On Tap Oil & Vinegar Recipe Detail

Steak & Egg Rice Bowl

with Japanese Toasted Sesame Oil & Extra Virgin Olive Oil

Ingredients:

• 2 Tbsp low-sodium soy sauce
• 2 tsp sugar
• 4 scallions, thinly sliced (white and green parts separate)
• 2 garlic cloves, finely grated
• 1 tsp Japanese Toasted Sesame Oil
• 12 oz. skirt steak, thinly sliced
• 4 tsp Extra Virgin Olive Oil, divided
• 3 cups brown rice
• 4 cups baby spinach
• 1 cup bean sprouts
• 4 large eggs
• Kosher salt and ground pepper

Directions:

Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl. Add steak and marinate for 10-15 minutes.

Cook 3 cups of brown rice. Set aside.

Preheat large skillet over high heat, add steak and marinade and season lightly with salt and pepper. Cook until steak starts browning around edges and is cooked through. Remove to a bowl.

Heat 2 tsp Extra Virgin Olive Oil in a skillet, add cooked rice, season with 1/2 tsp salt. Fry, stirring occasionally, until slightly crispy, about 3 minutes. Stir in spinach until just wilted. Add steak and any juices from bowl, heat through. Remove from heat and stir in bean sprouts. Season with salt and pepper. Divide among bowls.

Wipe down skillet and return to high heat. Add remaining 2 tsp Extra Virgin Olive Oil. Crack in eggs, season with salt, and cook until whites are set but yolk is still runny, about 3 minutes. Top rice bowl with egg and scallion greens. (Optional - drizzle with Sriracha for a kick.)