Spicy Korean Beef Bowl

Ingredients:
10 oz Sirlon steak tips
1/3 pound bacon
1 large carrot, or 2 small - peeled and sliced thin on an angle
12 oz, bag of brussel sprouts, trimmed and quartered
1 cup of jasmine rice
1 TBSP siracha
1 TBSP worsteshire
2 TBSP hoisin
4 TBSP soy sauce
1 TBSP minced ginger
2 green onions, whites and green separated
salt and pepper

Directions:
1. Cook rice according to package directions and keep warm
2. Marinate the steak with Worcestershire and salt and pepper. Let sit for 10 minutes or up to an hour.
3. Chop the raw bacon into small pieces and fry in a large pan.  I drained about 3 TBSP of the fat out of the pan.
4. Remove the bacon with a slotted spoon and keep the remaining bacon fat in the pan.
5. Turn off the heat temporarily to shop and prepare your vegetables.  I put the siracha, brussel sprouts and carrots in one bowl with salt and pepper. In a small bowl I put the ginger and whites of green onion. Keep your green green onions to the side for garnish.
6. In the pan that you cooked the bacon in, sear the steak for about 2 minutes per side. Remove from the pan.
7. Add a little canola oil if your pan seems to be dry. Add your brussell sprouts, carrots and siracha bowl to the pan. Saute for 4-5 minutes tossing often.
8. Add in your ginger and onion whites. Saute for another 2 minutes.
9. Add back in your steak and hoisin and soy sauce. Toss to finish cooking - about 2 minutes.
10. Finally, toss in your bacon and serve over rice. Garnish with green onion.