C = cup # = pound T = tablespoon t = teaspoon oz = ounce
¼ inch piece fresh ginger
2 cloves garlic
½ C soy sauce
1 T cane sugar
2 t toasted sesame oil
½ t freshly ground black pepper
1 # skirt steak
1 C brown rice
2 C water
water, for boiling
1 C broccoli florets
2 C water
kosher salt, for boiling
8 oz mushrooms
1 T extra-virgin olive oil
kosher salt, for seasoning
freshly ground black pepper, for seasoning
2 Persian cucumbers
1 C kimchi
Sriracha, for drizzling
toasted sesame seeds, for garnish
Thoroughly wash ¼-inch of ginger and 3 scallions under cool, running, drinkable water. Grate the ginger and chop the scallions. Grate 2 cloves of garlic.
In a large bowl, add the grated ginger, chopped scallions, grated garlic, ½ cup of soy sauce, 1 tablespoon of cane sugar, 2 teaspoons of toasted sesame oil, and ½ teaspoon of freshly ground black pepper. Stir to combine.
In a large zip lock bag, add 1 pound of skirt steak and pour the marinade over the steak. Close securely and chill for 1 hour.
While the steak is marinating, make the rice, boil the eggs, cook the broccoli, and sauté the mushrooms.
In a sieve over the sink, rinse 1 cup of brown rice. In a medium saucepan, combine rinsed rice and 2 cups of water. Bring to a boil. Then cover with the lid, reduce the heat to low, and simmer gently for about 45 minutes. Remove from the heat, let the rice sit with the lid on for at least 10 minutes to steam. Remove lid, fluff with a fork. Set aside.
Gently place 4 eggs into a small saucepan, cover with water by 1 inch. Bring to a boil, then immediately turn off the heat. Cover the pot and let the eggs hang out in the hot water for 10 minutes. Meanwhile, prepare an ice bath. In a bowl, combine ice and water. Once the eggs are ready, use a slotted spoon to carefully transfer each egg into the ice bath for 15 minutes. Peel the amount of eggs you’d like to consume with this meal, otherwise, store in the fridge with the shell on and consume within a few days.
Wash 1 cup of broccoli florets under cool, running, drinkable water. In the same small saucepan, bring 2 cups of salted water to a boil. Add the broccoli florets, uncovered, boil until tender, about 2-3 minutes. Drain broccoli into a colander; set aside.
Wash 8 ounces of mushrooms under cool, running, drinkable water, then dry them off with a clean paper towel. In a small cast iron skillet over medium heat, add 1 tablespoon of extra-virgin olive oil. Once the oil is shimmering, add the mushrooms. Season with kosher salt andfreshly ground black pepper. Stir occasionally, cook until golden brown, about 7-10 minutes total.
In a large non-stick pan over medium heat, add the marinated skirt steak. Cook until browned on both sides and until the steak registers 145°F on an instant-read thermometer, about 6-8 minutes. Remove from heat to a cutting board and let rest. Cut into cubes.
Thoroughly wash2 carrots, 4 scallions, and 2 Persian cucumbers under cool, running, drinkable water. Shred the carrots, chops the scallions and dice the cucumber. Set aside.
To assemble the servings, divide ingredients among 4 bowls: cooked rice, hard-boiled eggs, cooked broccoli, sautéed mushrooms, cubed beef, shredded carrots, chopped scallions, diced mushrooms.
Garnish with 1 cup of kimchi (¼ cup per bowl), a drizzle of Srircha, and a sprinkling of toasted sesame seeds. Eat up, Mama!
Once cooled completely, store leftovers (without the egg) in an airtight plastic bag in the freezer. Your future self will thank you kindly.