Ingredients:
- 2 x 227g rib eye steak sliced and marinated
- 500g brown rice, cooked
- 2 eggs, fried
- ½ cucumber, sliced
- 60g carrots, shredded
- Sesame seeds to garnish
Marinade:
- 2 Tbsp Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 Tbsp Lee Kum Kee Pure Sesame Oil
- 1 Tbsp Gochujang (Korean chilli paste)
- 1 Tbsp cornflour
- 1 tsp ground black pepper
- 4 Tbsp vegetable oil, divided into two
- 2 red onions, sliced
- 15g ginger, finely diced
- 1 egg
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Method:
- Marinate the sliced rib eye steak overnight or at least 30 minutes using the marinade before cooking.
- Add 2 Tbsp of vegetable oil in a hot pan over medium-high heat. Add the marinated sliced beef into the pan, and stir-fry for about 6 minutes or until it is thoroughly cooked. Then remove it from the pan and place it in a bowl.
- Using the same pan, add 2 Tbsp of vegetable oil over medium heat. Add onions and ginger, stir-fry for about 2-3 minutes until onions are softened.
- Finish off by adding the cooked beef and give it a quick stir until they are mixed evenly
To serve:
Place the cooked brown rice in two separate bowls. Add cucumber and carrots on the side, then the cooked beef in the center, followed by a fried egg on top if you wish. Finally, garnish with sesame seeds.
