Korean-Style Beef and Rice Bowl

READY IN: 50mins


  • 3
    cups water
  • 1 12
    cups short-grain white rice
  • 3
    tablespoons soy sauce
  • 1
    tablespoon packed brown sugar
  • 1
    lb sirloin steak, tips trimmed and sliced thin
  • 14
    cup vegetable oil
  • 8
    ounces shiitake mushrooms, stemmed and sliced thin
  • 10
    ounces Baby Spinach (10 cups)
  • 4
    large eggs


  • Adjust oven rack to lower-middle position and heat oven to 200 degrees.
  • Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
  • Cook until water level drops below surface of rice and small holes form, about 5 minutes.
  • Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
  • Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
  • Add steak and toss to coat.
  • Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
  • Cook half of steak until well browned, 1-2 minutes per side.
  • Transfer to bowl and tent loosely with foil.
  • Repeat with 1 tablespoon oil and remaining steak.
  • Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
  • Add spinach and cook until wilted, 2-3 minutes.
  • Transfer to bowl and tent with foil.
  • Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
  • Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
  • Crack eggs into 2 small bowls (2 eggs each).
  • Add eggs to skillet, pour each bowl into opposite side of skillet.
  • Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
  • Remove bowls from oven and top each with 1 egg; serve.