Lu Rou Fan

Instructions

1. 1 Heat the shallot frying oil in a heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, for five to six minutes until the fat renders and the meat turns deep brown.
2. 2 Add the fried shallots to the browned beef and stir for one minute. They will begin to dissolve into the meat, releasing their sweet, smoky flavour which is the signature taste that defines this classic Taiwanese comfort dish.
3. 3 Pour in the soy sauce, dark soy sauce, rice wine, five-spice powder, brown sugar, and white pepper. Stir everything together for two minutes, allowing the sugar to caramelize slightly and the spices to bloom in the hot oil.
4. 4 Add the water and bring the mixture to a boil. Gently lower the peeled soft-boiled eggs into the liquid, nestling them among the meat. Reduce heat to the lowest setting, cover, and simmer for forty to fifty minutes.
5. 5 Stir the braised mixture occasionally to prevent sticking, and turn the eggs halfway through so they absorb colour evenly. The sauce should reduce to a thick, glossy, deeply savoury gravy that coats the back of a spoon.
6. 6 Remove the eggs and halve them lengthwise, revealing the jammy, golden yolks. Taste the braised beef and adjust the seasoning with additional soy sauce or sugar if needed. The balance should be savoury-sweet with a hint of warm spice.
7. 7 Scoop steamed jasmine rice into bowls, spoon the braised beef and its rich sauce generously over the top, and place an egg half on each serving. Garnish with pickled cucumber or daikon for a bright, tangy contrast to the rich meat.