This dinner's got protein. It's got greens. A shining finish. And a glorious, runny-yolked engine that'll make your taste buds go VROOM! So, ditch the takeout driver, and let's get this show on the road.
The Specs
A Modest Hunk of Beef – About 4-6 oz. You can go a little heavy here, and save some for the next race before you add the greens. you’ll thank yourself!
A Vibrant Pile of Greens – Mustard greens give the dish th eperfect zest. Wash thoroughly! Sand and grit will dull the finish.
A Cutting Edge Egg Engine – Upgrade to extra large for a little more horsepower.
Salt and Pepper Steering and a Flavor Charged Intake – Paprika for a smoky drift or try a pinch of cayenne for fire off the line.
Add just a spritz of your favorite cooking oil, and this dish handles like a dream.
The One Pan Grand Prix!
Start your engines!
Gather ‘round, Beef Bits! Think of this as a drag race. We’re not going for a slow drawn out cruise today; we need speed and flavor. So, smack those one square inch beef bits with a mallet and drizzle a bit of oil on them. Adjust with a touch of salt, pepper, and your favorite spice blend. Don’t be timid! Let him know you mean it – these little guys need some encouragement to pack that punch.
Warming up
Drag out your favorite heavy bottomed pan. Put it over medium high heat and add just enough oil to make the pan shimmer. We’re not looking for a spitfire, just a gentle sizzle when our beef hits the pan.
Beef takes the lead
In go the seasoned beef bits. No crowding! Spread those pieces out in a single layer if you can – we want them to brown, not steam. Let them do their thing for a few minutes without too much fussing. The trick is, those bits will release from the pan when they’re ready. So shake your pan now and then. When the meat comes free, give them a toss and brown the other side. They only need a minute or so to brown on this side, so don’t stall here, or they’ll overcook.
Greens, coming up on the inside
Push the beef to the outer edges of the pan and add a spritz of oil, but only if you need to. Keep in mind the greens will release water right away, so they are not likely to stick. If you got a handle on the throttle, you should be fine.
Turn 1 – The greens look like a mountain, and you think you’ll never eat them all, but trust me, toss them in. They’re about to dramatically wilt, like they’ve just been demoted to tire changes.
Turn 2 – Keep them moving, otherwise they will stick.
Turn 3 – As soon as they wilted enough to make room, use your spoon or spatula to create a little pit in the center of your beef and greens mixture. This is where our simple egg will transform into the star of the dish.
Turn 4 – Take care not to overcook the greens. You remember canned spinach?
The Final Lap
Gently crack your egg right into that little divet. Try not to break the yolk – we’re going for that luscious poached goodness. Now quickly, clap your lid onto the pan and turn that heat way down. We want a gentle steam bath for our egg.
The Checkered Flag
Resist the urge to constantly lift the lid, as that will release the precious steam. But, do keep a watchful eye. We definitely recommend a glass lid.
You’re looking for the egg white to become opaque and set. The yolk should still have a gentle wiggle when jiggled. The cooking time will depend on how you like your eggs – some like ‘em barely set, others prefer hard cooked.
