Recipe Ideas: “Julia’s Beefcake”

10 Sep

“Julia’s Beefcake”


  • about 6 cups of Baby BokChoy (it may seems a lot but once you cook them, they shrink!)
  • 1 egg
  • 1/2 lb. of ground beef
  • 2 links of chinese sausages
  • green onion (garnish on top of the egg)

Cooking Method:

  1. For bokchoy, instead of olive oil, I used about 1/2 TBSP of bacon fat to stir fry them for about 3-5 minutes. Just add a little of salt and pepper to taste
  2. For chinese sausages, I didn’t use oil or bacon fat at all. Just stir fry them for a couple of minutes
  3. For the ground beef, I added a little of salt and pepper and additional a tablespoon of korean bbq sauce with sesame seeds (optional).  Then take the beef and shaped them into 2 patties or one big patties (up to you). Cook about 2 minutes on each side (depends on if you want it to be rare or medium or well done).
  4. For the egg, cook it however you like. In this picture, I made sunnyside up.

Plating it (you can do it however you like):
Since I made 2 patties, I plated one patty on the plate, add the chinese sausage on top of it, then put another layer of the patty, add more sausages on top of it then layered it with bokchoy and the egg. Add green onions on top of it as the garnish.

OPTIONAL – Side Salad:

  • 1/2 cup of cucumber
  • 1/2 cup of jicama
  • 1/2 cup of roma tomatoes

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