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Korean-Style Glazed Steak Rice Bowl

A savory and satisfying rice bowl featuring glazed seared steak, sesame spinach, carrots, and a crispy fried egg.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion, Korean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Base & Toppings
  • 2 cups cooked white rice short grain preferred
  • 2 eggs large
  • 2 cups fresh spinach
  • 1 cup carrots julienned
  • 1 tbsp sesame seeds toasted
  • 2 green onions chopped
Steak & Marinade
  • 10 oz sirloin steak sliced thin
  • 3 tbsp soy sauce
  • 1.5 tbsp brown sugar packed
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil

Equipment

  • Skillet or Wok
  • Rice Cooker or Pot
  • Chef's Knife
  • Cutting board

Method
 

  1. Cook rice according to package directions.
  2. Slice steak thinly against the grain. Whisk soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Toss steak in marinade.
  3. Heat a skillet over medium heat. Sauté carrots for 3 minutes until tender-crisp. Remove.
  4. Add spinach to the pan with a splash of water, wilt for 2 minutes. Season with salt. Remove.
  5. Increase heat to high. Add steak strips and cook for 2-3 minutes until seared and glazed. Remove.
  6. Fry eggs in oil sunny-side up until whites are crispy and yolks are runny.
  7. Assemble bowls with rice on bottom, topped with veggies, steak, and egg. Garnish with onions and sesame seeds.

Notes

Add gochujang (Korean chili paste) for extra heat.