Korean-Style Beef And Rice Bowl - cooking recipe

Ingredients
    3 cups water
    1 1/2 cups short-grain white 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
Preparation
    Adjust oven rack to lower-middle position and heat oven to 200 degrees.
    Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
    Cook until water level drops below surface of rice and small holes form, about 5 minutes.
    Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
    Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
    Add steak and toss to coat.
    Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
    Cook half of steak until well browned, 1-2 minutes per side.
    Transfer to bowl and tent loosely with foil.
    Repeat with 1 tablespoon oil and remaining steak.
    Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
    Add spinach and cook until wilted, 2-3 minutes.
    Transfer to bowl and tent with foil.
    Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
    Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
    Crack eggs into 2 small bowls (2 eggs each).
    Add eggs to skillet, pour each bowl into opposite side of skillet.
    Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
    Remove bowls from oven and top each with 1 egg; serve.

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