Cookwith - “Best Beef, Best Breakfast” Korean Steak & Egg Bowls (Gluten-Free)

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup gluten-free tamari or soy sauce alternative
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil (for searing)
• 1 cup short-grain rice (gluten-free; e.g., sushi rice)
• 2 cups water
• 4 large eggs
• 1 cup cucumber, thinly sliced
• 1 cup kimchi (check for gluten-free)
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• 1 tsp gochugaru (Korean chili flakes; optional)
• 1 lime, cut into wedges