A tasty and filling breakfast dish, this Thai beef, bok choy and egg platter is flavored with shallots, garlic, ginger, chilies, lemongrass and kaffir lime leaves, and seasoned with fish sauce and a bit of sugar. Enjoy it for breakfast or any time of the day. Prep time is 10 minutes. Cook time is 10 minutes.
The ground beef component is the most versatile part of this dish. You can add pretty much anything to the meat—chopped carrot, bell peppers, Thai basil, cilantro (the roots are especially good for cooking) are just among my recommendations. Adding vegetables to the ground beef will not only double the volume but the veggies will also add flavors and color.
If, however, you’re working with limited ingredients, or if you have very little time to prepare a meal, you may choose to stick with the basics—shallots, garlic, ginger, lemongrass, kaffir lime leaves and chilies.
What you don’t want to do is take short cuts with the seasonings. To get those authentic Southeast Asian flavors, you need fish sauce, lime juice and a pinch or two of sugar.
The bok choy was cooked in the drippings of the ground beef. A little bone broth was added to create steam. During the short cooking time, the bok choy soaks up all the spicy, herby, meaty flavors from the ground beef.
Baby bok choy is ideal for this dish. If your bok choy stalks are rather large, they should still be good although the cooking time will be longer by a few minutes.
Thai Beef, Bok Choy and Egg Platter
For the ground beef
Peel the shallots, garlic and ginger.
Finely chop the shallots.
Mince the garlic.
Grate the ginger.
Finely slice the chilies.
Discard the outer layers and leaves of the lemongrass. Finely chop the tender portion inside (see how).
Lightly pound the kaffir lime leaves.
Heat the cooking oil in a wok or frying pan. Over medium heat, saute the shallots, garlic, ginger, chilies, lemongrass and kaffir lime leaves until everything appears mushy.
Add the beef to the aromatics. Turn up the heat to high and cook, stirring, until the meat is lightly browned.
Pour in the bone broth and fish sauce. Stir in the sugar. Bring to the boil and cook, stirring occasionally, until quite dry.
Turn off the heat. Squeeze the lime juice over the ground beef and stir. Taste. Add more fish sauce or sugar, or both, if needed.
Scoop out the ground beef and divide among three plates. Discard the kaffir lime leaves.
To the drippings in the pan, stir in 2 tablespoons bone broth and heat.
Lay the bok choy, cut side down, side by side in the pan. Cover the pan and let the bok choy cook in the steam until tender. How long the steaming should be depends on how large your bok choy stalks are.
To assemble the dish, scoop rice on one side of the plates. Lay the bok choy, cut side up, beside the ground beef. Top the rice with fried egg.