An easy, flavorful Thai beef and rice bowl with stir fried ground beef, brown or white rice, sautéed greens and a fried egg.
Adapted from a recipe in Cooking Light
- 2 1/2 teaspoons sugar
- 2 1/2 teaspoons Thai chile paste (I like the Thai Kitchen Roasted Chili Paste)
- 2 1/2 teaspoons Thai fish sauce
- 1 tablespoon soy sauce (low-salt is fine)
- 1 tablespoon minced garlic (about 3 medium cloves)
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you prefer less heat)
- 2 tablespoons canola or grape seed oil, divided
- 12 ounces ground beef
- 3 small baby bok choy, cut lengthwise into quarters (cabbage, kale or spinach can be substituted)
- 4 large eggs
- 2 1/2 cups cooked brown or white rice, reheated
- Sriracha hot sauce
- Make the rice ahead of time or reheat 2 1/2 cups of leftover rice.
- Whisk the sauce ingredients in a small bowl: Sugar (2 1/2 teaspoons), Thai Chile Paste (2 1/2 teaspoons), fish sauce (2 1/2 teaspoons), soy sauce (1 tablespoon), garlic (1 tablespoon) and crushed red pepper flakes (1 teaspoon)
- Heat a large cast-iron skillet or wok over high heat. Add oil (2 teaspoons) and swirl to coat. Add the ground beef to pan and 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. This step is optional.
- Add the sauce to the pan, stir-fry for 30-40 seconds, transfer to a bowl, and tent with foil to keep warm.
- Add 1 1/2 teaspoons oil to the pan and turn heat high. Add the bok choy and stir-fry 2 minutes or until crisp-tender. Season with a pinch or two of salt and place in the bowl with beef.
- Wipe pan clean with a paper towel. Heat remaining oil (2 1/2 teaspoons) in the pan over medium heat; swirl to coat. Crack the eggs, 1 at a time, into the 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 the rice, beef, and bok choy among 4 bowls. Top each bowl with a fried egg. Season eggs with a little salt. Serve immediately, garnished with Sriracha, if you like.
Substitutions for Bok Choy: My favorites substitutions in this dish are Napa cabbage, spinach and kale. Choose about 1 cup of kale or cabbage per person and note that these will take a bit longer to cook than baby bok choy. Spinach cooks extremely fast and shrinks a lot, so you'll need more like 4 cups (3-4 ounces) per person.
[This post first appeared on Panning The Globe in March 2015. It was updated in April 2020 with new added nutritional information, clarifying details in the written post and clearer instructions in the recipe.]
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: stir fry
- Cuisine: Thai
Keywords: Thai beef rice bowl with bok choy and a fried egg, ground beef stir fry with rice and bok choy