To make this dish, warm rice is spooned into a large bowl and topped with cooked vegetables along with chili paste. A fried egg and cooked beef are added and then it is tossed. It can be served hot, warm, or at room temperature. This makes 4 servings.
2 T. reduced-sodium soy sauce
1 T. toasted sesame seeds
1 T. packed brown sugar
1 T. grated peeled fresh ginger
3/4 pound boneless sirloin steak, trimmed and cut into 1/2 inch cubes
2 t. oil
2 c. matchstick-cut carrots
2 c. bean sprouts
4 c. lightly packed baby spinach
1/2 c. fat-free egg substitute OR 3 eggs (1whole plus 2 egg whites)
2 c. hot cooked brown rice
Sriracha (Chile-garlic sauce)
- Combine soy sauce, sesame seeds, brown sugar, and ginger in a large plastic bag and add steak.
- Refrigerate , turning occasionally for at least 30 minutes or up to 2 hours.
- Meanwhile, heat the wok or a large skillet over high heat.
- Add oil and cook beef until medium rare, about 4 minutes.
- Transfer to a platter.
- Add carrots to wok and stir-fry until crisp-tender, about 4 minutes. Add to platter.
- Add bean sprouts and spinach to wok and stir-fry until spinach is wilted, about 2 minutes.
- Add to platter.
- Add egg and cook without stirring until almost firm and cut into thin strips or pieces.
- Spoon rice evenly into 4 bowls. Divide the beef, carrots, bean sprouts, spinach and egg evenly among bowls over rice.
- Serve sprinkled with scallions and Sriracha.
