Minced Beef with Bok Choy and Fried Egg

So D made this.  He said it was a little more intense in making than a usual CL recipe.  Something about how to keep the Bok Choy warm.

It was good though.  D used 1lb of ground beef because we have long figured out that 1lb in Kroger terms equals 15oz on a good day, but we got some marked down, and had a coupon so we had it in the freezer.  So there's that.

We can't have as lunch left overs (at work) because of the egg.  But still we would have again.  D said next time though, he would cut the Bok Choy and stir fry it with the meat.  Sounds good to me.

Minced Beef with Bok Choy and Fried Egg

Photo by ALB

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

Yield: Serves 4 (serving size: 1/2 cup beef, 1/2 cup rice, 3 pieces bok choy, and 1 egg)

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

Preparation
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.

Nutritional Information
Calories: 420; Fat: 21.4g; Saturated fat: 5.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 3.7g; Protein: 28g; Carbohydrate: 29g; Fiber: 3g; Cholesterol: 241mg; Iron: 4mg; Sodium: 675mg; Calcium: 144mg

Cooking Light, March 2015