Mama Woo's Minced Beef and Rice Bowls | Chef Ronnie Woo

Marinate the beef: In a medium bowl, whisk together the oyster sauce, cornstarch, ginger, sesame oil, soy sauce, black pepper, and garlic until combined. Add the ground beef and use your hands (or chopsticks) to mix everything together until just combined. Do not overmix or the meat will get tough. Marinate for 20 minutes at room temperature (or overnight in the fridge). 

Cook the beef: In a medium skillet over medium heat, add the ground beef mixture, breaking up any large chunks with a wooden spatula. Spread the beef into an even layer and let cook, undisturbed, until the fat is rendered and the beef is browned and caramelized, 6 to 7 minutes. Add the peas and chicken broth and stir to combine. Bring everything to a boil and scrape the bottom of the skillet with the spatula to loosen all those delicious brown bits. 

Add the eggs: Reduce the heat to a simmer and create two evenly spaced wells in the meat mixture. Crack an egg into a small bowl and gently slide it into one of the wells. Repeat with the other egg. Simmer until the egg whites are just set, but the yolks are still runny, 5 to 6 minutes. Divide the rice between two serving bowls, top with the beef and eggs, and garnish with scallions.