| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 4 scallions, thinly sliced (white and green parts separated)
- 2 cloves garlic, finely grated
- 1 teaspoon toasted sesame oil
- 12 ounces skirt steak, thinly sliced
- Kosher salt and freshly ground pepper
- 4 teaspoons vegetable oil
- 3 cups frozen brown rice, thawed
- 4 cups baby spinach
- 1 cup bean sprouts
- 4 large eggs
- Sriracha, for topping
Instructions
- Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
- Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the 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 out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.
Nutrition Facts
| Calories | 440 |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 241 milligrams |
| Sodium | 792 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 3 grams |
| Protein | 29 grams |
| Sugar | 4 grams |
Reviews
One of our favorite meals to make. I add extra ginger and a little lime juice to the marinade and cut back the sugar to avoid too much smoke in the kitchen.