Ingredients
150g (approx. 5-6 oz) halal beef sirloin or flank steak
1 tablespoon olive oil, plus more for egg
Salt to taste
Freshly ground black pepper to taste
1 large egg
1 cup sliced cremini or button mushrooms
1 clove garlic, minced
1 tablespoon halal soy sauce (or tamari for gluten-free)
1/2 cup cooked corn kernels (canned or frozen, thawed)
1 cup steamed broccoli florets
1/4 cup halal kimchi
1 tablespoon chopped fresh chives or green onions, for garnish
Instructions
1.
Pat the halal steak dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
2.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from skillet, tent with foil, and let rest for 5 minutes before slicing against the grain.
3.
In the same skillet (add a little more olive oil if needed), add the sliced mushrooms and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the halal soy sauce and cook until liquid has mostly evaporated. Set aside.
4.
Heat a small amount of olive oil in a separate non-stick pan over medium heat. Crack the egg into the pan and cook sunny-side up until the whites are set and the yolk is still runny, about 2-3 minutes. Season with salt and pepper.
5.
Assemble the bowl: Arrange the sliced steak, sautéed mushrooms, cooked corn, steamed broccoli, and kimchi attractively in a bowl.
6.
Carefully place the fried egg on top of the mushrooms or in the center. Garnish with chopped fresh chives or green onions. Serve immediately.