Prep Time: 1 hour
Cooking Time: 45 minutes
Ingredients
Directions
Make the marinade:1. Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, red pepper flakes, sriracha, brown sugar, and salt in a medium bowl.
Marinate and cook the beef:
1. Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in sriracha, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
2. Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the grain bowls:
1. Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
2. Toss spinach, grains, and salt with ½ cup marinade in a large bowl. Divide among 6 bowls. Top with beef, cabbage, carrots, and peas. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with sriracha alongside.
Optional: Do It Ahead
1. Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.
Nutrition Facts
Calories: 370Fat: 11 g
Carbohydrates: 39 g
Sodium: 533 mg
Fiber: 4 g
Protein: 26 g
Cholesterol: 210 mg