- 4 cups cooked white rice
- 1 bunch fresh spinach (or pre-packaged spinach)
- 1 pound sandwich steaks (thin cut, any thin cut will work though)
- 2 carrots (cut into thin matchsticks)
- 1 garlic clove (minced)
- 1 English cucumber (cut into thin matchsticks, mixed with gochugaru)
- 1 tablespoon soy sauce
- 4 large eggs (sunny side up)
- 4 teaspoons sesame oil
- 2 teaspoons olive oil
- 4 tablespoons gochujang (Korean red pepper paste; Sriracha sauce okay too)
- 1 teaspoon sesame seeds (garnish)
- gochugaru (•sprinkle, red chili flakes; garnish)
- 1.Cook rice according to package directions.
- 2.Cut vegetables into matchstick pieces and set aside for sauteing.
- 3.In a large non-stick pan/skillet, bring 2 cups water to a boil. Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.
- 4.Wipe out skillet; heat 1 tsp olive oil over medium-high. Add carrots and cook until soft, 3 minutes. Add garlic and cook until fragrant or semi-browned, 1 minute. Add cucumber slices mixed with gochugaru (red pepper flakes). Combine spinach and soy sauce; set aside until serving.
- 5.Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
- 6.Heat 1 tsp olive oil in non-stick pan over medium-high. Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.
- 7.Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.
PER SERVING *
|Calories540Calories from Fat390|
|% DAILY VALUE*|
|Calories from Fat390|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.