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Minced Beef with Bok Choy and Fried Egg

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.

Ingredients

  • 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

Nutrition Information

  • calories 420
  • fat 21.4 g
  • satfat 5.7 g
  • monofat 10.3 g
  • polyfat 3.7 g
  • protein 28 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 241 mg
  • iron 4 mg
  • sodium 675 mg
  • calcium 144 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl.

  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.

  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.