In a small saucepan, bring white wine vinegar and honey to a gentle boil while you cut your onions. Place cut onions in a heat-safe container, such as a glass or porcelain bowl.

Once your mixture is boiling, carefully pour or ladle the hot honey/vinegar mixture over the onions, ensuring all onions are covered in the liquid. Cover and refrigerate.

In a mixing bowl, mix beef, soy sauce, sesame oil, garlic, ginger brown sugar, green onions, salt and pepper. Set aside the beef mixture to marinate for 30 minutes while you prepare the veggies.

In a large stock pot, bring 6 cups of water to a rolling boil. When it’s boiling, sprinkle a good pinch of salt in and then throw in the spinach. Cook for 30 seconds to a minute before straining and running cold water over the spinach until it can be handled. Squeeze out all excess water.

Mix the rest of your Seasoned Spinach sauce ingredients in a bowl. Fold the spinach into it, ensuring complete coverage. Set aside.

In a medium skillet, heat up some neutral oil at medium heat. One at a time, keeping the veggies separate, cook the veggies for 2 to 3 minutes, stirring occasionally.

In the same large skillet, cook the meat until all pink is gone and liquid is cooked off, stirring occasionally.

While the beef cooks, separately set a small skillet on medium heat with some neutral oil. Crack your eggs into the oil carefully and pop a lid on for 2 to 3 minutes depending on how runny you like your yolk.

Vigorously mix all sauce ingredients together with a small bowl whisk. Set aside.

Time to assemble! Start with a bed of rice on the bottom of your bowl and layer the spinach, veggies, pickled onions, and beef mixture how you see fit! Top with egg. Add a spoonful of sauce to each bowl, or keep it on the side for everyone to add their preferred heat level. Sprinkle extra toasted sesame seeds and enjoy!