Name: Absurdist Keto Filet Mignon & Egg Breakfast Stir-Fry (LCCA Winner’s Plate)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6 oz) filet mignon steaks, cut into 1-inch cubes; 4 large eggs; 3 tbsp avocado oil (divided); 1 small red onion, thinly sliced; 2 cups baby spinach leaves; 1 cup shiitake mushrooms, stems trimmed & sliced; 2 cloves garlic, thinly sliced; 1 tbsp soy sauce or tamari (gluten-free); 1 tsp toasted sesame oil; Salt and cracked black pepper, to taste; Chives or scallions, thinly sliced, for garnish

Absurdist Keto Filet Mignon & Egg Breakfast Stir-Fry (LCCA Winner’s Plate)

CookwithNewsletter

Inspired by the wild spirit of the Las Culturistas Culture Awards, this dish playfully mashes up the nominees for “Best Breakfast” and “Filet Mignon Award for Best Beef” into a single absurd, gloriously extra meal. Here, tender filet mignon cubes are wok-seared for that coveted 'wok hei,' then tossed with savory mushrooms, spinach, and a punchy soy-sesame glaze. Topped with a breakfast egg (because why not?), it’s a tribute to food’s joyful chaos—deliciously keto, Instagram-ready, and ready to spark conversation about what really wins at your table.

Ingredients

Instructions

Pat filet mignon cubes dry and season liberally with salt and pepper. Let sit for 10 minutes to temper.
Heat a large wok or cast iron skillet over high heat until smoking hot. Add 1.5 tbsp avocado oil, swirl to coat.
Add half the beef cubes to the pan, searing undisturbed for 1 minute per side until browned but rare inside. Remove and repeat with remaining beef, adding extra oil if needed. Set aside.
Reduce heat to medium-high. Add remaining avocado oil, then red onion and shiitake mushrooms. Stir-fry 2-3 minutes until golden and softened, stirring constantly with a forward scooping motion.
Add garlic and cook 30 seconds until fragrant. Add spinach, tossing until just wilted.
Return beef to pan, toss quickly, then drizzle with soy sauce/tamari. Toss 30 seconds to glaze. Remove from heat, swirl in sesame oil.
In a separate nonstick pan, fry or scramble eggs to your liking (classic sunny-side up or absurdist scramble—your call).
Divide stir-fry among 4 plates, top each with an egg. Garnish with chives or scallions. Serve hot with a wink at breakfast’s inherent chaos.