• Place sliced shallot in a medium bowl and toss with 1/4 cup of the vinegar. Set aside.

  • Make dressing: In a small bowl, whisk remaining 1/4 cup vinegar, 1 tbsp of the soy sauce, the oil and sugar.

  • Heat a large nonstick skillet over medium-high heat. Crumble in beef and sauté 4 minutes, breaking apart with a wooden spoon. Add minced garlic and salt; cook 1 minute. Remove to a bowl with a slotted spoon and lower heat to medium. Crack eggs into skillet and fry 3 minutes or to desired doneness.

  • Stir remaining 2 tbsp soy sauce, the scallions and chili garlic sauce into beef. In a large bowl, toss greens with shredded carrots, marinated shallot and dressing. Divide among 4 plates and spoon rice and beef mixture over salad. Top each serving with a fried egg.


Cook a big batch of rice on the weekend and store it in the fridge. It will be good for the week; use in Bibimbap, Kung Pao Shrimp or Vietnamese Rice Bowl.

Nutrition Facts

436 calories; 20 g total fat; 339 mg cholesterol; 780 mg sodium. 27 g carbohydrates; 35 g protein;