Cantonese Beef Rice Bowls

• Meat

  • 1 lb Ground beef

• Produce

  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 cup Peas, frozen

• Canned Goods

  • 2 1/2 cups Chicken stock

• Condiments

  • 3 tbsp Oyster sauce
  • 2 tbsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine or dry sherry

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Ingredients

• 1 tablespoon oil
• 1 pound ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon Shaoxing wine or dry sherry
• 2½ cups chicken stock
• 3 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• ⅛ teaspoon white pepper
• 1 cup frozen peas
• 2 tablespoons cornstarch, mixed with 2 tablespoons water
• steamed rice, to serve

Directions

• Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
• Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir-fry for one minute.
• Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon. If its not thick enough, add more cornstarch slurry (a couple teaspoons at a time) or simply let the sauce simmer and reduce a bit longer. If its too thick, add a bit of water. You can make these adjustments until the sauce reaches the desired consistency. Serve over steamed rice!