- time: 10 minutes
- diet: Not that bad for you
- serving: 12
- 1 English Cucumber
Cut into matchsticks
- 1/4 cup Gochujang
(Korean hot pepper past)
- 1 bunch Fresh Spinach
cut into thin strips
- 1 tbsp Soy sauce
- 1 tbsp Olive oil
- 2 Carrots
Cut into matchsticks
- 1 clove Garlic, minced
- 1 lb Thinly sliced Beef
(Top round steak
- 4 Large eggs
- 4 cups Cooked rice
- 4 tsp Toasted sesame oil, divided
- 1 tsp Sesame seeds
- Step 1 Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
- Step 2 Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes.
- Step 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
- Step 4 Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute.
- Step 5 Stir in cucumber pieces with gochujang paste.
- Step 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside.
- Step 7 In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
- Step 8 Layer ingredients over rice, serve and enjoy!
- Step 9 Serve with extra gochujang paste on the side for extra flavoring.