Friends often ask me how I dedicate so much time to cooking “elaborate” dinners every night. I’m 22, young, new in my career, and in their minds it just doesn’t make sense that I devote an hour + every night to making dinner.
I always explain that it is my “thing.” It is what I enjoy doing after a long day. Some people want to vedge on the couch in front of the TV or with a good book and are totally happy with take-out. But me, I just really want to cook.
But, confession time…it’s not like this happens every night. Sometimes, I get so busy that I don’t want to bother trying a new recipe. I get home and I am so hungry (and I mean ready-to-bite-my-hand-off hungry) that I eat the easiest and fastest thing I can. I am talking scrambled eggs, PB&J, take-out, basically anything in sight.
But when I have the time, my absolute favorite thing to do is search through my bookmarked recipes (I must bookmark at least 5 recipes a day) and try something new.
This dish is a take on a Korean Bibimbap. It is something I have wanted to make ever since I tried an amazing little Korean restaurant near my college campus last year.
This dish is honestly pretty simple to make.
The flavors in the steak marinade are outstanding and the whole dish really comes together with a final touch – a fried egg on top. The idea is that you mix the hot egg into the steaming hot rice bowl and the mixture sort of becomes like fried rice.
I can’t wait to make this again. Next time, I am going to try chicken instead. I am sure vegetarians could make this with tofu, too. If you do, let me know how it is!
- 1 Tablespoon sesame seeds
- ½ teaspoon salt
- ½ teaspoon chili powder
- 1.5 lbs skirt steak, punded thin
- ¼ cup soy sauce
- 3 Tablespoons Asian sesame oil, divided
- 2 green onions, finely chopped
- 2 Tablespoons sugar
- 1 Tablespoon dry sherry (or sake)
- 2 garlic cloves, minced
- 1 lb baby snap peas
- vegetable or canola oil
- 4 large eggs
- Brown Rice for serving
- Gochujang (or Sriracha) for serving
- Toast the sesame seeds in a small skillet over medium heat until golden brown, stirring often (about 3-4 minutes). Transfer the sesame seeds to a small bowl and allow to cool. Using a mortar and pestle, grind the sesame seeds, salt, and chile powder (I used the back of a spoon and small bowl because I don’t have a mortar and pestle).
- Place the steak in the freezer for 1 hour (this helps you slice it more easily). Cut the steak crosswise into ⅛ inch thick slices. In a medium bowl, whisk together the soy sauce, 2 Tablespoons of the sesame oil, green onions, sugar, dry sherry, and garlic. Toss the steak in the mixture and let marinate at room temperate for 30 minutes.
- Heat a skillet over medium-high heat. Add the vegetable oil. Saute the snap peas until crisp-tender, about 4 minutes. Remove to a plate and sprinkle with the salt mixture. Tent with foil to keep warm.
- Heat a griddle or grill pan over medium-high heat. Working in batches, grill the steak until just browned, about 1 minute per side (or desired doneness). Transfer to a plate and tent with foil to keep warm.
- Heat a teaspoon of vegetable oil in the skillet over medium heat. Crack the eggs on the hot skillet and cook until the white are set, but the yolk is still runny, about 2 minutes.
- Divide the brown rice among bowls. Top with the snap peas and steak and finish with a fried egg atop each bowl. Mix the egg into the mixture while still hot. Finish with more of the salt mixture, gochujang and/or sriracha if you desire.