Ingredients

The following ingredients have 3 Servings
  • 1 cup uncooked white rice ((Note 1))
  • 10 ounces mushrooms, sliced
  • 5 ounces carrots, thinly sliced ((Note 2))
  • 1 zucchini, sliced
  • 3 large eggs
  • 3 tablespoons gochujang sauce
  • 3/4 teaspoon black sesame seeds
  • 3/4 pound flank steak, thinly sliced ((Note 4))
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch

Instruction

  • Marinate Beef: Rub corn starch onto sliced flank steak in bowl. Drizzle soy sauce over steak. Let sit in refrigerator for at least 30 minutes.
  • Cook Rice: Cook rice according to package instructions. Distribute cooked rice among three serving bowls.
  • Cook Vegetables: Heat nonstick pan over medium heat until hot, a few minutes. Cook each vegetable topping in turn, until tender, about 8 minutes for carrots, 5 minutes for mushrooms, and 5 minutes for zucchini. Once cooked, distribute among serving bowls.
  • Cook Proteins: Sear steak on pan until no longer pink, about 3 minutes, then transfer to serving bowls. Fry eggs on one side until whites are firm but yolks are still liquid, then transfer to serving bowls.
  • Serve: Drizzle gochujang over serving bowls. Sprinkle with black sesame seeds. Serve (Note 5).