Korean Beef Bibimbap

Ingredients:

Ground beef, 4-5oz per person (very thinly sliced beef or chicken will work as well,
Veggie can be any of your favorites, in the picture was zucchini, carrots and cabbage. Mushroom, bean sprouts, spinach can be really good options as well.
Egg, 1 per person
Rice, cooked
1 clove of garlic, minced
2 green scallions chopped
3 Tsp Soy sauce, 1 tsp red wine vinegar (or white wine vinegar), 2 Tsp honey, 2 Tsp Sriracha sauce
Salt and pepper

Directions:

Toss half of the chopped scallion in vinegar and let it soak for a couple minutes, add soy sauce, honey, sriracha sauce, mix well, add salt to taste
Saute vegetables one type at a time, set aside
Over medium high heat, cook ground beef till crispy and brown (if using sliced beef or chicken, do not over cook). Add 2 Tsp of the sauce made in step 1, add salt and pepper to taste. Use a slotted spoon to remove beef from the pan.
Make sunny side up egg, leave the yolk as runny as possible
Finish and plate: Put rice in a bowl (or deep plate), arrange beef, veggie on top. Drizzle with sauce and sprinkle with remaining scallion; place one egg on top
Mix thoroughly before eating