🤤 How a Chinese chef cooks Ground Beef! (窩蛋免治牛肉飯)

Click here to access our free video lesson on how to cut twice as fast (and prevent injuries!) club.madewithlau.com/cut-twic...
Watch Daddy Lau teach us how to make minced beef with egg over rice. It’s a classic Hong Kong diner food that you can easily make at home!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3UboR6l
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/mince...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Bobby Parrish: • Grass Fed Beef - Every...
America's Test Kitchen: • Learn to Cook: Bridget...
Pete Thomas: • How to Cook the Best S... , • How to Cook Savoury Be...
What's For Tea?: • Scottish Recipe | Minc... , • Slow Cooker Savoury Mi...
How To Cook Great: • How To Make Ground Bee...
NicHomecooking: • MINCE WITH RICE RECIPE...
The Cooking Foodie: • Spaghetti with Meat Sa...
Gordon Ramsay: • Classic Shepherd's Pie...
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⏲ CHAPTERS ⏲
00:00 - Wash & cook rice
01:21 - On ground beef
02:14 - Marinate beef
03:47 - Dice green onions
04:13 - Create sauce
04:27 - Measure out potato starch for slurry
04:44 - Plate rice & add egg
05:27 - Cook beef
06:43 - On minced beef rice
07:16 - Add green onions & stir-fry
07:56 - Add hot water & sauce
08:28 - Add peas & slurry
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3PTXnj2 Get the full recipe: madewithlau.com/recipes/minced-beef-with-rice

[@Whateverfitsmyfancy]

I’m so glad I found this. I haven’t heard anyone speak Cantonese since my grandparents died.

[@pokerpariah]

I’ve had this before and it’s epic. An extremely simple dish but so full of flavors. I imagine this is an Asian comfort food.

[@greg.peepeeface]

In SF Chinatown that serves in a diner like spot, so it does feel like a Chinese comfort dish

[@Anrong1]

it's a main dish for lunch.

[@davedunington7637]

I have said many times, I appreciate YOUR Dad, and once again Thank YOU Sir ... Wonderful.

[@nickhuynh6321]

I like how the reasoning for the steps are explained which most recipes/videos don't do. This way you can learn something and also use what you learn in some other recipe etc.

[@Shinnosuki]

Please explain why the added oil at the end @9:45. I'm not talking about the sesame oil, but the regular oil he did before the sesame oil.

[@yuhintse6759]

Adding oils at the end usually makes the dish brighter, just for a better look. It's a common trick in Chinese cooking tho@@Shinnosuki

[@jeannine8237]

I love watching your father cook!! What a treasure to have his recipes on video. Thank you for doing these videos, i have learned so much!

[@casenwong]

多謝劉師傅重現80年代經典。

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@Gutisusa]

I’ve had this so many times when I was a kid. Parents and their Mah Jong friends. It was a dish that kids liked and parents could eat easily while playing MJ. I loved it! I’m going to make some !

[@PattieKnapp]

what a blessed family, enjoy your father cooking but enjoy watching you all eat together, a lost art now days.

[@cam7703]

This was my absolute favorite thing to get at restaurants as a kid! Nowadays, it's very hard to find a place that would have it. Thank you so much for sharing.

[@dchan4836]

Definitely a comfort food from my childhood. Thank you so much for this video and instructions.

[@greg.peepeeface]

I was wondering about that because it’s so hard to find it served in places.

[@LouisLouieSZ4]

Thanks Chef Lau for teaching this dish! It's one of my favorite comfort food from Hong Kong's fast food shops!

[@Orangetine-cl6]

tyy for your videos! as someone who speaks Cantonese and loves cooking and baking i appreciate you guys so much!! keep doing great

[@elizabetht8265]

One of my favorites! Thank you, thank you, Daddy Lau!

[@ac-lo6dt]

Looks amazing!

[@pazu8728]

Made that tonight. Thank you. One of my favorite dishes growing up in HK.

[@thefrequencyislove222]

This looks delicious! Can’t wait to make it Love his beef with broccoli 🥦

[@icyngan]

Oh yes please 🤩 I am so happy when I see this as I have been waiting for this for ages. This is my childhood memory, there's not many places still have this dish and now I can make it myself in Australia as I can eat this anywhere. Thank you so so much ❤🎉

[@danadyd59]

I just want to let you know how much I enjoy the videos, and recipes!

[@fiwinotfound]

Thank you uncle Lau, we’re making this tonight 😊

[@darrenquirk2269]

That looks good. I like the idea of adding the egg. I'll be trying this out.

