Ingredients

• 1 sirloin tip steak sliced into pieces
• 1 c. cooked rice
• green cabbage, chopped
• carrots, chopped
• mushrooms, sliced
• 2 tsp + 1/2 Tbsp. canola oil, divided
• small cast iron skillet

sauce

• 1 Tbsp. soy sauce
• 1/2 Tbsp. sesame oil
• 1 Tbsp. fish sauce
• 1 clove garlic, minced
• lime juice
• 1 Tbsp. chili paste
• 1/2 Tbsp. honey

Directions:

Place meat in a ziplock bag with all the sauce ingredients. Mix and let marinade for at least a half an hour in the fridge.

Prep your vegetables and place them in separate bowls. Heat a non-stick skillet on medium-high. Add 1 tsp. of oil and cook your carrots. If they start burning before they’re cooked, add a little water. Remove carrots, add a second tsp. of oil and cook the cabbage until it just starts to wilt, but is still a little crunchy. Remove from pan and add in mushrooms and cook until tender and remove.

Add in beef and sauce and cook until done but don’t overcook. Should take about 4-5 minutes. Remove from skillet. Add the remaining tablespoon of oil to the cast iron skillet. Once hot, add in the rice in an even layer so it gets a good crust on it. Add the vegetables and meat. Heat the other skillet and fry the egg over easy. Add the egg on top of the rest of the mixture. Remove from heat, mix it up and enjoy (careful, it will be hot).