- 3 small eye of round steaks minced (or 1lb ground beef)
- 2 Carrots cut into matchsticks
- 2 zucchini cut into matchsticks
- Shittake and/or oyster mushrooms
- 1 cup bean sprouts
- 1 cup kimchi optional
- 2 cups fresh baby spinach
- 4 eggs
- 2 cups white or brown rice
- 2 tbsp sesame seeds divided
- 2-3 tbsp sesame oil divided
- 1/4 cup soy sauce
- 2 tbsp Chili garlic sauce or sriracha
Cook rice according to package instructions.
Saute mushrooms in pan with 1 tsp sesame oil for 1-2 min on high heat. Add in 1-2 tsp soy sauce near the end of cook time. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Veggies should be crisp but cooked.
Meanwhile, cut up steak and toss with chili garlic sauce so that it’s so minced it resembles ground beef. You could use ground beef if you’re in a pinch, but I prefer to go with steak because it requires less cooking time and there’s less fat.
Heat 1 tbsp sesame oil over med-high heat, then cook steak for 7-8 min until fully cooked and remove from pan.
Using a tiny bit of olive oil, heat the same pan on high and add egg. Cook for a few seconds, then remove from heat and let the egg continue to cook in hot pan off heat. Remove from pan when yolks appear runny but mostly cooked.
Add 1/4 to 1/2 cup rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl. Add beef in there as well. Top with egg, then sprinkle bowl with sesame seeds and serve.
Source: The Girl on Bloor