Steak & Egg Rice Bowl

2 tablespoons of low-sodium soy sauce

2 teaspoons of sugar
4 scallions, thinly sliced (white and green parts separate)
2 finely grated cloves of garlic
1 teaspoon Japanese Toasted Sesame Oil
12 oz of skirt steak, thinly sliced.
4 teaspoons of Mild Intensity EVOO
3 cups of brown rice
4 cups of baby spinach
1 cup of bean sprouts
4 large eggs
Kosher salt and ground pepper

Combine soy sauce, sugar, scallion whites, garlic and Japanese Toasted Sesame Oil in a large bowl; add steak and marinate for 10-15 minutes.

Cook 3 cups of brown rice - set aside.

Preheat a large skillet over high heat, add the steak and marinade and season lightly with salt and pepper. Cook until steak starts browning around the edges and cooked through. Remove to a bowl.

Heat 2 teaspoons of EVOO in a skillet, add cooked rice, season with 1/2 teaspoon salt and fry, stirring occasionally, until slightly crispy, about 3 minutes. Stir in spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper - divide among bowls.

Wipe down the skillet and return it to high heat, add 2 teaspoons of EVOO. Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny - about 3 min. Top rice bowl with egg and scallion greens. (Optional - drizzle with Baklouti Green Chili Olive Oil for a kick)

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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