Steak & Egg Rice Bowl

Ingredients: 
  • 2 Tbls low-sodium soy sauce
  • 2 tsp sugar
  • 4 scallions, thinly sliced (white and green parts separate)
  • 2 finely grated cloves garlic
  • 1 tsp MOV Toasted Sesame Oil
  • 12 oz skirt steak, thinly sliced
  • 4 tsp MOV Extra Virgin Olive Oil
  • 3 cups brown rice
  • 4 cups baby spinach
  • 1 cup bean sprouts
  • 4 large eggs
  • Kosher salt and ground pepper
Directions:
Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes.
Cook 3 cups 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 tsp EVOO in a skillet, add cooked rice, season with 1/2 tsp 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 tsp EVOO.

Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny - about 3 min.

Top rice bowl with egg and scallion greens. (Optional - drizzle with Sriracha for a kick).​
​​Enjoy!