This is steak and eggs Japanese-style. Donburi is one of my favourite go-to dishes for big, easy flavour. Packed with bright-green veg, delicious porterhouse steak, an egg on top and a sweet sauce – I reckon it's even better when you mix it all up with the rice.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Trim and halve broccolini. Trim snow peas. Peel and thinly slice onion into half-moons. Peel and crush garlic.
Place ketchup, soy sauce, oyster sauce and mirin in a bowl and stir to combine. Set aside until ready to serve.
Season steaks with salt and brush with 2 teaspoons oil. Heat a frypan over medium-high heat. Add steaks and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from pan and wrap in aluminium foil to rest. Wipe out pan. While steaks are cooking, continue with step 5.
Heat a frypan over medium-high heat. Add 2 teaspoons oil, onion, salt and pepper and cook, stirring occasionally, for 3–4 minutes or until beginning to soften. Add broccolini, snow peas, garlic and 20ml (1 tablespoon) water and cook for a further 2–3 minutes or until broccolini is just tender. Season to taste and stir through 1 teaspoon Japanese seven spice.
Return frypan used for the steak to medium-high heat with remaining oil. Crack eggs into pan, season with salt and pepper and cook for 2–3 minutes or until cooked to your liking. Slice steak. Divide rice, vegetables, steak and eggs between bowls. Sprinkle with remaining Japanese seven spice and drizzle with donburi sauce to serve.