4 tablespoons soy sauce (gluten-free)
3 tablespoons sesame oil
3 teaspoons sugar
2 clove garlic, minced
1 teaspoon ginger, grated
1 pound thinly sliced chicken or beef
2 cup cooked rice (I used brown)
1 zucchini, halved lengthwise and thinly sliced
1-2 cups baby bella or crimini mushrooms, halved
1/2 - 1 cup carrots, matchstick or shredded (I buy shredded from Trader Joes)
handful of pepper slices (I used frozen) or other preferred veggies
Gochujang sauce (purchased or see below for "recipe")
Combine the soy sauce, 1.5 tablespoon of the sesame oil, sugar, garlic, and ginger in a large bowl. Add the meat and stir until coated. Set aside for 30 minutes - 2 hours. Cook rice according to package.
Heat 1/2 tablespoon of the sesame oil into a large skillet over medium heat. Add mushrooms and cook until they are tender. Set aside. Add another 1/2 tablespoon of the sesame oil to the skillet and add the sliced zucchini (and/or other vegetables). Cook until tender, about 5 minutes or so.
Set a large skillet over high heat (can remove vegetables and use same skillet). When very hot add the beef. Cook, stirring often until browned on all sides.
Pour the rest of the sesame oil into a non-stick skillet over medium heat. Crack the two eggs in and cook until the whites have set, but the yolk is still runny.
To assemble add rice to the bottom of the bowl, add the meat on top and place vegetables around the edge. Carefully place the egg on top. Serve with Gochujang sauce. To eat, break the egg yolk and dig in.
Fake Gochujang Recipe
I call this fake because all gochujang recipes call for red pepper paste, which I didn't have, so I completely made it up.
Spoon and a half of garlic chili sauce
squirt of sriracha sauce
1/4 cup rice vinegar
1/4 cup water
1 tbsp (or less) sesame oil
1.5 tbsp brown sugar