Macau-Style Saucy Minchi Beef Rice

Mix the beef with 1 tbsp light soy sauce, 0.5 tbsp sugar and 2 g pepper; marinate refrigerated for 10 minutes. Dice the onion. Mix the remaining 2 tbsp light soy sauce with ketchup, wine, starch, dark soy sauce and 50 ml water.

Poach the egg in water until both yolk and white are firm, then set aside on a clean plate. Melt butter in a frying pan and gently fry the onion until soft; add beef and break it up as it cooks.

Add the mixed sauce and remaining 2 g pepper. Cook, stirring, until sauce thickens and the minced beef reaches 71°C. Spoon over hot rice, top with the cooked egg and optional chopped scallion.