This recipe is a frequent request of my husband's who loves sunnyside eggs in any preparation. The way to enjoy this dish is to break up the yolk and let it mix into the beef and rice, forming part of the sauce. This recipe can easily be doubled to serve four. It may be difficult to find the rice wine outside of Chinese neighborhoods, so I suggest you use a medium dry sherry instead which produces a very similar result. Adapted from Rosa Ross's book, 365 WAYS TO COOK CHINESE.
Chinese-Style Beef With Sunnyside Eggs Over Rice
Makes 2 servings
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon freshly ground white pepper
- 6 large scallions
- 1 tablespoon plus 2 teaspoons vegetable oil, divided
- 1/4 cup Chinese rice wine or medium-dry sherry
- 1 tablespoon ketchup
- 2 cups hot cooked rice
- 2 eggs
1. In a medium bowl, mix the beef with the soy sauce, cornstarch and pepper until well blended. Set aside.
2. Cut the white part from the green part of the scallions. Thinly slice both parts and keep them separate.
3. Add one tablespoon of the oil to a large skillet set over medium-high heat. When the oil is hot, add the sliced white scallions and stir for about 30 seconds, until just beginning to soften. Add the beef mixture and cook for about 3 minutes, stirring frequently to break up any lumps, until the meat looses it's pink color. Add the wine and ketchup. Bring to a boil, reduce to a simmer and cook for 2 minutes, stirring. Add the sliced green scallions and cook for 1 minute longer. Remove from the heat.
4. Place 1 cup of rice into each of 2 individual shallow bowls. Divide the meat mixture and spoon it over the rice.
5. Wipe out the skillet and return it to medium heat. Add the remaining 2 teaspoons oil. Gently crack the eggs into the pan and cook for about 1 1/2 minutes, or until the whites are set and the yolks are still runny. Top each serving of beef and rice with an egg, sunnyside up. Serve immediately.
