Wok-Egg Beef Claypot Rice

窝蛋牛肉煲

Wok-Egg Beef Claypot Rice — CantoneseHong Kong home cooking.

Ingredients

• flank steak, very thinly sliced against grain
• light soy sauce
• white pepper
• cornstarch
• large egg

Instructions

1. Marinate beef slices with light soy sauce, white pepper, and cornstarch for 15 minutes at room temperature — mix gently until sticky and coated.
2. Rinse jasmine rice and soak in cold water for 20 minutes. Drain well. Heat claypot over medium-low heat for 1 minute, add 1 tsp oil, then stir-fry beef until edges just curl and turn brown at tips (~1.5 minutes). Remove and set aside. (Beef is mostly pink with slight browning at edges; no gray or dry patches)
3. Add soaked rice and 360 ml (1 ½ cups) boiling water to pot. Bring to boil, cover, reduce heat to low, and simmer 12 minutes.
4. Uncover, scatter beef evenly over rice. Crack egg directly onto center of hot rice. Cover immediately and cook on low heat for 3 minutes — steam gently poaches the egg.
5. Turn off heat. Rest covered for 3 minutes — yolk will thicken to creamy, jammy consistency while white sets fully. Drizzle with sesame oil (optional) and serve immediately with chopsticks. (Egg white is fully opaque and set; yolk is glossy, slightly trembling, not runny nor solid)