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Cantonese-Inspired Minced Beef

Cantonese-Inspired Minced Beef
This is not an authentic version of this dish, but very much influenced by the delicious Cantonese minced beef served at restaurants in the United States.

Submitted by: Mabel from Chicago, IL
Yield: 4


Featured in this Recipe

Vulcan's Fire Salt

Vulcan's Fire Salt


Jar, 1/2 Cup, 2.6 oz.
Chiles, Cayenne

Cayenne Pepper


Jar, 1/2 Cup, 2.5 oz.


Preparation Instructions:

Heat oil over medium heat until hot, then stir in the flour. Cook for about 2 minutes, stirring constantly.

Turn the heat to high and add the ground beef or bison, breaking it up and ensuring it is well coated and browned.

Add the rest of the ingredients, stir thoroughly, bring to a boil, then cover, turn the heat down, and simmer for at least 15 minutes, depending on how soupy or dry you want the meat to be.

Serve over hot cooked rice with a soft boiled or poached egg and a garnish of chopped scallion.

More About This Recipe

If you are serving this dish immediately, you may break a fresh egg over it instead of a poached egg. Right after you've put it on the rice, make a well, then break the egg into the well. Mix immediately. Sprinkle freshly ground black pepper for an extra kick.



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