Is tonight's dinner a race?
Then, get behind the wheel of this beauty.
The body is lightweight greens, with a velvety beef tip interior and an egg under the hood that purrs like a kitten.
Today, we’re showcasing the glorious efficiency of a one-pan coupe that's perfect for the solo dinner commute. Buckle Up!
It's got protein. It's got greens. A shining finish. And a glorious, runny-yolked engine that'll make your taste buds say VROOM!.
So, ditch the takeout driver, and let's get this show on the road.
The Specs
A Modest Hunk of Beef
Just a responsible handful - maybe 4-6 ounces. You can go a little heavy here, and save some for the next race before you add your greens. You'll thank yourself.
A Vibrant Pile of Greens
Mustard greens give the dish the perfect zest. Wash thoroughly! Sand and grit will damage the finish.
A Cutting-edge Egg Engine
Upgrade to Extra Large for a little more horsepower
Salt and Pepper Steering, and a Cayenne Charged Intake
Add just a spritz of your favorite cooking oil, and this dish handles like a dream. Put your own spin on it! Paprika for a smoky drift or try a pinch of red pepper flakes for that jump off the line.
Just pick a lane. You're in the driver's seat.
The One Pan Grand Prix!
Start your engines!
Gather ‘round, Beef Bits! Think of them as a drag racer. We're not going for a slow, drawn-out cruise today; we need speed and flavor. So, smack those 1 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 ‘em 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, the 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’ve got a hand on the throttle, you should be fine.
Turn 1 - The greens look like a mountain, and you think you’ll never eat that much, but trust me, toss ‘em in. They're about to dramatically wilt, like they've just been demoted to tire changes.
Turn 2 - Keep ‘em moving, otherwise they will stick.
Turn 3 - As soon as they’ve 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 to NOT overcook the greens. 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're 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. However, 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.
