
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 |

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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