One of the advantages to having your college graduate daughter move back in with you while she looks for grad schools, is you get someone who will cook for you! At least I did when my daughter moved back home. So when she offered to to make Minced Beef with Bok Choy and Fried Egg from Cooking Light, I was all in.
She made some minor changes to it for me to keep it Weight Watchers Simply Filling and we both agreed that while the recipe called for Baby Bok Choy and we could only find full size Bok Choy, it was a fine substitute but needed to be further chopped than quartered as the original recipe stated.
Minced Beef with Bok Choy and Fried Egg – apologies for the picture quality, apparently I needed to clean my phone lens
Ingredients
- 2 1/2 teaspoons sugar (yes I know, the sugar makes it non-SF but while we included it this time and I counted a point, next time I may try to leave it out).
- 2 1/2 teaspoons Thai chile paste
- 2 1/2 teaspoons fish sauce
- 2 1/2 teaspoons lower-sodium soy sauce
- 4 teaspoons canola oil, divided
- 3 garlic cloves, minced
- 12 ounces 96% lean ground beef
- 3/4 teaspoon crushed dried Thai chile or crushed red pepper
- 1 bok choy, chopped
- 4 large eggs
- 2 cups cooked brown rice (see my notes on microwaving brown rice)
Directions
Combine the first four ingredients in a small bowl (sugar through soy sauce). Heat a large cast iron skillet, non stick skillet or wok over high heat. Add 2 teaspoons oil, swirl to coat and then garlic, so it sizzles for 10 seconds (careful don’t burn it). Add beef, breaking up with a wooden spoon and cook for 2 minutes or until done. Stir in soy sauce mixture and cook until thickens, about 30 seconds. Set mixture aside in a bowl.
Add 2t oil to same skillet, swirl. Add crushed red pepper, cook for a few seconds. Add bok choy and cook until crisp tender. We like it so the white parts of our bok choy get a little brown, so that’s what we did.
Now, here, the original recipe has you add the bok choy to the bowl with the meat and then cleans the pan and cooks the eggs in the same pan, adding an addition 2t oil first. What we did was spray a really good non-stick skillet with Pam and cook the eggs in that to save that oil. So…
Heat a good non-stick skillet with cooking spray. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute or until whites are set.
Divide rice, bok choy, beef among four bowls and top each with an egg. Drizzle siracha as you like.
It was delicious and I’m looking forward to having her make it again for me! Oh, and if you’re counting points, the original recipe (using 90% lean ground beef, and 6teaspoons oil), came in at 11PPV. I didn’t enter our values, but I’d figure 10ppv.