. Have a question about something I forgot to cover? Leave it in the comments below. And once you try this five spice ground beef and eggs, I’d love to hear your thoughts in a recipe review. Those are always appreciated!

Iri Iri Pan Pan Aka Mom's Super Scrambled Eggs And Ground Beef Recipe

I love this one. This is my go to when I'm short on time with no dinner plans. Very underrated recipe, I don't see enough love for this one.This Cantonese ground beef rice and eggs post is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.

It’s a super easy Cantonese ground beef rice bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Top steamed rice or noodles with it to make a hearty and healthy meal. It’s also perfect to make ahead and use as meal-prep.

The Cantonese ground beef and egg bowl is somewhere between Shakshuka and shepherd’s pie. It is a one-pan egg dish that is bright and bursting with flavor, so you’d feel comfortable eating it for breakfast, lunch, dinner, or any snack time in between. The sauce is made from oyster sauce and soy sauce – savory with a slight hint of sweetness. Braised with ground beef, onion, ginger, and green peas, it produces a hearty flavor that you won’t mind eating again and again.

Pad Kra Pao (thai Basil Beef)

The dish is so easy to prepare. You simply brown the ground meat, saute it with aromatics, briefly braise it in the sauce, then crack a few eggs into the pan and add some frozen peas. Instead of moving the pan into the oven, you simply need to cover the pan and let the eggs cook to your preferred texture. The prep and cooking takes about 30 minutes total. You can serve some steamed rice on the side. Start the rice right before you start the beef and they’ll both be ready at the same time.

The traditional approach to making the Cantonese ground beef rice bowl is to marinate the beef in the sauce and cornstarch, then cook it in a wok. The marinating process is intended to eliminate the gamey taste of the beef, impart some flavor, and tenderize it a bit.

However, I found that step a bit redundant. The quality of ground beef in the US is so high that the result is great if you simply simmer the meat.

Ground Beef And Eggs Bowl

Many traditional recipes have you crack the eggs at the very end of the cooking, after you dish the beef onto the rice. The idea is to use the hot beef to quickly cook the egg, which forms a semi-raw texture. I personally prefer my eggs cooked to the point where the white is set and the yolk is sticky and runny. So I used a totally different approach and cooked the eggs with the beef and sauce. The end product looks a bit like shakshuka and is pretty stunning, if I do say so myself.

My default egg brand for use in daily cooking is Pete and Gerry’s Organic Eggs. I mentioned them in a previous post. In short, they are a B-Corp brand that sources fresh, high quality eggs from the small family farms they partner with, and then brings them to your grocery store. Unlike at mass-production facilities run by big corporations, their hens are truly humanely treated, and have access to fresh water and grass. As a result, you’ll notice that their eggshells are much thicker, the yolks have a more vibrant yellow color, and the egg whites have a thicker texture.

The other day I had a friend come over to cook something together. When he was cracking the eggs, he was surprised and said “Wow, the chicken that made this egg was very well-fed, ”Because it took him three tries to crack the egg open. When he dropped the egg yolk into a glass cup from a height of a few inches after separating the eggs, and the yolk held its shape and didn’t break apart at all: a testament to the high quality of Pete and Gerry’s Organic Eggs.

Asian Beef Mince Noodle Bowl With Fried Egg

The traditional Cantonese minced beef and eggs are usually braised with green peas. But you can use any veggies you have on hand to add some color and nutrition to your dish. For example, broccoli florets, sliced carrots, baby bok choy, and spinach all work very well. Or you can also use frozen veggie mix, frozen corn, or frozen green beans.

And of course, you can always use other types of ground meat. For example, ground chicken, ground turkey, and ground pork will work well with the sauce.

The recipe uses both light soy sauce and dark soy sauce. If you only have regular soy sauce, that’s totally OK. The purpose of the dark soy sauce is to add an appetizing brown color to the dish. Replacing it with regular soy sauce won’t affect the taste, but your dish might look a bit lighter than in the pictures shown here.

Egg Roll In A Bowl Recipe

You can replace the Shaoxing wine with dry sherry or even Japanese rice wine. I often get questions from readers asking if they can skip the wine to make the dish halal. You can totally replace it with more stock/broth in this recipe.

Oyster sauce is the key ingredient in the dish. In case you need to make the dish gluten-free, you can check out my homemade oyster sauce that’s made with mushrooms. You can also purchase bottled gluten-free oyster sauce.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag @ and @peteandgerrys on Instagram! I’d love to see what you come up with.

Steamed Egg With Minced Pork (肉末蒸蛋)

It’s a super easy Cantonese minced beef bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Top steamed rice or noodles with it to make a hearty and healthy meal. It’s also perfect to make ahead and use as meal-prep.

To make this dish gluten-free, use bottled gluten-free oyster sauce or homemade oyster sauce. Use dry sherry