Name: Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cantonese
Ingredients: 1 lb ground beef; 1/2 cup chicken stock (or beef or vegetable stock); 2 tbsp oyster sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1/4 tsp white pepper powder; 1 tbsp peanut oil (or vegetable oil); 1 small yellow onion, minced; 1 tsp minced ginger; 1 tbsp cornstarch; 2 tbsp water (for slurry); 1/2 cup frozen green peas; 1 tsp sesame oil (optional); 4 large eggs; Steamed rice, for serving

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This Cantonese ground beef and egg bowl is a fast, cozy, and satisfying dish that comes together in about 30 minutes. It features tender ground beef simmered in a savory oyster sauce gravy, sweet onions, peas, and perfectly cooked runny eggs—all spooned over fluffy steamed rice. It’s a one-pan meal that I love making on busy nights or when I need something comforting and hearty.

Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)

Why You’ll Love This Recipe

I love how easy and adaptable this dish is. The ingredients are simple, but the flavors are rich and complex. The sauce has a savory base with a hint of sweetness, and the eggs add richness while making the whole thing feel a little special. I also appreciate how everything cooks in one pan—less cleanup, more flavor. It’s great for meal-prep, too, since the flavors get even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
chicken stock (or beef or vegetable stock)
oyster sauce
Shaoxing wine (or dry sherry)
light soy sauce
dark soy sauce
white pepper powder
peanut oil (or vegetable oil)
yellow onion, minced
ginger, minced
cornstarch
frozen green peas
sesame oil (optional)
large eggs
steamed rice

Directions

I start by mixing the sauce ingredients in a small bowl and setting it aside.
In a large pan, I heat oil over medium heat, add the ground beef, and let it brown undisturbed before breaking it up.
I add the minced onion and ginger, cooking until the onion becomes soft and lightly browned.
I pour in the sauce, stir, and let it simmer covered for 10 minutes. If the liquid reduces too much, I stir in a little extra broth.
While that simmers, I make a cornstarch slurry by mixing cornstarch with a bit of water.
I add the frozen peas and pour in half the slurry, stirring until the sauce thickens. If it’s still too thin, I gradually add more slurry.
I crack the eggs over the beef, cover the pan, and let them steam for 2 to 3 minutes until the whites are set but the yolks remain runny.
I serve everything over hot steamed rice, making sure to spoon extra sauce over the top.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I want to mix things up, I swap the peas for other vegetables like chopped spinach, broccoli, or carrots—whatever I have on hand. I’ve also made this with ground chicken or ground turkey, and both versions come out just as delicious. Sometimes I add a little chili oil for a spicy kick, or throw in leftover greens to make it more nutritious.

If I’m avoiding eggs for the day, I skip them and the beef still tastes amazing on its own with rice.

Storage/Reheating

I keep any leftovers in the fridge for up to 3 days. When reheating, I prefer using a skillet over medium heat with a splash of water to loosen the sauce. The microwave also works—just cover the bowl and heat in short intervals. If the eggs are already mixed in, they reheat like a soft scramble, which still tastes great.

FAQs

Can I use regular soy sauce instead of light and dark soy sauce?

Yes, I do that when I’m out of one or the other. The dark soy sauce adds color, but regular soy sauce gives plenty of flavor.

What can I use instead of Shaoxing wine?

Dry sherry or Japanese rice wine both work well. If I want to skip alcohol altogether, I just add a bit more broth.

How do I get the eggs to cook perfectly?

I crack them on top once the beef is finished, cover the pan, and steam them for 2 to 3 minutes. That gives me cooked whites and runny yolks, but I sometimes go longer if I want firmer eggs.

Can I make this gluten-free?

Yes, I use gluten-free oyster sauce and swap the soy sauces for tamari or coconut aminos. I also replace Shaoxing wine with dry sherry or extra stock.

What type of rice should I use?

I usually go with jasmine or medium-grain white rice. But I’ve also served this over brown rice or even quinoa when I want something different.

Conclusion

This Cantonese ground beef rice and egg bowl is one of those meals I never get tired of. It’s fast, flavorful, and endlessly customizable based on what I have in the kitchen. I love how the sauce soaks into the rice and how the eggs tie everything together. Whether I’m cooking for the family or just need a quick solo dinner, this recipe always delivers.