Ingredients
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1 lb. (90% lean) ground beef
4 tbsp. neutral oil, divided
Kosher salt
1/4 c. oyster sauce
1/4 c. reduced-sodium soy sauce
3 tbsp. molasses
2 tbsp. fish sauce
1 tbsp. granulated sugar
1 red bell pepper, seeds and ribs removed, sliced into 1/4″-thick strips
1 medium carrot, cut into 2″ matchsticks
2 red Fresno chiles, sliced into rings
3 scallions, green and white parts separated, sliced
2 cloves garlic, sliced
1 tbsp. chopped peeled ginger
1 oz. fresh basil leaves (about 1 1/2 c. packed)
4 large eggs
Cooked white rice, for serving
See All Nutritional InformationChevron Down Directions
Step 1
In a large stainless steel skillet over high heat, heat 1 tablespoon oil and swirl to coat skillet. Add beef and break into small pieces with wooden spoon to create a single layer; season with salt. Cook, stirring occasionally, until beef is cooked through and starting to get a brown crust, 5 to 6 minutes. Using a slotted spoon, transfer beef to a plate.
Step 2
Meanwhile, in a small bowl, whisk oyster sauce, soy sauce, molasses, fish sauce, sugar, and 1/4 cup water until sugar is dissolved.
Step 3
Reduce heat to medium-high. In same skillet, cook bell pepper, carrots, a pinch of salt, and 1 tablespoon oil, stirring occasionally, until peppers begin to soften, about 5 minutes. Add chiles and cook, stirring, until starting to soften, about 2 minutes. Add white scallion parts, garlic, and ginger and cook, stirring occasionally, until fragrant, 1 to 2 minutes more.
Step 4
Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until sauce is thickened and glossy, 3 to 4 minutes. Reduce heat to low and add basil. Cook, stirring, until basil is wilted, about 2 minutes. Return beef to pan. Toss until beef is coated with sauce. Top with green scallion parts.
Step 5
In a small nonstick skillet over medium heat, heat remaining 2 tablespoons oil. Crack eggs into pan and cook until whites are set, 3 to 4 minutes; season with salt.
Step 6
Divide rice among bowls. Top with beef, sauce, and an egg.Directions
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