SERVES 4
TOTAL TIME: 45 minutes
Steak tips (sometimes labeled “flap meat”) are sold as whole steaks, cubes, and strips; look for either whole pieces or strips that are easy to cut into small pieces for this recipe. To make the beef easier to slice, freeze it for 15 minutes. You can find kimchi, a spicy Korean pickled vegetable condiment, in the refrigerated section of Asian markets and in some well-stocked supermarkets. Handle the cooked rice very gently and do not stir it too much when adding the flavorings in step 1, or the rice will turn gluey. Serve with Sriracha or Asian chili-garlic sauce.
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1½ |
cups short-grain white rice, rinsed |
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3 |
cups water |
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Salt and pepper |
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2 |
tablespoons seasoned rice vinegar |
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2 |
tablespoons minced fresh cilantro |
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2 |
tablespoons soy sauce |
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1 |
tablespoon packed brown sugar |
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1 |
pound sirloin steak tips, cut into strips (if necessary) and sliced thin across grain on bias |
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3 |
tablespoons vegetable oil |
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2 |
cups cabbage kimchi, cut into 1-inch pieces |
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4 |
large eggs, cracked into 2 small bowls (2 eggs per bowl) |
1. Adjust oven rack to lower-middle position and heat oven to 200 degrees. Bring rice, water, and 1 teaspoon salt to boil in medium saucepan. Cover, reduce heat to low, and cook for 6 minutes. Remove rice from heat and let sit until tender, about 15 minutes. Fluff rice with fork, then gently fold in vinegar and cilantro; cover to keep warm.
2. Meanwhile, whisk soy sauce and sugar together in medium bowl, then stir in steak. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl and cover. Repeat with 1 tablespoon oil and remaining beef; transfer to bowl.
3. Portion rice into 4 serving bowls and top with kimchi and beef. Keep bowls warm in oven.
4. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat until shimmering. Add eggs to skillet and season with salt and pepper. Cover and cook until whites are set, 2 to 3 minutes. Remove rice bowls from oven, top with fried eggs, and serve.