ingredients

4 teaspoons Pompeian Smooth Extra Virgin Olive Oil, divided

1 bunch of kale

Pinch of salt

1 yellow pepper, thinly sliced

2 cloves minced garlic

1 cup sliced shitake mushrooms

4 Tablespoons low sodium soy sauce, divided

1 ½ lb. flank steak, thinly sliced

salt and pepper

4 eggs

Cooked rice

Kimchi

preparation

  1. Heat one teaspoon of Pompeian Smooth Extra Virgin Olive Oil in a hot skillet. Add the kale. Season kale lightly with salt, add one 1 Tablespoon of soy sauce. Cook until kale just begins to soften but maintains its color. Remove the kale and set aside.
  2. Heat one teaspoon of Pompeian Smooth Extra Virgin Olive Oil in the same skillet. Add peppers, garlic and mushrooms. Stir. Add 3 Tablespoons of soy sauce. Cook vegetables until they just begin to soften. Remove vegetables and set aside.
  3. Heat another teaspoon of Pompeian Smooth Extra Virgin Olive Oil in the same skillet. Add the sliced beef and season lightly with salt and pepper. Cook beef for 5-7 minutes or until no longer pink, remove beef and set aside.
  4. Place the last teaspoon of Pompeian Smooth Extra Virgin Olive Oil in the skillet. Add the eggs and cook just until the whites are set.
  5. Divide the rice between your bowls. Top the rice with vegetables, beef, kale and the cooked egg. Serve with chili sauce and or kimchi.