1 pound steak (such as flank, sirloin, skirt, or ribeye), chopped
4 large eggs
½ yellow bell pepper, sliced
½ orange bell pepper, sliced
½ red bell pepper, sliced
1 jalapeño, diced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon red chili paste
1 tablespoon oyster sauce
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
Green onion, for garnish
Chili oil, for serving
Fresh lemon juice, for serving
Sesame seeds, for garnish
Crushed red pepper, for garnish
Directions
In a medium pot, bring the water to a boil over high heat.
Once boiling, add the rice, reduce the heat to low, and cover. Cook for 15 minutes, or until the rice is tender.
Remove from heat and set aside.
While the rice is cooking, heat olive oil in a large pan over medium heat.
Add the sliced onion and minced garlic, and sauté for 7-8 minutes, until the onion is caramelized.
Add the chopped steak to the pan. Stir occasionally and cook for about 8 minutes, until the steak is browned and cooked through.
In a separate pot, bring water to a boil and carefully add the eggs.
Cover the pot and boil for 6 minutes.
After cooking, immediately transfer the eggs to an ice water bath to stop the cooking process.
To the steak mixture, add the yellow, orange, and red bell peppers, jalapeño, soy sauce, sesame oil, red chili paste, oyster sauce, black pepper, and sea salt.
Stir everything together and cook over medium-low heat for another 6 minutes, or until the peppers are slightly softened.
Divide the cooked rice between four bowls. T
op each with the steak and vegetable mixture. Peel and halve the soft-boiled eggs and place one egg on top of each bowl.
Garnish and serve each bowl with green onion, chili oil, a squeeze of lemon, sesame seeds, and crushed red pepper.