[@AliasHSW]

Every time I watch an episode it reminds me of my dad (rip) sharing cooking tips while making all my favorite canton& toishan dishes.

[@aliele36]

My childhood favorite! I could eat this every single day ❤

[@chanjcm]

I was literally saying to my cousin that I was craving this exact dish! Maybe I’ll make it instead of finding a restaurant that still makes this!💜

[@eeleinniw]

This classic was my childhood favorite!

[@abdullazizalia7776]

Looks yummy 😋😋

[@archerclarito]

I use to order this a lot during lunch time in my elementary days in Hong Kong

[@evasenechal8735]

Absolutely cracked my up because in am from Québec and we have a dish we call pâtë chinois! Basically mince meat with onions and sal pepper… layered with corn and creamed corn and on top mashed potatoes…. And there has been so many legends. Versions. You name it

[@sleepywoood]

thank you!

[@defrte]

Man, i dont remember seeing these much as a kid. They were like SUUUPPEERR budget meals

[@patlee4858]

made this with presto mushroom and tomato and eggs last week. everyone loved it.

[@TundeEszlari]

Perfect video.

[@IsabellaFung]

My favorite!!!

[@papercutpostman1660]

Your dad's cooking reminds me of an old Chinese restaurant called, 'ABC restaurant'. Kind of like a local diner. Very homey Cantonese food in Vancouver.

[@lornalee8316]

Delicious 😊

[@beargillium2369]

This is excellent since i would probably never order it a restaurant in favor of something more "special" but it looks amazing and can't wait to try at home!

[@rakuraku8043]

Ho Lun Jeng ahhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!!!

[@pazu8728]

😂😂😂 Have not heard that saying for long time!

[@Micko350]

7:00 Randy say Worcestershire sauce for me again please! 😂😂😂

[@huggledemon32]

This recipe looks delicious and easy- I tend to batch cook my dinners as I’m disabled and can’t cook every day. This is perfect for batch cooking and is simple too. I also appreciate that we can use beef mince that isn’t too fatty (my gall bladder is playing up so I can’t eat much meat at the moment!😅😩 But the fact that I can use extra lean beef in this and it will still taste good is awesome!🥰 I love Chinese food but a lot of it isn’t suitable for batch cooking and reheating, so dishes like this are perfect!🥰

[@JC-vq2vv]

Can Mr.Lau do the similar dish with flank steak, peas and brown sauce? Childhood favorite of mine but this dish looks awesome as well!

[@tkrstore4334]

I love how your dads Cantonese sounds. It’s very smooth and soft spoke. A lot of people in Hong Kong speak in a much rougher and harder tone

[@msbrownbeast]

He must be a native Taishanese speaker.

[@ethmasterrace4507]

He's actually from Tanishan. At the end you could hear his Taishanese come out when he says come and eat

[@msbrownbeast]

@@ethmasterrace4507 Yes, I thought so!

[@msbrownbeast]

@@ethmasterrace4507 Would be nice if his Dad would use Taishanese in a future cooking video. There's still a lot of Taishanese folks in America.

[@TheJclassic]

Nice

[@goodguyaus]

Haha, even simple things like that little rice crater for the egg brought a dopey grin to my face ☺ 5:12

[@sassymess7111]

Sweet Lord that looks good 🤤🤤🤤🤤🤤🤤

[@fredsmith5782]

This is a very tasty dish. Easy to make but I sometimes get it at the restaurant when I’m too lazy to make it at home

[@meizhou9279]

Now I’m inspired to make this into shepherds pie, with a cheese sauce to bind the rice into the top layer. Thanks Randy and Daddy Lau. 😂

[@Linkuji-Ouji]

I wonder if I can use this as the seasoned ground beef in my croquettes I think it’d be yummy

[@sl8026]

OMG... My mother used to make this often when we were little. I honestly thought that it was a made-up-by-her dish, as we used to be pretty poor while growing up in the late '70's and early '80's and my mum was creative with the little groceries she had ever since she was little growing up on a small village in the New Territories in HK. I love the video's from this channel and Daddy Lau talks exactly like my youngest uncle when it comes to cooking 🙂

[@JJYoon-wj8yi]

This was one of the lunch menus at Royden House Junior School in Hong Kong 1974-75. I remember when I visited my English friend's house at Chung Hum Kok and his Chinese amah cooked this for us. Indian dish Qeema Muteer is quite similar, too. Maybe India influenced the Brits.

