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Close up of Steak and Egg Rice Bowl

Steak and Egg Rice Bowl

A delicious homemade steak and egg rice bowl recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 ounces sirloin or flank steak
  • 2 large eggs
  • 2 cups cooked white rice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 tablespoon butter
  • 1 green onion, sliced
  • Sriracha to taste
  • Salt and pepper

Method
 

  1. Sear. Season steak with salt and pepper. Cook in a ripping hot cast-iron skillet for 3 to 4 minutes per side for medium-rare (130F). Rest 5 minutes, then slice thin against the grain.
  2. Fry. In the same skillet, add butter and fry the eggs over medium heat until the whites are set and edges are crispy, about 3 minutes.
  3. Drizzle. Mix soy sauce, sesame oil, and grated ginger in a small bowl.
  4. Build. Divide warm rice between two bowls. Top with sliced steak and a fried egg. Drizzle the soy-ginger sauce over everything. Garnish with green onions and sriracha.

Notes

Let the steak rest after cooking. This redistributes the juices so every slice is tender. Slice against the grain for the most tender bites. Use leftover rice or microwave instant rice for the fastest version.