BEEF EGG FOO YUNG
Hi! It's me again, back with another long-time family favorite which, for some reason, we'd never actually attempted to make at home. We've only ever ordered it. After this roaring success (we all loved every bite), we won't be making that mistake again. This will probably be visiting our dining table on a much more frequent basis now. For this round, we used a boneless rib-eye that was in the freezer stash, and our choice of veggies included: 2 cups chopped baby bok choy, 1 1/2 cups bean sprouts, 1/2 c diced king mushrooms, 1 shredded carrot, 1 bunch of green onions, and a 1/4 of a red pepper. On the side we served sauteed snow peas with garlic and king mushrooms, and white rice (done in the rice cooker).
Want to see how easy this is to actually make? No kidding. In fact, it'll be an excellent dish for when you need to "clean out" that veg stash in your fridge. As long as you like eggs, this entree can easily be tweaked to cater to your flavor likes. It doesn't even have to be beef. You can go all veg, or choose another protein, like chicken, pork, or seafood. At its basic concept, egg foo yung is a vegetable and egg pancake. That's it.
First step, as always, is to gather your ingredients and prep your mise en place. Proper knife work in the beginning makes the cooking process go smooth and easy. Usually. Here we go!