[@mathewweeks9069]

Your awesome

[@EternalBliss74]

Your dad is awesome plz let the videos keep coming more often

[@jadehom8067]

My childhood all time fav dish, except my mom put the egg into the gravy 👍🤗

[@iggytse]

This is interesting. I had a dish like this in the mid 80s in Sydney Australia at a yum Cha restaurant. It was a smaller version. Boiled rice was in a straight cylinder bowl, the beef mince was like a solid boil puree. The served at the table with a raw egg crack on top. It was the only time I’ve seen it and I was probably in like the 4th grade primary school. I’m not sure if it was done like that because this was a yum Cha restaurant with lots of steaming equipment and what I’m seeing in this video is the actually traditional recipe.

[@JubeiKibagamiFez]

Damn that looks good.

[@themule199]

在我心中有特殊意義嘅菜式。在重慶求學時聽聞學校附近有茶餐廳，開始經常點窩蛋免治牛肉飯外賣撫慰孤獨的心靈。🥲

[@MadeWithLau]

好多謝您嘅支持！老劉祝福您與家人安康快樂！

[@samuelho3289]

Awesome, can I request a ketchup shrimp episode please?

[@mrslamb1807]

May I ask which cut of the beef did you use for mince?

[@akamoosh218]

do you have to season the wok?

[@AliceLee-rj2ew]

Make me curious if you could use other proteins as well? What about other types of rice? Any type of oil to mix with the beef?

[@lynettesanchez9315]

Yummy

[@ekhc]

I like the shorter video!

[@AutumnS264]

can i eat this with noodles? what kind?

[@ArchangelApollo]

I'm curious on your dad's thoughts of adding unwashed rice to a metal strainer and running cold water over it for a few minutes to wash the rice.

[@malcontent510]

Thanks, your dad is a treasure. 🙃 BTW, I think you meant Cottage Pie - _Shepard's_ Pie is made with _sheep_ (lamb).

[@miketype1each]

Were stir sure. Worcestershire. This recipe looks very tasty!

[@alunjprice]

Lots of Americans seem to have difficulty with the pronunciation of Worcestershire, it’s wustersha, and you drop the ‘shire’ when you combine it with sauce: wuster sauce.

[@jamesyoungquist6923]

Yeah English is such a hodgepodge of languages it can be very hard to know how to pronounce a word you've never seen written before. "Enough" is eenuf, not en-ow-geh. "Squirrel" is skwirl, not sku-ee-rel. And "pronunciation gatekeeper" is not "pro-nun-kiyat-ion ga-teke-eper". There's more exceptions than rules, but the important part is whether (weather) or not effective communication happened

[@zalibecquerel3463]

I've been using those OXO squeeze bottles for my oil, soy sauce, rice wine, rice vinegar, sesame oil etc. Gamechanger. They come in 3 sizes. Really makes it look like I know what I'm doing in the kitchen :). Also, my Dexter Russell chinese chef's knife is still going strong! I think I bought it just as you started the channel. I still re-tell the story that the only way your Dad managed to break one was by using it to chop down trees. And it was the handle, not the blade, that gave out. Classic Daddy Lau!

[@sharmishthabanerjee6852]

Awesome vlog chef, please show Hokkaido spicy meso ramen recipe and chicken paitan ramen recipe please

[@yorilamaz]

Waa~ Muimui is so big now 😍 sry Randy & crew, I haven’t been keeping up with Daddy Lau’s videos lately… we’ve been a “lil” busy these past few months 🤰🏻😆

[@jamesyoungquist6923]

@lau would you ever brown the ground beef first and then add the marinade? That's how i like to make marinara for pasta and the maillard flavor really adds to it

[@rektl2036]

Because it is a quicker cook dish, I think doing so may affect the final texture. In other sauces you stew it for some time so the meat get soft again. But here once it’s cooked, you add the water and make a sauce. There isn’t prolonged stewing to resoften the meat again. I would guess it’s probably okay on fattier minces. But you still need to start on low heat to break apart the meat in the start before browning it more. Else it will remain as big chunks which you don’t want for this dish. Think of it like a Meat Cous Cous kinda texture on how you want the bits of meat to be separated ideally

[@jamesyoungquist6923]

@@rektl2036 ah ok. Thanks for clarifying :)

[@rektl2036]

@@jamesyoungquist6923 oh 1 addition i was watching other videos and saw.. You can add more oil to get more browning, which works for other dishes like mapo tofu base, but for this dish you probably will need to strain the meat / try to scoop out the excess oil (if u used an oiler mix) before add in the sauce and water. Cause the nature of the dish is much less oily, and you want to bind all into a meat sauce

[@HiCy2012]

谢谢大厨详细讲解！还有菜品本身的介绍！ 我是到了美国才在个粤菜大排档小店里认识的这道菜，一直没明白名字是啥意思😅😅 刚用猪肉馅做了，果然不错👍👍终于可以自己做这道嫩嫩的炖肉末啦😋😋

[@MadeWithLau]

非常感謝你的支持！老劉祝福您同家人安康快樂！

[@cekuhnen]

What I found the most surprising comment here was a the similarity to British / Irish versions.

