KOREAN-STYLE BEEF AND RICE BOWL

Steps:

• Adjust oven rack to lower-middle position and heat oven to 200 degrees.
• Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
• Cook until water level drops below surface of rice and small holes form, about 5 minutes.
• Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
• Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
• Add steak and toss to coat.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Cook half of steak until well browned, 1-2 minutes per side.
• Transfer to bowl and tent loosely with foil.
• Repeat with 1 tablespoon oil and remaining steak.
• Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
• Add spinach and cook until wilted, 2-3 minutes.
• Transfer to bowl and tent with foil.
• Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
• Crack eggs into 2 small bowls (2 eggs each).
• Add eggs to skillet, pour each bowl into opposite side of skillet.
• Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
• Remove bowls from oven and top each with 1 egg; serve.