Sunday, January 9, 2011

Hong Kong Style Minced Beef on Rice/Noodle

On Sundays, I usually stay late in bed and couldn't be bothered about the whole day. But lately I have been waking up early like normal weekdays and couldn't force myself back to bed anymore. And so, I will just surf the web, get lost with the current world's news and food blogs. I leave all the cooking to Curry, and stay away from the kitchen for a day.

Curry has 2 specialties in the cooking world. His instant noodles and this particular minced beef dish. He has been cooking this for years  and only now do I care to ask him on how to do it and post the recipe here.

The minced beef is the accompanying dish to the rice or noodle but serve in one single plate or bowl. I always opt for noodles in soup while my kids prefer the rice.

Curry insists this is a Hong Kong dish, served at those small eateries with offerings of other economical dishes and a one plate dish that many working people eat for lunch or dinner before they rush back to work or dash of to continue with their busy lives in the ever bustling world of Hong Kong.

The trick here is to mince the beef really well to break it down so that they don't clump up during the cooking which as a result produces a dry and chewy dish. Beef is a difficult meat to cook, and this also applies to minced meat.The minced beef that I got from my grocery was minced further with a cleaver to further break it apart and firstly marinated with sugar, salt, dark soy and corn flour. The rice and noodle together with the soup base were cooked separately. To give a nicer presentation to the dishes, additional vegetables like peas or corn and scallions can be added to the minced beef itself.


600g Minced beef
1 tsp Sugar
1/2 tsp Salt
2 tsp Corn Flour
1 Tbsp Dark Soy
200g Peas (optional)
Cooked Rice for 3 OR Somen Noodles for 3

Sauce: 1 Tbsp Dark Soy
   1 tsp Sugar
           2 tsp Corn Flour
                     1 tsp Sesame Seed Oil
                      a pinch of white pepper
     3/4 cup water

Soup Base: Beef Stock (portion for 3)

How to Make It
1. Further mince the beef with a large kitchen knife or cleaver for 1 minute.
2. Marinate the minced beef with the sugar, salt, corn flour and dark soy sauce. Stir and mix thoroughly with a spoon. Leave to marinate for 30 mins in the fridge.
3. Plate the cooked rice or noodle and garnish ready with scallion and hard boiled egg.
4. Heat 3 tbsp cooking oil and cook the minced beef, stirring as you go. Continue to cook for 3 mins.
5. Mix up the sauce ingredients in a bowl. Pour into the pan and stir. Bring the sauce to a boil and it will thicken. If too thick add a little water to dilute the consistency. Pour in the peas and stir to mix in with the beef. Let it cook for a further 5 mins.
6. Heat up the Beef Stock for the Noodles and pour into the noodle bowl to half full.
7. Spoon the minced beef onto the rice and noodle. Serve when still hot.

Serves: 3

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