Steak and Chili Oil Eggs Recipe

Ingredients

• 1 piece Ribeye Steak (about 1.5 lb, trimmed)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• ½ teaspoon Black Pepper (freshly ground)
• ¼ cup Vegetable Oil (for chili oil and frying)
• 2 tablespoons Szechuan Chili Flakes (plus extra for garnish)
• 1 teaspoon Szechuan Peppercorns (lightly toasted)
• 4 large Eggs (room temperature)
• 1 tablespoon Sesame Seeds (toasted)
• 2 stalks Scallions (thinly sliced, green parts only)
• to taste Salt

Instructions

1. Marinate the Steak

   In a mixing bowl combine soy sauce, minced garlic, grated ginger, black pepper, and a pinch of salt. Add the ribeye steak, coat evenly, cover, and refrigerate overnight (at least 8 hours).

   Time: PT10M

2. Prepare Chili Oil Base

   In a small saucepan heat ¼ cup vegetable oil over medium heat. Add toasted Szechuan peppercorns and fry for 30 seconds, then add garlic and ginger and sauté until fragrant (≈30 seconds). Stir in 2 Tbsp Szechuan chili flakes and cook another 30 seconds, then remove from heat and let steep for 2 minutes before using.

   Time: PT5M

   Temperature: Medium heat

3. Grill the Steak

   Preheat the grill or grill pan to high (≈450°F). Remove steak from the fridge, let sit 15 minutes at room temperature, then grill 2 minutes per side, or until an internal temperature of 120°F is reached for rare‑medium. Use a meat thermometer to check.

   Time: PT8M

   Temperature: 450°F

4. Rest and Slice Steak

   Transfer the grilled steak to a cutting board, tent loosely with foil, and let rest 5 minutes. Then slice thinly against the grain.

   Time: PT5M

5. Fry Chili‑Oil Eggs

   In the same skillet used for the chili oil, add a drizzle of the hot chili oil (about 1 Tbsp). Crack the eggs into the pan and fry sunny‑side‑up until whites set but yolks remain runny, about 2‑3 minutes. Season lightly with salt.

   Time: PT3M

   Temperature: Medium‑high heat

6. Plate and Finish

   Arrange sliced steak on a serving plate, top with the fried chili‑oil eggs, drizzle additional chili oil over everything, and garnish with toasted sesame seeds and sliced scallions.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

5 g

Fat

45 g

Fiber

1 g