Sweet & Spicy Beef Bowls with Fried Eggs, Marinated Carrots & Broccoli

Sweet & Spicy Beef Bowls

with Fried Eggs, Marinated Carrots & Broccoli

40 MIN
4 Servings
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From the Test Kitchen

This dish stars tender slices of beef coated in a delectable sauce of citrusy ponzu, honey, and gochujang—a Korean cuisine staple made with fermented soybeans. You'll serve the beef over a bed of fluffy rice, tender broccoli, and crisp, marinated carrots. The smooth yolk of a fried egg adds a final layer of rich, savory flavor to the dish.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Sweet & Spicy Beef Bowls with Fried Eggs, Marinated Carrots & Broccoli
Title
  • 20 oz Thinly Sliced Beef
  • 4 Pasture-Raised Eggs
  • 1 cup Long Grain White Rice
  • 1 lb Broccoli
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 tsps Gochujang
  • 1 Tbsp Rice Vinegar
  • 2 tsps Honey

Sweet & Spicy Beef Bowls

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & marinate the carrots

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the carrots
Make the sauce
3 Make the sauce

In a bowl, whisk together the ponzu sauce, honey, sesame oil, remaining vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

4 Cook the broccoli

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the broccoli
Cook the beef & sauce
5 Cook the beef & sauce

Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

6 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked broccoli, cooked beef and sauce, marinated carrots (including any liquid), and fried eggs. Enjoy!

Fry the eggs & serve your dish
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