Oyster sauce is a good store cupboard ingredient to pick up and it brings all the flavours in this Chinese beef stir fry together nicely here. The trick with including the soft-boiled egg is one I use regularly to bulk up dinners or lunches. A good handful of dried chilli flakes at the end can fire this up nicely.
- 2 tbsp vegetable oil 400g beef mince
- 2 tbsp dried chilli flakes
- 3 garlic cloves, crushed 1 onion, sliced
- 1 handful of green beans, halved 1 green pepper, diced
- 1⁄2 head pointed York cabbage,
- finely sliced
- 6 tbsp oyster sauce 2 eggs
- 1 tbsp sesame seeds, toasted sea salt
- Perfectly cooked rice (page 15), to serve
- Heat a large non-stick pan over a high heat and add the oil.
- Add the beef mince to the pan and caramelise heavily all over, breaking it up but trying not to move it around too much so it doesn’t lose heat. Once brown, season with salt, then add the chilli flakes and garlic.
- Now add the onion, green beans, pepper and cabbage. Cook for 2–3 minutes until they begin to soften.
- Add the oyster sauce and mix through to glaze the mixture, adding a splash of water if you like it looser.
- Add the eggs to a pan of cold water, bring to the boil, then cook for 5 minutes. Remove and run under the cold tap for 1 minute to release the shell, then peel. The shell should come away very easily but the egg should still be warm throughout.
- Serve the beef mix in bowls, slice the egg and place half on top, then finish with toasted sesame seeds and chilli flakes. Serve with steamed rice.