[@liyun4477]

master

[@Joyfuldic]

請問一下，會唔會有機會教整香港版既福建炒飯呢?

[@MadeWithLau]

港式福建炒飯好快推出，好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@lee9604]

What do you do with the egg?? Is it stirred in?

[@pazu8728]

Stir it in when hot. The egg white and york will coat the rice and made it silky. Some people don't like the raw egg so you can just stir up the middle portion and left the edge untouch.

[@johnnychang4233]

The texture of the beef blended by food processor is very pasty, almost like hot dog sausages, unlike the one done with meat grinder which is grittier and more meatball like consistency.

[@dejectedfrogcat2840]

Perfect for struggling students.

[@KinC-si8ve]

小時候常吃

[@MadeWithLau]

非常感謝你的支持！老劉㊗️您和家人安康快樂！

[@KinC-si8ve]

@@MadeWithLau 這些傳統美食慢慢消失了😅

[@uartim]

It is less common in Hong Kong now. raw egg just got heat from rice and the beef, a bit afraid to eat.

[@alblee]

Wash rice with clean water. Right, 當然是的. Houyeh.

[@andrewjweda3972]

The egg is completely raw, is it supposed to stay like that? Can we fry it and add it on top?

[@TheFuriousTee]

America said really struggle with pronouncing Worcestershire sauce😂

[@Loyee2000]

Before around mid-70s at the Hong Kong diners茶餐廳, the old-school免治牛肉minced beef was actually hand-minced/chopped instead of ground beef by a grinder, so there were little lumps and pieces with a very unique texture. Sure they wanted to cut labor cost, right? 免治牛肉飯Minced Beef Rice was one of my favorite dishes at that time but never liked it again since they changed to ground beef! Thus I'm a little disappointed with Daddy Lau this time!

[@aidan6029]

Mincing beef with a food processor is not the same as ground beef. The texture is totally different. At home you have to grind it with either like a hand grinder or a Kitchenaid meat grinding attachment. I tried making burgers with beef minced in a food processor, and it's not the same.

[@zbj418805]

中肯意见： 简短一些好，20秒讲明白。

[@MadeWithLau]

非常感謝你的關注和寶貴意見！我們嘗試盡量減少時間。老劉祝福您同家人安康快樂！

[@talalztube]

what was your reason for hiding the rice cooker brand?

[@user_gov]

Why give free advertising? KZbin is all about sponsorships now, maybe they'll get sponsored by the very brand they use someday 😂

[@artemiabanang9573]

Moco loco

[@erican.c.2176]

Learned a lot from Senior Mr. Lau cooking. I normally don't leave personal comments. Mr. Lau needs to check out his health cognitive and blood pressure. He is fine, but making sure ❤😇😇😇😇

[@everchanging_gluewolf]

青豆...生雞蛋....

[@linkpaivichit7651]

The fat removal. I didn’t see this step when cooking the beef, but it almost ruined my dish if I didn’t drain it out. Otherwise, great dish after we strained out the liquid fat.

[@kooyenleng9051]

Is the egg eaten raw?

[@PianoSkillBoy]

i think the idea is that it cooks in the hot rice

[@Mateuszyk]

running egg turns me kinda off, I’m fine with yolk

[@donalddakota2591]

作为一个土生土长广州人，只能表示在广东餐厅从来没见过也没点过这道菜。香港茶餐厅可能有时有，不过真心不能算是广东经典。 As a native Cantonese brone and raised in Guangzhou, I can only say that I have never seen nor ordered this dish in any Cantonese restaurants in Guangdong. It may be available in some Hong Kong canteens sometimes, but it is FAR from being a "Cantonese Classic," honestly.

[@MadeWithLau]

80年前我在廣州生活咗近20年，那時牛肉供應缺乏，更不知何為免治牛肉，一般餐廳都冇這個餐。我有幸陪香港親戚在長堤路大公餐廳吃過這個餐，後來我自己在北京路的太平館也食過。香港人對這個餐不會太陌生。非常感謝你的關注！老劉㊗️您與家人安康快樂！

[@Pharphette]

That was A LOT of oil

[@MGX93dot]

anyone else tired of them reusing the same images of their dad in every thumbnail?

[@wed3k]

Nope

[@greg.peepeeface]

Love THIS