Cantonese Minced Beef & Eggs

Hey everyone, I'm Flo. Dood is behind the camera and we're all about simple food, simple faith. We are making ground beef with eggs world today. Who knew that the single question that would haunt us every single day of our lives would be, what's for dinner? Beef is my favorite but it's getting so expensive and so now I've resorted to almost always just using ground beef when I want the beef flavor and actually using ground beef makes recipes so much more simpler. The recipe is so simple, you can add it to your weekly rotation, you can add veggies if you want, peas, mushrooms, broccoli, zucchini, but we're going to keep it really simple today and just use ground beef and egg. If you like this video, please click the like button and subscribe because it really does help the channel. Not much to chop today, just some garlic and a green onion. I'm just going to smash the garlic. If you don't like garlic, you can even eliminate this part and the green onion is really just for garnish at the end. This garlic is from my mom's garden so it is super juicy. You can chop it up as finely as you like or as chunky as you like, totally up to you. Okay and also slicing up one green onion and again if you don't like green onion, you can omit this part or if you don't want to add it and make the recipe even simpler, just omit it. Moving on to the sauce, I've got about a cup of beef broth and I'm adding three tablespoons of oyster sauce, one tablespoon of sugar and that's to balance out the flavors and one tablespoon of dark soy sauce. Some people ask if they can omit oyster sauce and oyster sauce really does add a depth of flavor that you're not going to get otherwise and it doesn't taste like oysters so you don't have to worry about that. But there are also vegan options that are made with mushrooms so if you're allergic to oyster or you don't want to eat meat, you can look for the vegan option. I'm also going to lightly beat three eggs. Now that we have everything ready to go, we can get our wok heated up on a medium high. Once you see that wisp of smoke, add your oil, about one to two tablespoons of avocado oil. That's what I'm using today but any neutral oil will do. If you don't have a wok, you can always use a large frying pan. And so easy, I'm just going to take the ground beef right out of its packaging into the wok and break it up and let it sear on one side. What I love about using a ground beef is that there's no slicing, there's no marinating needed and I can just plop it right into the wok. I'm letting this sear for about a minute or so just to get some caramelization on one side. There's just over a pound in here, probably about a pound and a quarter. That's just what the size of the packaging was but you can use about a pound of meat at least for this recipe and it'll be perfect. I'm just going to sear the other side as well before I start really crumbling the meat. Now I'm going to break it up. If you have any liquid that needs to burn off, I just push the meat aside, kind of let the, I want to say water, evaporate and then whatever is remaining is just the fat. I do want some of that liquid to evaporate. Adding my garlic, let that cook for about 20 to 30 seconds, just until you start to smell the garlic. And we're adding our sauce. While we're waiting for the sauce to come to a simmer, I'm going to get my cornstarch slurry prepared. About a tablespoon of cornstarch to a tablespoon of room temperature water. It has to be room temperature otherwise the cornstarch will not dissolve. And once the sauce is simmering, I'm going to turn the heat down. Okay, now we're going to add our cornstarch slurry. Stir that in. Wait for that to come back to a simmer. And as soon as you see it simmering and it's thickened, we're going to add our eggs. Just in a ribbon and let that cook. Once the egg starts to cook a bit, we're going to push our meat back in. That is it. Look at that. So pretty. Adding a couple of teaspoons of sesame oil. And we're going to spoon this over a plate of rice. And adding some green onions right on top. There you have it. How simple was that dinner? Are y'all ready for? I'm dude, this is the taste. It's going to be a real simple one folks because there's not much to the recipe but packed with simplicity but also with a ton of flavor. And look at these colors going on. Just a wholesome home cooked dish that you could very well get this in a Chinese greasy spoon, Chinese diner, even a cha cha tang. I think anyways, because of the flavors. So smells really nice. And Flo ever mentioned that if you put the sesame oil in while you're cooking, that's not the greatest thing because those flavors, that aroma will burn off. Is that correct Flo? Yep. I don't want to give any inaccuracies here. All right, here we go. Pairs perfectly with the rice. And aside from rice, you can put it on noodles. It's so versatile. There's so much flavor. You just pair it with your favorite carb. It's a perfect item to have in your rotation because it's always going to deliver the awesome flavors and hopefully get dinner on the table fast. Awesome. Thanks dude. Yeah. There's so much left in the wok. At least two massive portions. And I will always make some veggies on the side to serve with it. For this recipe, check it out on my blog, flothumb.com.