Beef and Greens Rice Bowl with Runny Egg Recipe

A runny fried egg feels like a natural finishing touch to this bowl. It starts with a base of rice and collard greens sautéed in just enough fat and acid to turn them tender. Then comes thinly sliced steak flavored with a sweet and salty soy, garlic, and ginger marinade. Add the recipe to your date night docket or weeknight dinner plans—you won't be disappointed.

To make the beef

1. Slice flat iron steak thin. In a medium bowl, combine garlic, ginger, soy sauce, lemon juice, sugar, salt, and pepper, and add steak slices, tossing and stiring to coat with the marinade. Let steak marinate at room temperature for 20 minutes.

To make the bowls

1. While steak marinates, heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add onions and sauté until caramelized and browned, about 8 minutes. Add collard greens, salt, and apple cider vinegar to pan and sauté until the collard greens are wilted, about 5 minutes.
2. Transfer vegetables to a warm plate while you cook the steak. Add 1 tablespoon sesame oil to a large skillet over medium heat. Add steaks and marinade to the pan and cook, stirring constantly, until the beef is browned and cooked through, about 3-5 minutes. Transfer beef to a warm bowl.
3. In the same skillet, cook eggs one at a time, adding a small pat of butter each time. Cook each egg uncovered until the whites are set but the yolks is still runny.
4. To serve, divide the rice into the bottom of 4 rice bowls. Spoon the collard green mixture over the rice and place the beef over the greens. Top each bowl with a fried egg and enjoy.