For a little extra heat and a pop of color, drizzle a few drops of Sriracha over the eggs right before serving.
2 1/2 teaspoons sugar
2 1/2 teaspoons Thai chile paste
2 1/2 teaspoons fish sauce
2 1/2 teaspoons lower-sodium soy sauce
2 tablespoons canola oil, divided
3 garlic cloves, minced
12 ounces 90% lean ground beef
3/4 teaspoon crushed dried Thai chile or crushed red pepper
3 small baby bok choy, cut lengthwise into quarters
4 large eggs
2 cups cooked brown rice
How to Make It
Combine first 4 ingredients in a small bowl.
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.
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.
I pretty much did everything as prescribed, but i did use sambal for the thai chili paste, doubled the sauce (i would triple next time), and fried the eggs!I also cooked the bok choy for a good while so it had a nice char and was not raw.One other change was roasted cauliflower rice instead of real rice, it was lovely!I was so impressed with the results! It's definitely in the rotation! Delicious!
Just the right amount of heat for us (teen said too hot); we did more than double the sauce - 2 T each of the 4 ingredients - then used some of that over the bok choy which made it caramelize just perfectly. It went together super fast. I would make again. Could change up the ground beef to ground turkey or lamb or chicken.
I LOVE this recipe!! It is quick and easy and delicious! You make it as spicy as you want, is really good as leftovers. Makes my coworkers jealous when I take it for lunch. I have made it with kale instead of bok choy with very good results.
This turned out way better than I anticipated. I wanted a quick one-dish meal and decided to try this. Husband LOVED it and commented on how good it was as he wolfed down multiple helpings. I used chili garlic sauce because that's what I had on hand. Left out the red chili flakes because Husband doesn't like food too hot. Doubled the sauce. Was excellent. Will make again for sure!
I used leftover steak instead of ground beef and added the steak, dried garlic and sauce to the pan all at once. Otherwise, I followed the recipe. My husband isn't wild about Thai food, but he lapped up the sauce and wished for more. I swooned over the dish, it was so delicious. It had everything I love - fried eggs, baby bok choy, steak and a savory sauce. I'm always looking for ways to use up leftover steak, so this recipe will definitely be a go-to. Oh, and did I mention that it's fast. Dinner came together quickly after a day at work. You can't ask for anything more from a weeknight supper.
So, "Thai Chili Paste" is not a very descriptive term when you go the Asian market to look for this thing. I'm not afraid of the market, I buy Japanese and Korean stuff all of the time, but not usually Thai. After doing a lot of searching online, I believed that "Thai Chili Paste" meant Nam Prik Pao. Of course, even with that Thai name, none of the jars in the stores say that. I picked up the yellow and red Pantai brand "Chili Paste With Soya Bean Oil" which was assured to me on a Thai food blog to be Nam Prik Pao.After finding that ingredient, if you are not used to Fish Sauce, I would pick some up at the asian market as well. Three Crabs is what a lot of people use, so I would start there, but after researching fish sauce, there are better ones out there as well like Red Boat. Also, if you are not used to fish sauce, be ready for the smell most likely. Get past that though -- fish sauce delivers a lot of umami to your food and is corner stone to south east asian food like Thai and Vietnamese food. Just DO NOT break the bottle of fish sauce!Overall this dish was very tasty. The Nam Prik Pao is not very spicy, so adding the Sriracha made it perfect. I cooked mine in my wok. Very quick dish to make. I would make this again for sure!