Photo: Brian Kennedy; Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1/2 cup beef, 1/2 cup rice, 3 pieces bok choy, and 1 egg)

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

How to Make It

Step 1

Combine first 4 ingredients in a small bowl.

Step 2

Heat a large cast-iron skillet or wok over high heat. Add 2 teaspoons 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 1/2 teaspoons 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.

Step 3

Wipe pan clean with a paper towel. Heat remaining 2 1/2 teaspoons 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.

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