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Korean Beef Rice Bowl




Source of Recipe


Coles Curtis Stone recipes






Recipe Introduction


serves 4
preparation 15 min
marinate time 3 hours
cooking time 20 mins

I like to add other things likie beansprouts or spinach. I blanch them and add 1 tbs rice vinegar and a touch of soy sauce then sprinkle with sesame seeds. That is one of the vegies in my bowl. You can also use seaweed, radish, kim chi or whatever you like.

As the recipe is though it is meant to cost less than $10 to prepare. I am a bit skeptical, but it is not too expensive anyway.





List of Ingredients



• 2 cloves garlic, finely chopped
  
• 3 tsp honey
  
• 1/4 tsp chilli flakes (or to taste)
  
• 2 tsp orange fruit drink (I used juice of an orange instead but the 25% stuff is recommended in the recipe)
  
• 1 1/2 tbs soy sauce
  
• 3 tbs olive oil
  
• 400g beef round steak, cut into 1cm thick slices
  
• 1 cup long grain rice (for 4 people I think that is a scarily small serve)
  
• 4 free range eggs
  
• 2 lebanese cucumbers, peeled, seeded and cut into thin strips
  
• 1 small carrot, cut into thin strips
  
• 50g cup mushrooms, thinly sliced
  
• 1 spring onion, cut thinly diagonally
  






Instructions



1. Pound the steak with a mallet to 1/2 cm thick. Cut into 1/2 cm thin slices.
   
2. In a medium bowl whisk garlic, honey, chilli flakes, orange drink, soy sauce and 1 tbs oil. Add meat and marinate for at least 3 hours, covered in the refrigerator.
   
3. Cook rice according to packet directions and keep warm.
   
4. Heat 1 tbs oil in a large frypan over high heat. Remove meat from marinade and stirfry until just cooked through. Remove pan from heat and reserve beef, covered with foil.
   
5. Heat remaining oil in a large non-stick frying pan over medium to high heat and fry eggs until edges are crisp and golden.
   
6. Divide rice among 4 serving bowls. Divide vegetables and beef equally among the bowls over the rice. Top each serve with and egg.
   






Final Comments


I like it served with hot chilli sauce.