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Beef Over Rice in Claypot

4 Servings

Ingredients:

For the Meat Patty:
1/2 lb. ground beef
1/4 cup chopped green onions
2 Tbsps. chopped pickled Daikon radish(optional)
1 Tbsp. oyster sauce
1 Tbsp. soy sauce
2 tsps. sesame oil
1-1/2 tsps. sugar
1/4 tsp. ground white pepper
1 clove garlic, minced
1/2 cup beef broth
1 cup long-grain rice
1-1/2 cups water
1 egg

Cooking:

1. Combine all meat patty ingredients except broth in a bowl; mix well. Add broth and whip mixture with your hand until it is smooth. Be careful not to over mix the mixture or else beef will be touch. Shape mixture into a patty, 6 to 7 inches in diameter; press center of patty with a spoon to make an indentation. Set aside.

2. Wash and drain rice. Put rice and 1 1/2 cups water in a 2-quart claypot or other cooking pot. Bring to a boil (over medium heat if using claypot); reduce heat, cover, and simmer until water evaporates, 7 to 8 minutes.

3. Place patty over rice with the indentation facing up. Cover and continue to cook until rice is tender and beef is medium-rare in the center, 6 to 8 minutes. Crack egg into indentation, cover, and continue cooking until egg is just set, about 5 minutes.

4. Turn off heat and let stand for 10 minutes before serving.

Recipe adapted from Asian Favorites By Martin Yan (Ten Speed Press)
Copyright Yan Can Cook, Inc. 2006