Categories: Asian
Ingredients
- 2 tbsp. soy sauce
- 2 tsp sugar
- 4 scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, finely grated
- 1 tsp toasted sesame oil
- 12 oz. skirt steak, thinly sliced
- Kosher salt and black pepper
- 4 tsp vegetable oil
- 3 cups frozen brown rice, thawed
- 4 cups baby spinach
- 1 cup bean sprouts
- 4 large eggs
- Sriracha, for topping
Directions
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Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
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Heat 2 tsp vegetable oil in the skillet. Add the rice, season with 1/2 tsp salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the 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.
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Wipe out the skillet, return to high heat and add the remaining 1 tsp vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.