*Disclaimer: The photos for this recipe are not the best. It was an impromptu recipe, I took the pictures at night and the lighting in my kitchen basically sucks. Please forgive me, but I promise, it is delicious!!
Makes about 4 servings
Pepper Steak already prepared
½ cup low sodium soy sauce
3 Tbsp honey
1 Tbsp Sriracha
½ tsp Red Pepper flakes
½ tsp Sesame oil
4 large eggs whisked with a “fluffer” (like milk, sour cream, crème fresh, Greek yogurt etc.)
3 Tbsp Coconut Milk
1 Tbsp Fish sauce
Half red bell pepper Julienned (cut in thin strips)
2 celery stalks chopped
2 Mexican onions or 4 Spring onions sliced
½ cup frozen peas rinsed and thawed
1 cup leafy greens – I used New Zealand spinach and broccoli leaves (courtesy of RootDownLA’s garden. Thanks Johnny and Megan!)
2 Tbsp Olive Oil
Sea salt and black pepper to taste
Saute all the veggies in a hot skillet with about a Tbsp of olive oil. Be sure to saute veggies in layers and season as you go with salt and pepper. Start with bell peppers until tender, add in onions and celery, cook until they start to become translucent. Add in peas and then greens. Saute everything until the greens become a little wilted.
Should look like this
Whisk eggs, “fluffer,” and fish sauce in a bowl. Add additional olive oil to the skillet and pour egg mixture over the veggies. Place a lid on the skillet for about 4 minutes and cook eggs over a medium to high flame. Flip the eggs. They should be a little brown on both sides. If they are not, let them cook for a couple more minutes.
They should look like this
In a sauce pan or pot, add the Pepper Steak, soy sauce, honey, Sriracha, Red Pepper flakes, and Sesame oil. Bring to a simmer and allow the sauce to thicken, about 6-8 minutes over a medium flame uncovered.
Plate your eggs and pour over the Pepper Steak sauce. It’s sweet, spicy and hearty. Very very good!
Wine and Spirits pairing:
Fruity red wine like a Beaujolais or Red Zinfandel