Ingredients:

  • 1 lb top sirloin steak, thinly sliced against the grain
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups fresh spinach
  • 1 large carrot, julienned
  • 1 medium zucchini, sliced into half-moons
  • 1 cup bean sprouts
  • 4 large eggs
  • 3 cups cooked brown rice
  • 1/4 cup avocado oil mayonnaise
  • 1.5 tbsp gochujang (Korean chili paste)
  • 1 tsp rice vinegar
  • 1 tsp honey (for aioli)
  • 0.5 tsp toasted sesame oil (for aioli)

Instructions:

  1. In a medium bowl, whisk together the soy sauce, 1 tbsp honey, 1 tbsp sesame oil, garlic, and ginger. Toss the sliced steak in this marinade and let sit at room temperature for 10 minutes.
  2. Prepare the Gochujang Aioli by whisking the avocado oil mayonnaise, gochujang, rice vinegar, 1 tsp honey, and 0.5 tsp sesame oil in a small bowl until smooth.
  3. Heat a splash of oil in a large skillet over medium-high heat. Add zucchini half moons and cook for 3 minutes until golden on the edges but still firm. Remove and set aside. Add julienned carrots and cook for 2 minutes until slightly softened but still vibrant. Remove and set aside. Briefly wilt the spinach in the same pan with a splash of water for 1 minute, then remove. Steam the bean sprouts for 2 minutes until they become translucent but keep their crunch.
  4. Wipe the skillet clean and increase heat to high. Add the marinated beef in a single layer (do not crowd). Sear for 2-3 minutes until a deep mahogany crust forms and the meat is caramelized.
  5. In a separate non-stick pan, fry the four eggs sunny-side up until the whites are set but the yolks remain runny.
  6. Assemble the bowls: Divide the cooked brown rice among four bowls. Arrange the sautéed vegetables and beef in distinct sections over the rice. Top each bowl with a fried egg and a generous drizzle of the gochujang aioli.