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.
Thai Beef, Bok Choy and Egg Platter printed from https://casaveneracion.com/thai-beef-bok-choy-egg-platter/ for personal use only. Not for republication nor distribution.