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.
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.