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Beef and Egg Sushi Rice Bowl
Crispy vegetables, tender seared beef, and a runny egg yolk come together over perfectly sticky sushi rice. Using short-grain rice gives this bowl a wonderful texture that clings to the savory pan juices. A quick soy and garlic marinade flavors the steak, while a drizzle of sweet chili sauce ties the whole dish together. Once you break the yolk, it creates a rich, creamy coating for the meat and vegetables. It's a fast, comforting meal that hits all the right notes.
Ingredients
- 140g/5oz sushi rice
- 250g/9oz rump steak, thinly sliced
- 1 garlic clove, chopped
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 2 eggs
- 1 large carrot, cut into long matchsticks
- 1 large courgette, cut into long matchsticks
- 2 tbsp sweet and spicy chilli sauce
Instructions
- 1Boil the sushi rice in a large pot of water for 8 to 10 minutes until tender but still retaining a slight bite. Drain the water, return the rice to the pot, cover with a lid, and set aside. Covering keeps the grains warm and prevents them from drying out.
- 2Toss the thinly sliced rump steak with the chopped garlic and soy sauce in a medium bowl.
- 3Divide the sesame oil between two frying pans (or one pan and a wok) and heat over high heat until the oil is just smoking. Getting the pans smoking hot ensures a proper sear on the beef rather than steaming it.
- 4Fry the eggs in the first pan to your preferred doneness, then transfer them to a plate to keep warm. Sear the marinated beef in the second pan for 1 to 2 minutes until browned, then remove and set aside.
- 5Add the carrot and courgette matchsticks to the empty beef pan and stir-fry for 1 minute. Push the vegetables to one side of the pan, add the cooked sushi rice, and cook for another minute to warm everything through.
- 6Divide the hot rice, vegetables, and beef evenly between two bowls. Top each portion with a fried egg and drizzle with the sweet and spicy chili sauce.
Nutrition
41g
Protein
23g
Fat
63g
Carbs
8g
Sugar
3.2mg
Sodium
Notes
- Serving: Toss everything together right before eating so the runny egg yolk mixes with the hot rice and chili sauce.
- Prep: Cut the beef and vegetables into uniform matchsticks so they cook quickly and evenly in the hot pan.
- Swap: If you don't have sushi rice, jasmine or standard short-grain white rice works well, though it won't be quite as sticky.