Steak & Eggs with Kimchi Fried Rice

Ingredients:
2 Top Sirloin Steaks
3 eggs
1 cup jasmine rice
4 ounces of green cabbage
2 scallions
2 TSP sesame oil
1 TBSP Gochujang paste (spicy asian goodness)
1 TBSP rice vinegar
1 TBSP Kimchi Spice blend (sugar, garlic powder, ginger, sesame seeds)

Directions:
1. Cook the rice according to package directions. Reserve and keep warm.
2. Slice the cabbage, dice the onions and separate green and white parts
3. Toss the cabbage with the vinegar and white tops of the onions. Add about half of the spice mixture and let sit for at least 10 minutes.
4. Pat dry the steaks and season with remaining spice blend and a little additional salt and pepper.
5. Heat a pan to medium high heat with 2 tbsp olive oil. Sear the steaks for about 5-6 minutes per side or until medium. Remove and let rest.
6. To the pan that you cooked the steaks in, add sesame oil, gochujang paste, cabbage mixture. Saute for 1-2 minutes. Add the rice and make a hole in the center. Crack an egg and immediately break it up and stir around. Heat up the pan to medium high and try not to touch it for a 1-2 minutes. Stir once and let sit another 1-2 minutes. Season with salt and pepper. Keep Warm
7. Quickly fry 2 eggs in another skillet. Season with salt and pepper.
8. Slice the steaks against the grain. Serve steak slices over rice and garnish with an egg and green scallion tops.

This meal is about 700 calories per serving.

Enjoy!