Steak, Sweet Potato & Broccoli Donburi

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4), and 1 tsp salt (2 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

While rice cooks, toss sweet potatoes on one side of a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. (For 4, spread across entire sheet.) Roast on top rack for 12 minutes, then carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. (For 4, leave sweet potatoes roasting; toss broccoli on a separate sheet and roast on middle rack.) Roast until veggies are browned and tender, 12-15 minutes more.

Pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook, stirring occasionally, to desired doneness, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Meanwhile, trim and dice cucumber. Zest and quarter lime. In a small bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.

In a second small bowl, combine 4 TBSP mayonnaise (8 TBSP for 4 servings), Sriracha, and a squeeze of lime juice to taste. Season with salt. When veggies have about 5 minutes left, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack two eggs (four eggs for 4) into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

Use pan used for steak here.