Korean-style Beef And Rice Bowl

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups water
• 1 1/2 cups short-grain rice
• salt
• pepper
• 3 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 lb sirloin steak, tips trimmed and sliced thin
• 1/4 cup vegetable oil
• 8 ounces shiitake mushrooms, stemmed and sliced thin
• 10 ounces baby spinach (10 cups)
• 4 large eggs

Recipe

• 1 adjust oven rack to lower-middle position and heat oven to 200 degrees.
• 2 bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
• 3 cook until water level drops below surface of rice and small holes form, about 5 minutes.
• 4 decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
• 5 meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
• 6 add steak and toss to coat.
• 7 heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
• 8 cook half of steak until well browned, 1-2 minutes per side.
• 9 transfer to bowl and tent loosely with foil.
• 10 repeat with 1 tablespoon oil and remaining steak.
• 11 add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
• 12 add spinach and cook until wilted, 2-3 minutes.
• 13 transfer to bowl and tent with foil.
• 14 portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
• 15 wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
• 16 crack eggs into 2 small bowls (2 eggs each).
• 17 add eggs to skillet, pour each bowl into opposite side of skillet.
• 18 season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
• 19 remove bowls from oven and top each with 1 egg; serve.