Seared Steak and Sunny-Side Up Egg Bibimbap Bowls

1. Cook the Ground Beef

In a large skillet, heat a tablespoon of ghee over medium-high heat until it shimmers. Add the minced beef, seasoning with a pinch of pink salt and freshly ground black pepper. Stir occasionally as the beef browns. The initial high heat will sear the beef, creating a delicious crust. Once the beef is mostly browned, pour in the tablespoon of soy sauce and reduce the heat to medium-low. Let it simmer gently for a few minutes, allowing the flavors to meld beautifully.

2. Fry the Eggs

In another large skillet, heat a tablespoon of ghee over medium-high heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook the eggs until the whites are fully set but the yolks remain runny, around 2-3 minutes. The very hot ghee will give the edges a delightful crispness. Transfer the eggs to a plate and set aside.

3. Marinate the Cucumber

While the beef and eggs are cooking, place the cucumber matchsticks in a small bowl and drizzle with a tablespoon of soy sauce. Toss to coat and let them marinate briefly.

4. Cook the Cauliflower Rice

In the same skillet used for the eggs, add the remaining tablespoon of ghee and heat over medium-high. Add the cauliflower rice, seasoning with a pinch of pink salt and freshly ground black pepper. Stir frequently, allowing the rice to cook evenly. After about 5 minutes, increase the heat slightly to crisp the rice, stirring occasionally until it has a nice texture.

5. Assemble the Bowls

Divide the cooked cauliflower rice between two bowls. Top each with a sunny-side-up egg, a generous portion of the seared beef, and the marinated cucumber matchsticks.