BON APPETIT SUBSCRIPTION RECIPES

Steps:

• Pat beef dry with paper towels. Whisk garlic, brown sugar, soy sauce, vinegar, cornstarch, red pepper flakes, black pepper, and salt in a medium bowl. Add beef to marinade and toss well to coat. Cover and chill at least 6 hours and up to 1 day.
• Heat oil in a large nonstick skillet over high. Drain beef in a sieve, letting as much excess marinade drip off as possible. Add half of beef to skillet, arranging in a single layer and cook, turning halfway through, until beef is cooked through and deeply browned in spots, about 3 minutes (be careful; the marinade will splatter). Transfer beef to a plate. Discard any garlic remaining in pan and repeat process with remaining beef. Keep warm. Clean skillet and set aside.
• Place rice in a large bowl and break up with a rubber spatula. Stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; set aside.
• Heat oil in reserved skillet over medium-low. Cook garlic, stirring occasionally, until golden brown and crisp, about 5 minutes. Drain garlic in a fine-mesh sieve set over a small bowl; transfer to a small plate.
• Pour 2 Tbsp. garlic oil back into skillet and heat over medium-high. Add reserved rice mixture and stir to coat in oil. Cook, stirring occasionally, until heated through, about 5 minutes. Set 1 Tbsp. fried garlic aside for serving and stir remaining fried garlic into rice. Transfer to a bowl and keep warm.
• Heat remaining garlic oil in the same skillet over medium-high (you should have 2 Tbsp.; add vegetable oil to make up the difference if needed). Crack eggs into skillet and season with salt. Cook until whites are almost set, about 2 minutes. Carefully tilt skillet so oil pools on one side. Spoon oil over egg whites until fully set, about 1 minute.
• Divide rice mixture, meat, and eggs among plates and top with reserved fried garlic.

Steps:

• Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.
• Squeeze out rehydrated mushrooms over bowl to catch soaking liquid; thinly slice mushrooms.
• Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl (you will steam and serve from this bowl) to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.
• Place a steaming rack or basket in a large pot with a lid (make sure your bowl will fit in the pot when covered with lid). Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.
• Carefully place bowl with egg mixture into steamer and cover immediately, leaving lid slightly askew for steam to escape. Reduce heat to medium-low and steam, adjusting heat as needed to keep water at a gentle boil, until egg mixture is set and jiggly when shaken, 12–15 minutes. If using a Tatung steamer, place bowl with egg mixture in steamer and cover with lid, propping open with a folded paper towel. Press cook switch and wait until switch bounces back, about 15 minutes.
• Carefully remove bowl from steamer (use a hot dish clip or heatproof gloves). Top steamed eggs with soy sauce, scallion, and chili crisp as desired.