Entree: China – Macau – Minchi (Macanese home-style sauté of minced meat and diced potatoes flavored with soy and Worcestershire, often topped with a fried egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 19 min

Total 34 min

Ingredients

- 1 lb (454 g) ground beef (can use a 50/50 mix of beef and pork)
- 2 medium potatoes, peeled and diced, about 12 oz (340 g) total
- 1 medium onion, diced, approx. 6 oz (170 g)
- 2 cloves (about 6 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tbsp (15 ml) ketchup
- 1 tsp (4 g) sugar
- 1/4 cup (60 ml) water or low-sodium chicken stock
- 2 scallions, sliced, about 2 tbsp (12 g) for garnish
- Salt and black pepper to taste
- 4 large eggs, approx. 50 g each (optional, fried to serve on top)

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat; add diced potatoes and cook, stirring occasionally, until golden and nearly tender, about 8–10 minutes. Remove and set aside.
2. Add remaining 1 tbsp (15 ml) vegetable oil to the pan; add diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds more.
3. Add ground beef to the pan, breaking it up with a spatula; brown thoroughly until no pink remains and any moisture has mostly evaporated, about 6–8 minutes.
4. Return potatoes to the skillet with the meat. Stir in soy sauce, Worcestershire sauce, oyster sauce (if using), ketchup, sesame oil, sugar, and 1/4 cup (60 ml) water or stock. Stir to combine and simmer 2–3 minutes until flavors meld and sauce is slightly reduced.
5. Taste and adjust seasoning with salt and black pepper. Stir in sliced scallions, reserving a little for garnish.
6. If using eggs, fry 4 large eggs in a separate pan to desired doneness. Serve minchi over steamed rice, topped with a fried egg and remaining scallions.