Chinese
✤2 ½ tsp sugar
✤2 ½ tsp Asian chili paste
✤2 ½ tsp fish sauce
✤2 ½ tsp soy sauce
✤2 tbsp vegetable oil, divided
✤3 cloves garlic, minced
✤12 oz 90%+ lean ground beef
✤1 tsp red pepper flakes
✤3 baby bok choy, cut lengthwise into quarters (~251g)
✤4 large eggs
✤OPTIONAL: 2 cups cooked brown rice
❖In a small bowl, combine the sugar, chile paste, fish sauce & soy sauce.
❖Heat a large cast iron pan or wok over high heat, then add 2 tsp of the oil, swirling to coat. Add the garlic and stir fry 10 seconds. Add the beef and stir fry 2 minutes or until cooked. Stir in the sauce mix and cook 30 seconds or until sauce thickens slightly. Transfer food to a plate and keep warm.
❖Add 1 ½ tsp oil & red pepper flakes to the pan, cooking for 10 seconds. Add bok choy and stir fry 2 minutes or until crisp-tender. Transfer to plate with the beef.
❖Wipe pan clean with paper towel, then heat remaining 2 ½ tsp oil in pan over medium heat. Crack eggs one at a time into pan and cook 2 minutes. Cover pan and cook for 1 minute.
❖In bowls, combine optional rice with all food and top with egg.
