Steamed Beef Mince on Rice

If you’d like to make this dish with an electric rice cooker or a claypot on stove, you may quickly place the marinated beef on top of the rice when the water starts to dry up. Cover and let the rice cooker do the rest for you.
You can use freshly cooked rice with less water, or leftover rice.

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 serves

Ingredients:

200 gm beef mince
2 tsp preserved cabbage (冬菜)
4 water chestnuts, fresh or frozen, diced
2 bowls cooked rice
2 eggs
light soy sauce, to taste

Marinade:

1 tsp light soy sauce
1 tsp oyster sauce
1 tsp corn flour / corn starch
½ tsp sugar
60 ml water
pepper, to taste
sesame oil, to taste

Method:

Soak the preserved cabbage in salted water for about 10 minutes. Rinse and squeeze out excess water. Set aside.
Stir and combine the beef, water chestnuts, preserved cabbage and marinade together towards one direction.
Place the cooked rice in two dishes. Divide the marinated beef on top of the rice. Steam in a wok over high heat for about 12 minutes, or until the beef is cooked.
In the meantime, pan fry two eggs to your liking. Transfer them onto the beef. Drizzle light soy sauce as desired. Serve immediately.

Note：

Preserved cabbage will enhance the flavour of the whole dish, available at Asian grocers.

Christine's Recipes Printable Version

Steamed Beef Mince on Rice