You can do it all when you’ve got post-workout dinners that cook themselves while you’re in the shower 🚿 For this meal, took inspo from a childhood favorite meal (steamed egg) but added a few more bits to make it a fuller meal!
But my favorite part about this meal is not having to worry about anything burning, since this whole meal comes together through steam!
Every time I make these types of dinners, its all about layering:
The Base here is made of the steamed eggs
The Flavor comes from the beef topping
The Protein is packed from the beef and eggs
This steamed egg has all three!
2 eggs
1 cup of chicken stock (used chicken bouillon + water)
1/2 lb of ground beef
4 slices of ginger
3 cloves of garlic, thinly sliced
2 tbsp of sichuan noodle sauce (this one specifically)
1 tsp shaoxing wine
1 head of bok choy
1 tsp of soy sauce (my favorite brand)
1 tsp of sesame oil (highly reco this one)
In a bowl, whisk together the eggs first, then slowly stream in the chicken stock, making sure to constantly whisk
Set a pot on the stove with plenty of water and a steamer basket
To prep the bok choy, slice it up into 1 inch pieces
Once the water comes to a boil, place the bowl of eggs in the steamer basket then go to take your shower
When you’re done, eggs should be done (takes ~15 mins) and the eggs should be jiggly but set so it’ll be able to hold the toppings
If you’re not sure, try placing a piece of bok choy on top and if the egg holds, it’s done!
Add the bok choy pieces on top of the eggs to steam while you’re prepping the beef which takes ~5 mins
In a pan on medium heat, start by sauteeing the ginger first then adding the ground beef after
Once the beef is starting to brown, mix in the garlic
Keep cooking until all the beef is nicely browned before adding in the noodle sauce and deglazing with shaoxing wine
Ladle the beef on top of the bok choy and egg, then serve with a tsp of soy sauce + sesame oil
No posts
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.