Minchi is a beloved comfort food that combines ground meat with potatoes, rice, onions, and aromatic spices, topped with a fried egg. It’s a dish that encapsulates the influences of Portuguese cuisine on Macau’s culinary landscape. Some people prefer to mix the fried potatoes into the beef after the final stir fry. Feel free to do so, if you prefer.
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Macanese-Style Beef Minchi
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4 1x
Ingredients
Beef
¾ lb (375 g) Lean Ground Beef Chuck
1 tsp (5 mL) EACH salt and granulated sugar
¼ tsp (1 mL) pepper
1 tbsp (15 mL) dry white wine
2 tsp (10 mL) EACH light soy sauce and dark soy sauce
Potatoes
1 lb (500 g) russet potatoes, peeled and cut into ¾-inch (2 cm) cubes
2 tsp (10 mL) salt
2 tbsp (30 mL) olive oil
Stir-Fry
1 tbsp (15 mL) EACH dry white wine and rice vinegar
1 tsp (5 mL) light soy sauce
½ tsp (2 mL) EACH salt and granulated sugar
¼ tsp (1 mL) pepper
2 tbsp (30 mL) olive oil, divided
1 cup (250 mL) finely diced onion
4 cloves garlic, minced
4 bay leaves
4 oz (125 g) Portuguese Linguiça sausage, finely diced
4 eggs
To Serve
Hot cooked rice
Green onions, thinly sliced
Instructions
- Beef: Combine beef, salt, sugar, pepper, wine, light soy sauce and dark soy sauce in a bowl, mixing well. Cover and refrigerate while preparing remaining ingredients.
- Potatoes: Bring 4 cups (1 L) water to a boil over high heat in a small saucepan. Add potatoes and salt; return to a boil. Boil for 2 minutes. Drain well. Heat oil over medium heat in a heavy, nonstick skillet. Add potatoes and cook, turning frequently, for about 8 to 10 minutes or until golden brown on all sides. Remove from the heat and set aside.
- Stir-Fry: Meanwhile, combine wine, vinegar, soy sauce, salt, sugar and pepper in a small bowl; set aside.
- Set kitchen fan to HIGH. Heat a 14- to 16-inch (35 to 40 cm) wok or heavy skillet over high heat until it smokes. Turn off the heat and swirl in 1 tbsp (15 mL) of the oil (this seasons the wok). Return to medium heat. Add beef and cook, stirring often and using back of spoon to break up into small chunks, for about 8 to 10 minutes or until beef is browned and thoroughly cooked.
- Push the beef up the side of the wok, letting the oil drain into the bowl of the wok. Add onion, garlic and bay leaves to the oil. Stir-fry for about 2 to 3 minutes, until the onion is soft and translucent. Add sausage and stir-fry for 1 minute. Scrape the beef back down into the bowl of the wok. Drizzle in wine mixture; stir well to combine. Remove from heat.
- Return potatoes medium-low heat; reheat, stirring occasionally, until hot.
- Meanwhile, heat a large nonstick skillet over medium heat. Add remaining 1 tbsp (15 mL) oil and crack in the eggs. Fry the eggs, basting with the oil until the whites are set and the yolks runny or to desired doneness.
- Spread rice in the centre of each serving plate; top with the beef mixture, dividing equally, and place the potatoes beside the rice. Top each serving with a fried egg. Sprinkle with green onions and serve immediately.
Notes
Olive oil is a common cooking oil in Macau. You can use peanut oil, or another neutral-flavoured oil if you prefer.
Linguiça is a cured, and often smoked, Portuguese sausage.
