Korean Rice Bowl
I came up with this “recipe” for a Korean rice bowl while I was out riding the other day. I was hungry, bonking and dreaming of food. Luckily, I had some leftover steak from a few nights ago and some rice from the morning in the fridge. I figured I’d do something fast with those two ingredients when I got home. With a quick a look into the fridge I noticed some other veggies and eggs. I immediately thought rice bowl!!! And with the addition of some kimchi – a Korean rice bowl recipe!!!
This works as a perfect meal for after a bike ride or long training session. It cooks fast, has plenty of fast absorbing carbohydrates and tons of protein with both the steak and fried egg. If you don’t have leftover steak like I did, the streamlined cooking time is to cook the steak and vegetables in a skillet while the rice is cooking in a saucepan. It’ll be ready in 15 minutes that way.
Korean-Style Beef and Rice Bowl
- 3 cups of water
- 1½ cups of short grain white rice
- 3 tablespoon of soy sauce
- 1 tablespoon packed brown sugar
- 1 pound of sirloin steak tips, sliced thin
- 2 tablespoons olive oil
- 8 ounces of mushrooms sliced thin
- 10 cups or ounces of spinach
- 4 large eggs
- Combine rice and water in the saucepan. Bring it to boil, cover and let simmer for 15 minutes until the water is absorbed.
- While rice cooks, whisk together the brown sugar and soy sauce in a large bowl. Toss with the steak to coat. Heat 1 tablespoon olive oil in a 12 inch non-stick skillet. Add the steak until cooked through. Remove and set aside.
- Add another tablespoon olive oil, add in mushrooms and cook until soft, about 2 minutes. Add spinach until wilted. Combine the rice, steak and vegetables in bowls. Loosely tent with aluminum foil.
- Heat the skillet a bit more, crack the eggs in and cook to your desired temperature. Top the rice bowl with the eggs.