Steak & Egg Rice Bowl

Steak & Egg Rice Bowl

Recipe by Happy Hearts KitchenCourse: DinnerCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 2 Tbsp low-sodium soy sauce

  • 2 tsp sugar

  • 4 scallions, thinly sliced (white and green parts separate)

  • 2 finely grated cloves of garlic

  • 1 tsp AOOC Toasted Sesame Oil

  • 12 oz. of skirt steak, thinly sliced

  • 4 tsp AOOC Extra Virgin Olive Oil of your choice

  • 3 cups of brown rice

  • 4 cups of baby spinach

  • 1 cup bean sprouts

  • 4 large eggs

  • salt and pepper

Directions

  • Combine soy sauce, sugar, scallion whites, garlic and Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes.
  • Cook 3 cups of brown rice- set aside.
  • Preheat a large skillet over high heat, add the steak and marinade and season lightly with salt and pepper.
  • Cook until steak starts browning around the edges and cooked through. Remove to a bowl.
  • Heat 2 teaspoons of EVOO in a skillet, add cooked rice, season with ½ teaspoon salt and fry, stirring occasionally, until slightly crispy, about 3 minutes.
  • Stir in spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper- divide among bowls.
  • Wipe down the skillet and return it to high heat, add 2 teaspoons of EVOO Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny- about 3 minutes.
  • Top rice bowl with egg and scallion greens (Optional- drizzle with sriracha for a kick)

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