This five spice Ground Beef and Eggs recipe is one of those low-effort, high-reward meals that’s perfect when you want something flavorful, filling, and fast. It’s one of my go-tos when I need dinner on the table in under 30 minutes and don’t want to fuss with a bunch of ingredients or dishes.
The beauty of this dish is in the simplicity: lean ground beef, a bold five spice sauce, and jammy eggs all cooked in one pan. Serve it over rice, add some chili crisp, and you’ve got a spicy, savory, protein-packed bowl that’s perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- One-pan wonder—less mess, less cleanup
- Bold, savory-sweet Asian-inspired flavors
- Meal prep friendly and reheats like a dream
- High in protein, with room to customize
- Easily made gluten-free or low-carb
What You’ll Need
For the ground beef + sauce:
- Lean ground beef
- Soy sauce (low sodium)
- Oyster sauce
- Chinese five spice
- Granulated garlic
- Ground ginger
- Chili oil or chili crisp (like Lao Gan Ma or S&B)
- Beef or chicken broth (use chicken if your beef broth isn’t great quality)
For the eggs:
- Large eggs
- Chili oil (or any neutral oil) for frying
To serve:
- Cooked jasmine or cauliflower rice (or a mix!)
- Green onions
- Sesame seeds
- Extra chili crisp (because it’s addictive)
Optional additions: A touch of brown sugar or sweetener if you want a little more balance in the sauce.
How to Make It
Brown the ground beef
Start by patting the beef dry with paper towels—this helps it brown better. Heat a pan until it’s hot, then add the beef and let it sit undisturbed for 2–3 minutes to get that nice sear. Once it’s browned, break it up and cook until it’s no longer pink.
Add the sauce ingredients
Pour in the soy sauce, oyster sauce, five spice, garlic, ginger, chili oil, and broth. It might seem like too much liquid at first, but just trust the process—let it simmer over medium-high heat for about 10 minutes until it reduces to a rich, thick sauce.
Create space for the eggs
Once the sauce is ready, use your spatula to make 4 little wells in the beef. Add a little chili oil to each well, then gently crack an egg into each one.
Cover and cook the eggs
Lower the heat and cover the pan. The steam will cook the egg whites while the yolks stay nice and runny. Watch closely so you don’t overcook them—especially if you like your yolks jammy.
Serving Suggestions
Serve your five spice beef and eggs over a bowl of hot jasmine rice, cauliflower rice, or a combo of both. Top it with:
- A spoonful of chili crisp or extra chili oil
- Chopped green onions
- A sprinkle of sesame seeds
- Optional: Crunchy wonton strips for texture
Pro tip: This is super tasty with air-fried cauliflower fried rice if you’re keeping things low-carb.
Storing and Reheating
This dish is ideal for meal prep! Store the beef and eggs in an airtight container in the fridge for 3–4 days. Reheat in the microwave for 60–90 seconds. If you’re pairing with rice, store them together so you can reheat everything in one go.
Want to prep in advance but keep the eggs fresh? Cook the beef and sauce first, and make your eggs fresh when you’re ready to eat.
Ground Beef and Eggs
This five spice Ground Beef and Eggs recipe is one of those low-effort, high-reward meals that’s perfect when you want something flavorful, filling, and fast.
Ingredients
- 1 pound ground beef (96/4)
- 1 teaspoon olive oil
- 2 tablespoons (30g) low sodium soy sauce
- 2 tablespoons (38g) oyster sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon Chinese five spice
- 2 cups beef bone broth
- 4 large eggs
- 1 tablespoon chili oil (or oil of your choice)
- Cooked rice, sesame seeds, green onion, for serving
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and brown the ground beef, breaking it apart and cooking it through completely.
- While the beef cooks, stir together the garlic powder, ground ginger, and Chinese five spice. Mix the spice blend with the soy sauce and oyster sauce. Once the beef is fully cooked, pour in the sauce mixture and beef bone broth.
- Let the mixture simmer until the liquid reduces into a thick, rich sauce—this should take about 10 minutes.
- Lower the heat to medium-low and use a spoon to create four small wells in the beef. Drizzle a little chili oil into each well, then crack an egg into each one. Cover the skillet and cook until the eggs are set to your preferred doneness.
- Turn off the heat and finish with a garnish of green onion, sesame seeds, and an extra drizzle of chili oil if you like. Serve warm with rice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 859Total Fat 52gSaturated Fat 18gTrans Fat 2gUnsaturated Fat 29gCholesterol 387mgSodium 1083mgCarbohydrates 20gFiber 3gSugar 4gProtein 73g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
