Creative Culinary Solutions

Minced Beef with Bok Choy and Fried Egg

For a little extra heat and a pop of color, drizzle a few drops of LUDA’s Sriracha Sauce over the eggs right before serving.

Difficulty: 5/20
Yield serving: 4
Preparation time: minutes
Cooking time: minutes

Difficulty

5/20

Yield serving

4

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 2.5 tsp (13 mL) of sugar
  • 2.5 tsp (13 mL) of Thai chile paste
  • 2.5 tsp (13 mL) of fish sauce
  • 2.5 tsp (13 mL) of lower-sodium soy sauce
  • 2 tbsp (30 mL) of canola oil, divided
  • 3 garlic cloves, minced
  • 12 oz of 90% lean ground beef
  • 3/4 tsp (4 mL) of crushed dried Thai chile or crushed red pepper
  • 3 small baby bok choy, cut lengthwise into quarters
  • 4 large eggs
  • 2 cups (500 mL) of cooked brown rice
  • 2 tbsp (30 mL) of prepared Instant Sriracha Sauce Mix

Preparation

  • Combine first 4 ingredients in a small bowl.
  • Heat a large cast-iron skillet or wok over high heat. Add 2 tsp oil; swirl to coat. Add garlic; stir-fry 10 seconds. Add beef to pan; stir-fry 2 minutes or until beef is done. Stir in soy mixture; cook 30 seconds or until sauce thickens slightly.
  • Place on a plate; keep warm. Add 1.5 tsp oil and crushed red pepper to pan; cook for 10 seconds. Add bok choy; stir-fry 2 minutes or until crisp-tender. Place on plate with beef.
  • Wipe pan clean with a paper towel. Heat remaining 2.5 tsp oil in pan over medium heat; swirl to coat.
  • Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute or until whites are set.
  • Divide rice, beef, and bok choy among 4 bowls. Top each dish with 1 egg, and add some Sriracha sauce, to taste.

Ingredients

  • 2.5 tsp (13 mL) of sugar
  • 2.5 tsp (13 mL) of Thai chile paste
  • 2.5 tsp (13 mL) of fish sauce
  • 2.5 tsp (13 mL) of lower-sodium soy sauce
  • 2 tbsp (30 mL) of canola oil, divided
  • 3 garlic cloves, minced
  • 12 oz of 90% lean ground beef
  • 3/4 tsp (4 mL) of crushed dried Thai chile or crushed red pepper
  • 3 small baby bok choy, cut lengthwise into quarters
  • 4 large eggs
  • 2 cups (500 mL) of cooked brown rice
  • 2 tbsp (30 mL) of prepared Instant Sriracha Sauce Mix

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