Prepare the ingredients: Chop the sweet onion into smaller pieces, and mince the garlic. Set aside. Mix the beef broth, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and cornstarch and set aside.

Cook the ground Beef: Add cooking oil to the wok or cast-iron skillet, and sauté the chopped onion and minced garlic until fragrant over medium-high heat. Add the ground beef to the wok, breaking it apart with a spatula or spoon. Cook the ground beef until it's browned and cooked through, stirring occasionally to break up any large chunks, about 5-6 minutes. Drain any excess fat.

Add the frozen peas: Mix the frozen peas into the beef mixture and continue stirring for 1-2 minutes or until they reach your desired level of tenderness. (Be careful not to overcook them, as they can become mushy if cooked too long.)

Pour in the sauce: Pour in the sauce and stir everything together until well combined and the sauce starts to thicken, about 1-2 minutes.

Create the egg nests: Crack the eggs into the center of the skillet, allowing them to spread out and form a nest-like shape in the middle of the beef. Ensure the eggs turn to a semi-raw texture or until the egg whites (edges) start to set. Turn off the heat immediately.

Serve and garnish: Transfer the Cantonese ground beef and egg mixture to a serving bowl and serve hot with steamed white or brown rice. If you want, garnish with chopped green onions and red chili flakes. Enjoy!