Korean-Inspired Beef & Vegetable Rice Bowl (Leftover)

Slice the leftover beef into thin strips and set aside.

Julienne the carrots and bell pepper. Cut broccoli into small florets. Slice green onions, separating white and green parts. Mince the garlic and ginger.

In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 2 tsp sesame oil, 1 tsp honey, 1 tsp rice vinegar, and 1 tsp gochujang to make the sauce.

Heat 1 tbsp olive oil in a wok or large skillet over medium-high heat. Add the white parts of green onions, 2 minced garlic cloves, and 1 tsp minced ginger. Stir-fry for 30 seconds until fragrant.

Add carrots, bell pepper, and broccoli to the pan. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.

Add the sliced beef to the pan and stir-fry for 1-2 minutes to reheat thoroughly.

Pour the sauce over the beef and vegetables, tossing to coat evenly. Cook for another minute.

In a separate small non-stick pan, fry 1 egg sunny-side up until whites are set but yolk remains runny, about 3 minutes.

Reheat 3/4 cup cooked brown rice in the microwave for 1 minute.

To assemble the bowl: place the rice at the bottom, top with the beef and vegetable mixture, and crown with the fried egg.

Garnish with the green parts of green onions and 1 tsp sesame seeds.

Let the egg yolk break over the bowl when eating to create a rich sauce that brings everything together.