Sheet-Pan Steak Bibimbap

Ingredients

• 1 cupbasmati riceAmount1 cupIngredientbasmati rice
• 6carrotsAmount6Ingredientcarrots, sliced, sliced
• 2medium zucchiniAmount2Ingredientmedium zucchini, cut into half-moons, cut into half-moons
• 1bundle green onionsAmount1Ingredientbundle green onions, halved with dark green parts sliced and set aside, halved with dark green parts sliced and set aside
• 2 tbsplow-sodium soy sauceAmount2 tbspIngredientlow-sodium soy sauce
• 10 ozkaleAmount10 ozIngredientkale, chopped, chopped
• 3 tbspoil
• 2- 8 ozsirloinsAmount2- 8 ozIngredientsirloins
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 4eggsAmount4Ingredienteggs, fried with runny yolks, fried with runny yolks
• 2 tbspsesame seedsAmount2 tbspIngredientsesame seeds, optional, optional
• 2 tbspbrown sugarAmount2 tbspIngredientbrown sugar
• 2 tbspsrirachaAmount2 tbspIngredientsriracha sauce sauce
• 2 tsprice vinegar
• 1 tspsesame oil

Instructions

1. 1

   In a medium pot, cook the rice according to the package instructions. Preheat the oven to 450 degrees F.

2. 2

   On a large sheet pan, add the carrots, zucchini, onions, soy sauceAmount2 tbspIngredientlow-sodium soy sauce, kale, and oil, tossing to coat, and cook for 10-12 minutes. Season the steak, add it to the sheet pan with the vegetables around it, and continue cooking for 10-12 minutes more or until the steak is done to your preference and let rest for 5 minutes before slicing.

3. 3

   Meanwhile, in a small bowl, stir together the brown sugar, Sriracha, vinegar, and oil, setting aside. In a large pan over medium heat, melt the butter. Carefully crack the eggs into the pan, being sure not to break the yolks. Reduce heat to medium-low and cover with a lid, cooking for 2-3 minutes, until the white is set but the yolk is runny. Remove from heat and set aside. Assemble each bowl with the rice, vegetables, steak, and fried egg. Top with the green onionsAmount1Ingredientbundle green onions, halved with dark green parts sliced and set aside, sesame seeds, and a drizzle of sauce.