Beef Rice Bowl (Print Version)

# Ingredients:

→ Rice and Sauce

01 - 4 cups fluffy white jasmine rice, already cooked
02 - 3/4 cup beef broth or warm water
03 - 2 tablespoons regular soy sauce
04 - 1 1/2 teaspoons dark mushroom soy sauce
05 - 1 tablespoon thick oyster sauce
06 - 1/4 teaspoon toasted sesame oil
07 - 1/4 teaspoon freshly ground black pepper

→ Main Ingredients

08 - 8 ounces ground beef (80/20 mix)
09 - 1 medium onion, chopped small
10 - 1 clove garlic, finely chopped
11 - 1 tablespoon Chinese cooking wine
12 - 1 cup green peas from frozen
13 - 1 green onion, sliced thin
14 - 4 large eggs
15 - 2 tablespoons cooking oil

→ Sweet Soy Sauce

16 - 1 tablespoon regular soy sauce
17 - 3 tablespoons freshly boiled water
18 - 1 teaspoon white sugar

# Instructions:

01 - Combine beef broth, both soy sauces, oyster sauce, sesame oil and black pepper in a small container and mix well.
02 - Gently break up any rice clumps and loosen with a fork.
03 - Warm your wok, pour in oil, then brown the beef completely. Toss in onions and garlic with the Chinese wine and cook until onions soften.
04 - Pour in your sauce mix, add the rice and frozen peas. Stir everything together until hot. Add green onions at the end.
05 - Cook eggs in a separate pan. Dish up the rice, place eggs on top and drizzle with the sweet soy mix.

# Notes:

01 - Works with any fat content of ground beef
02 - A carbon steel wok or non-stick skillet works best
03 - Cook the eggs sunny-side up or scrambled based on what you like

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