steamed eggs with minced beef

Chinese steamed eggs with minced beef is a full meal on a plate! Steamed eggs with minced meat is always a good pairing -- but this saucy and savory beef sauce poured over these silky soft eggs make a combination that's hard to resist!

If you haven't seen my post on how to make the BEST, silkiest, Chinese steamed eggs, I highly recommend checking it out first! I went through many tests (and fails) to gather the most helpful tips for this dish.

Tools you'll need to make this recipe

  1. steamer
  2. a large pan with a lid that can fit the steamer
  3. kitchen scale (recommended), or liquid measuring cup to measure the liquid to egg ratio
  4. sieve / strainer to strain the eggs
  5. a wide plate with sides to steam the egg in
    • note: if you use a stainless steel vs a porcelain or ceramic plate (what I'm using), you may want to reduce the cook time by 1 min or so, since stainless steel conducts heat quicker.

Remember that everyone’s stove, steamer, and tools (like your plate) may vary slightly, so I recommend using this as a guide, then fine tuning it based on your setup! Good luck, and feel free to comment with any questions you have!

Check out my other popular steamed eggs dishes:

If you enjoyed this Chinese steamed eggs with minced beef...

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steamed eggs with minced beef

Steamed Eggs with Minced Beef

Silky, soft steamed eggs topped with a savory and saucy minced beef -- a combination that's perfectly delicious over a warm bed of rice.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Asian, Chinese
Servings 3

Ingredients
  

For the steamed egg:

  • 3 large eggs
  • 2:1 ratio of warm chicken broth (or water) to eggs (~1 ¼ cups liquid if using 3 large eggs)
  • ¼ teaspoon salt
  • ½ teaspoon chicken bouillon powder (skip if using chicken broth)

For the saucy minced beef:

  • 5 oz ground beef (ideally 85/15 lean to fat ratio)
  • ¼ of an onion or a medium shallot diced
  • 3 cloves garlic minced
  • ¾ cup low sodium chicken broth
  • ¼ cup frozen green peas
  • 1 tablespoon Shaoxing wine
  • ½ tablespoon light (regular) soy sauce
  • ½ tablespoon dark soy sauce optional for darker color
  • ½ tablespoon oyster sauce
  • ½ teaspoon sugar
  • teaspoon white pepper
  • ¼ teaspoon sesame oil

cornstarch slurry:

  • 1 teaspoon cornstarch
  • 1 tablespoon water

other ingredients:

  • Neutral oil for cooking
  • Scallions
  • Chili oil optional

Instructions
 

Prepare the eggs

  • (Note: This steamed egg recipe was created to produce consistent results every time, regardless the size or amount of eggs used -- which is why I like using a scale to measure the weight! However, if you're just using 3 standard large eggs, you can use 1 ¼ cups of liquid instead of measuring by scale.)
  • Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm chicken broth (or water) to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).
    3 large eggs, 2:1 ratio of warm chicken broth (or water) to eggs
  • Season with salt and chicken bouillon powder (skip if already using chicken broth). Beat thoroughly.
    ¼ teaspoon salt, ½ teaspoon chicken bouillon powder

Steam the eggs

  • Bring a pan of water (at least 2-3 inches high) to a boil. Lower to medium heat.
  • Set up your steamer, and place a bowl or plate in the middle. Strain the egg mixture onto the plate. With a spoon or paper towel, remove all the foam and bubbles on the surface.
  • Cover the eggs either with an upside down plate or wrapped foil or plastic. This will prevent condensation from dripping onto the surface of the egg.
  • Put the lid on the pan, and steam on medium heat for 8 mins (time may vary slightly based on what plate you’re using). After 8 mins, turn off the heat and leave the pan lid on, letting the residual heat continue cooking it for another 3-5 mins.

Make the saucy minced beef

  • While you wait for the steamed eggs to cook, heat up a pan on medium heat, and add 1 tablespoon of neutral oil. Once warm, add the ground beef. Spread it across the pan and break it up into smaller pieces as it cooks.
    5 oz ground beef, Neutral oil for cooking
  • Once it’s no longer pink, add the diced onions and minced garlic. Continue cooking for 1-2 mins or until onions are softened and translucent.
    ¼ of an onion or a medium shallot, 3 cloves garlic
  • Add the seasonings, chicken broth, and peas to the pan. Mix well.
    ¾ cup low sodium chicken broth, ¼ cup frozen green peas, 1 tablespoon Shaoxing wine, ½ tablespoon light (regular) soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon oyster sauce, ½ teaspoon sugar, ⅛ teaspoon white pepper
  • In a small bowl, mix together the cornstarch slurry until it’s fully dissolved. Add it to the pan. Cook for 1-2 min or until sauce is thickened to your liking. Taste for seasoning and adjust as necessary!
    1 teaspoon cornstarch, 1 tablespoon water
  • Finish with sesame oil.
    ¼ teaspoon sesame oil
  • Check that the steamed egg is cooked through by lightly tapping the side of the dish. It should be set, but slightly jiggle in the middle. If it still looks watery, steam it for a few more minutes. Once it's done, carefully remove the steamed egg from the pan, and top it with the saucy minced beef, scallions, and chili oil (optional). Enjoy with rice!
    Scallions, Chili oil
Keyword chinese steamed eggs, steamed eggs, steamed eggs with beef
Tried this recipe?Let us know how it was!

4 Comments

  1. 5 stars
    LOVE THIS RECIPE - saw it on tiktok and had to try for myself! What calories is each serving?

  2. Hello - just tried this recipe but it came
    Out extremely watery and it’s not because the egg wasn’t cooked. It’s like the chicken stock and eggs just separated. Any suggestions on how to fix that next time?

    • smellylunchbox

      Hi Jenn, could you let me know the setup you are using for steaming? Without knowing, it's hard to diagnose. This issue happened to someone else, and after seeing their setup, we realized that their pan lid wasn't on tight (there was a gap because the plate covering the dish was too large), so too much steam was escaping and not properly cooking the eggs. Once they switched to using foil to cover the dish, the eggs came out great.

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