Miso Soy Sesame Steak and Eggs Over Rice

miso soy sesame steak with eggs over rice, sprinkled with black and white sesame seeds

Miso Soy Sesame Steak and Eggs Over Rice

Jammy steak and eggs marinated in miso, soy, and sesame, served over warm rice for a bold, comforting meal.

Course Breakfast, Main Course

Cuisine American, Japanese

Keyword asian-inspired steak and eggs, jammy eggs recipe, misto steak recipe, savory breakfast bowl, soy sesame steak, steak and eggs over rice, steak rice bowl

Prep Time 10

Cook Time 20

Marinate Time 20

Servings

Ingredients

1 ribeye steak
4 large eggs
2 cups cooked jasmine rice
¼ cup soy sauce
¼ cup rice wine vinegar
1 tablespoon white miso paste
1 tablespoon sesame oil
1 tablespoon chili crisp or chili paste
1 tablespoon sesame seeds

Instructions

In a bowl, whisk together the soy sauce, rice wine vinegar, miso paste, sesame oil, chili crisp, and sesame seeds until smooth.
Bring a pot of water to a boil. Carefully add the eggs and cook for exactly 7 minutes. Transfer immediately to an ice bath, then peel once cooled.
Heat a skillet over high heat. Pat the ribeye dry, season lightly with salt, and sear for 3 to 4 minutes per side for medium-rare, or to your preferred doneness. Let rest briefly, then slice.
Place the peeled eggs and sliced steak into a shallow dish and pour the marinade over top. Let marinate for at least 20 minutes.
To serve, divide warm rice between bowls. Top with marinated steak slices and halved eggs. Spoon extra marinade over everything.

Notes

Let the steak rest for a few minutes before slicing so it stays juicy and tender.
Marinate the steak and eggs after cooking to keep that beautiful sear and jammy center intact.
Feel free to add scallions, crispy onions, or an extra spoon of chili crisp if you’re in the mood for more texture and heat.
Swaps: to make this gluten free, use Gluten-Free soy sauce or Tamari.