Inspired from Panning the Globe
For the Sauce
• 2 1/2 teaspoons honey
•2 1/2 teaspoons chile paste (I like the Thai Kitchen Roasted Chili Paste)
•2 1/2 teaspoons Thai fish sauce
•1 tablespoon soy or Tamari sauce (I use low sodium organic Tamari)
•1 tablespoon minced garlic (about 3 medium cloves)
•1 teaspoon crushed red pepper flakes
For the Stir-Fry
•2 tablespoons grapeseed or coconut oil (divided)
•12 ounces ground beef
•3 baby bok choy (small, cut lengthwise into quarters)
•4 large eggs
•2 1/2 cups brown rice
•Sriracha or clean hot sauce (optional)
•Note: Make the rice ahead or reheat 2½ cups of leftover rice.
•Make the Sauce: Whisk the sauce ingredients in a small bowl. Set aside.
•Cook the Stir-Fry: Heat a large cast-iron skillet or wok over high heat. Add 2 teaspoons oil; swirl to coat. Add the beef to pan. Stir-fry 2 minutes or until beef is no longer pink. At this point I like to briefly remove the pan from the heat, tilt it, and spoon out some of the rendered fat from the pan but this step is optional. Add the sauce to the pan. Stir-fry for 30-40 seconds. Scrape the meat mixture into a bowl and tent with foil to keep warm.
•Add 1½ teaspoons oil to pan. Add bok choy and stir-fry 2 minutes or until crisp-tender. Place on plate with beef. Tent with foil.
•Wipe pan clean with a paper towel. Heat remaining 2½ 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 longer or until the whites are set and eggs are cooked to your liking.
•Divide rice, beef, and bok choy among 4 bowls. Top each bowl with a fried egg. Serve immediately, garnished with Sriracha, if you like.
Use grass feed/organic beef and cage-free/organic eggs when possible.