Korean-Style Beef and Rice Bowl |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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America's Test Kitchen 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 |
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 200 degrees.
2. Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
3. Cook until water level drops below surface of rice and small holes form, about 5 minutes.
4. Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
5. Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
6. Add steak and toss to coat.
7. Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
8. Cook half of steak until well browned, 1-2 minutes per side.
9. Transfer to bowl and tent loosely with foil.
10. Repeat with 1 tablespoon oil and remaining steak.
11. Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
12. Add spinach and cook until wilted, 2-3 minutes.
13. Transfer to bowl and tent with foil.
14. Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
15. Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
16. Crack eggs into 2 small bowls (2 eggs each).
17. Add eggs to skillet, pour each bowl into opposite side of skillet.
18. Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
19. Remove bowls from oven and top each with 1 egg; serve.
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