Steak & Egg Rice Bowl
Course: DinnerCuisine: JapaneseDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
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)
