If you’re looking for a quick, comforting, and flavorful dinner that the whole family will love, this Cantonese beef and eggs recipe is a must-try! Made with savory ground beef, sweet green peas, and a rich, silky sauce, this easy one-pan meal comes together in about 20 minutes!
Served over a warm bowl of steamed rice and topped with an egg, this dish is simple, satisfying, and packed with flavor. You can either crack the eggs directly into the simmering beef mixture for perfectly poached eggs or top each bowl with a crispy fried egg.
This is one of those easy weeknight dinners that requires minimal prep, uses simple ingredients, and tastes like a comforting homemade meal.
Why You’ll Love This Cantonese Beef and Eggs Recipe
- Quick and easy: Ready in about 20 minutes, making it perfect for busy weeknights.
- Family-friendly: A comforting combination of ground beef, eggs, and rice that both kids and adults can enjoy.
- Made in one pan: Minimal cleanup and simple cooking steps.
- Packed with flavor: A delicious savory sauce made with oyster sauce, soy sauce, Shaoxing wine, and garlic.
- Versatile: Serve it with fried eggs or cook the eggs directly in the sauce.
- Great for meal prep: The ground beef and pea mixture reheats beautifully for easy lunches throughout the week.
What Is Cantonese Beef and Eggs?
Cantonese beef and eggs is a comforting, homestyle dish inspired by Cantonese cooking. It combines tender beef with a flavorful, savory sauce and eggs, often served over steamed white rice.
This version uses ground beef instead of sliced beef, making it an easy and budget-friendly option for a weeknight meal. Frozen peas add a little sweetness and color, while the combination of soy sauce, oyster sauce, and Shaoxing wine creates a delicious umami-rich sauce.
The cornstarch helps thicken everything into a silky gravy that coats the beef and pairs perfectly with rice.
The best part? You can customize the eggs however you like!
How to Store and Reheat Leftovers
Refrigerator: Allow the cooked beef and pea mixture to cool, then transfer it to an airtight container. Refrigerate within 2 hours and store for up to 3 to 4 days.
Freezer: The beef and sauce mixture can be frozen in an airtight, freezer-safe container for up to 2 to 3 months for best quality. For the best texture, prepare the eggs fresh when you’re ready to serve.
Reheating: Reheat the beef mixture in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated thoroughly to 165°F.
You can also reheat individual portions in the microwave, stirring halfway through to ensure even heating.
For the best results, cook a fresh fried egg when serving leftovers.
Cantonese Beef and Eggs (Easy 20-Minute Ground Beef Rice Bowl)
Ingredients
For the Ground Beef
- 1 pound ground beef
- 1 tablespoon avocado oil
- 1 cup frozen peas
For the Sauce
- 1 cup beef broth
- 1 tablespoon oyster sauce
- 2 tablespoons shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
For Serving
- fried eggs or eggs poached directly in the beef mixture
- Steamed white rice
- Chopped green onions
- Roasted sesame seeds
- A dash of sesame oil optional
Instructions
- Prepare the sauce: In a medium bowl, combine the beef broth, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, minced garlic, and cornstarch. Whisk everything together until the cornstarch has completely dissolved and the sauce is smooth. Set aside.
- Cook the ground beef: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the ground beef and cook for about 5 to 7 minutes, breaking it into small pieces with a spatula until browned and no longer pink.
- Add the frozen peas: Add 1 cup of frozen peas directly into the skillet with the ground beef. Stir everything together and cook for about 1 minute. There’s no need to thaw the peas beforehand!
- Pour in the sauce: Give the prepared sauce another quick stir to redistribute the cornstarch, then pour it into the skillet. Mix everything together and bring to a gentle simmer. Cook for about 2 to 3 minutes, stirring occasionally, until the sauce thickens into a rich, glossy gravy and the peas are heated through.
- Cook the eggs: For poached eggs, use a spoon to create small wells in the beef and pea mixture. Carefully crack an egg into each well, cover the skillet with a lid, and gently simmer until the egg whites are fully set and the yolks reach your preferred doneness. Alternatively, fry the eggs separately in a lightly oiled skillet and serve them on top.
- Serve and enjoy: Spoon the savory ground beef and peas over warm steamed white rice. Top with your cooked eggs, chopped green onions, roasted sesame seeds, and an optional drizzle of sesame oil. Serve immediately and enjoy!
