Pinch sea salt (TRY: Salt Sisters Brazilian Atlantic Sea Salt – Fine)
2 large carrots, grated
1 tsp rice vinegar
4 large eggs
1/2 cup kimchi
4 green onions, thinly sliced
In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add steak, seal bag and turn to coat. Marinate in refrigerator for 1 to 4 hours.
Cook rice according to package directions.
Meanwhile, fill a separate saucepan halfway with water and bring to a simmer. Add spinach and cook until wilted, 1 minute. Drain spinach in a colander, pressing to remove as much moisture as possible. In a medium bowl, toss spinach with oil and salt; set aside. In a small bowl, toss carrots with vinegar; set aside.
Heat a grill pan on medium-high. Remove steak from bag, discarding marinade. Grill steak to desired doneness, 4 to 5 minutes per side for medium rare. Transfer steak to a cutting board, cover loosely with foil and let rest for 10 minutes. Using a serrated knife, thinly slice against the grain.
Mist a medium nonstick skillet with cooking spray and heat on medium. Cook eggs over easy, until whites are set and yolks are still runny.
Divide rice among bowls. Place steak, spinach, carrots and kimchi in small mounds over rice. Place 1 cooked egg in each bowl and sprinkle with onions.
Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.
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We’ve unbundled your favorite sushi and included all the savory flavors in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce.
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