Beef Carrot Veggies topped with Egg

(recipe by TheSalmons)


Optional: Cook regular rice or prepare cauliflower rice or substitute with another food of your choice like peppers, mushrooms, eggplant, etc.

Prepare other ingredients:

Combine the grated carrots and sliced white bottoms of the scallions in a large bowl. Stir in 1-2 tbsp rice vinegar and let marinate for at least 10 minutes.

Make sauce: Whisk together soy sauce, sesame oil, 1 tbsp. vinegar, sugar, 1/2 tbsp. sesame oil, gochujang and 1 tbsp. water.

Cook the bok choy: Heat the remaining sesame oil in a pan over medium high heat. Add the chopped garlic and bok choy (or celery) and cook, stirring occasionally for 2-3 minutes. Transfer to a bowl and set aside while the beef cooks.

Cook the beef: Cook the beef in an even layer in the same pan. Season with salt and pepper. When the meat is lightly browned, add the sauce. Continue cooking, stirring for another 1-2 minutes until the meat is cooked through. Set meat aside while the eggs cook.

Cook eggs: Heat a little olive oil (or butter or bacon fat) in the same pan. Crack two eggs and fry until the whites are set and yolks are cooked to your desired degree of doneness.

The above makes two servings. Arrange each plate attractively with everything (rice, meat, carrots, veggies) in four quadrants. Top with a fried egg and sprinkle with sesame seeds if desired.

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Lynn Salmon <>{
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