Korean-Style Beef And Rice Bowl - cooking recipe
Ingredients
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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
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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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