Quick, easy, and healthy, this easy Ground Beef and Eggs Bowl is going to be your new favourite. This effortless recipe transforms a handful of pantry staples into a speedy weeknight dinner or meal prep.
A play off a basic Chinese dish, 窝蛋牛肉, this floor pork and eggs recipe is an effortless recipe for busy weeknights. It makes use of everyday simple elements to make this savoury and flavourful ground beef recipe. Even better, the fried egg on top is best as the yolk breaks over the red meat and receives absorbed into the rice under it.
WHY YOU’LL LOVE THIS GROUND BEEF STIR FRY
- It comes together super quickly in less than 45 minutes. The reason why it’s not faster, is that the liquid needs a few minutes to cook down and thicken. That step is mostly hands off as well so the recipe itself is quite easy.
- It doesn’t require a ton of ingredients. Most of the ingredients are easy to find and might already be in your pantry.
- I use a separate pan to fry my eggs but you can simply fry it in the same pan after transferring the cooked beef to a bowl.
HOW TO MAKE GROUND BEEF AND EGGS
- In a measuring cup, combine the beef broth, oyster sauce, dark soy sauce, soy sauce, sugar, and ground pepper. Set aside.
- In a large non-stick pan over medium heat, add sesame oil (or an oil of your choice), and brown the ground beef, breaking it up into small pieces with a wooden spoon as it cooks.
- Add the diced onion and minced garlic to the pan. Saute for 2 minutes, or until the onions have softened.
- Add the liquid that was combined earlier and simmer.
- Add a cornstarch slurry (1:1 cornstarch to cold water) and continue to simmer the beef until it has thickened to your liking.
- Add the frozen peas to the pan.
- Stir to combine and continue to stir for another minute or two, until the peas have cooked through.
- Meanwhile, add butter or oil to a pan over medium heat and fry the eggs. Fry until the edges are crispy and the whites are cooked through. Do not cover the eggs so the yolk stays runny. Alternatively, transfer the beef once it’s done cooking and wipe it down before frying eggs in the same pan.
- Serve the ground beef over a bed of rice or carb of your choice with an egg on top. Garnish with green onions and sesame seeds.
RECIPE TIPS
- Top off the ground beef bowls with some sriracha or hot sauce for some extra heat.
- If you do not have dark soy sauce, just add extra regular soy sauce.
- More vegetables you can add to this is broccoli florets, cauliflower florets, snow peas, or whatever you have in your fridge!
- Freshly cracked black pepper is more fragrant than pre-ground pepper. You can use pre-ground pepper if you don’t have freshly cracked.
- Instead of a fried egg, you can serve this ground beef recipe with a poached egg or soft boiled egg.
- Ground pork, chicken, or turkey can be swapped in or mixed in 50/50.
- I like using this frying pan for my eggs so they come out perfectly round and separate every time.
MAKE AHEAD TIPS
Meal prep: once cooled, store the cooked beef stir fry in an airtight container for up to 4 days in the fridge. I usually meal prep it with some jasmine rice but cilantro lime rice, coconut rice, purple rice, and lemon garlic rice goes great with this! The texture of the fried egg may change upon reheating but isn’t super noticable in my opinion. The yolk may not be runny after reheating.
Ground Beef and Eggs Bowl
Quick, easy, and healthy, this simple Ground Beef and Eggs Bowl is going to be your new favourite. This easy recipe transforms a handful of pantry staples into a quick weeknight dinner or meal prep.
Equipment
- Non-stick skillet
Ingredients
- 1 cup beef broth, low sodium
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp soy sauce, low sodium
- ¼ tsp sugar
- ¼ tsp ground pepper
- 1 tbsp sesame oil
- 1 lb lean ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1 cup frozen peas
- oil or butter
- 4 eggs
- 4 cups cooked rice, to serve
Instructions
- In a measuring cup, combine the beef broth, oyster sauce, dark soy sauce, soy sauce, sugar, and ground pepper. Set aside.
- In a large non-stick pan over medium heat, add sesame oil (or an oil of your choice), and brown the ground beef, breaking it up into small pieces with a wooden spoon as it cooks.
- Add the diced onion and minced garlic to the pan. Saute for 2 minutes, or until the onions have softened.
- Add the liquid that was combined earlier and bring to a simmer.
- Add a cornstarch slurry (1:1 cornstarch to cold water) and continue to simmer the beef until it has thickened to your liking.
- Add the frozen peas to the pan and stir to combine and continue to stir for another minute or two, until the peas have cooked through.
- Meanwhile, add butter or oil to a pan over medium heat and fry the eggs. Fry until the edges are crispy and the whites are cooked through. Do not cover the eggs so the yolk stays runny. Alternatively, transfer the beef once it’s done cooking and wipe it down before frying eggs in the same pan.
- Serve with rice or your side of choice.