Cantonese Style Minced Beef Over Rice 窩蛋免治牛肉飯

Mince onion (1), carrot (½ large), and garlic (4–5 cloves). Set aside.

In a medium/large pan over medium heat, add oil (2 Tbsp). Once hot, sauté onions n garlic til slightly browned/translucent, then add carrots and sauté til slightly softened.

Add marinated meat and sauté for a few minutes, make sure to use a spoon/spatula to crumble up the ground meat. Add ketchup (5–6 Tbsp), soy sauce (2 Tbsp), and tomato paste (2–3 Tbsp). Sauté til everything is mixed well for a minute or two.

Add chicken broth (3 cups) (or water w/ chicken bouillon). Bring to a boil, then simmer on low with the lid on for 25-30 min.

After 25-30 min, thicken/reduce over high heat and add salt (to taste) and sugar (3–4 tsp) if needed. You can add cornstarch slurry to help thicken if needed.

Pan fry a sunny side up egg in a tablespoon of oil for each serving. Serve with rice (or spaghetti) and the fried egg. Enjoy!