I love this recipe because it's super healthy, makes great leftovers and can be easily customized with seasonal vegetables.
Swap option: Serve with your favorite type of rice instead of purple rice.
- 1/4 tablespoon soy sauce
- 2 tablespoons sesame oil, plus more
- 2 tablespoons sugar
- 1 clove garlic, thinly sliced
- 1/2 jalapeño, thinly sliced
- 2 scallions, cut into 2-inch pieces
- 8 ounces rib-eye steak, thinly sliced
- 1/4 cup fresh peas
- 1 cup bok choy
- 1 cup spinach
- 1/4 cup bean sprouts
- 1/2 cup shiitake mushroom
- 1/2 zucchini, cut into thin matchsticks
- Salt and freshly ground black pepper
- 1/4 cup kimchi, thinly sliced
- 2 cups cooked purple rice (equal portions of white, black and brown rice)
- Fried eggs, for serving
- 1/4 cup gochujang (Korean chile paste)
1. Combine soy sauce, sesame oil, sugar, garlic, jalapeño, scallion in a medium bowl. Add the rib-eye and mix well. Let it sit for 20-30 minutes to marinate.
2. Bring a large pot of water to a boil, and season generously with salt. Set up a bowl of ice water. Blanch fresh peas for 1-2 minutes, transfer to the ice bath to chill and then drain.
3. Next, blanch bok choy for 30 seconds and shock in ice water. Strain and pat dry with a paper towel. Place the blanched bok choy to a small bowl and season with a drizzle of sesame oil and a pinch of salt and pepper. Repeat same steps with spinach, beansprouts, mushrooms and zucchini placing each vegetable in a separate bowl.
4. Bring a skillet to high heat and stir-fry the beef mixture for 2-3 minutes until browned.
5. To assemble, in a shallow dish, place rice and top with vegetables, beef, kimchi and a fried egg. Serve with gochujang sauce on the side.