Sandy Tang's Korean Bulgogi Beef Bowl

Name: Sandy Tang's Korean Bulgogi Beef Bowl
Yield: Serves 2
Ingredients: 2x227 grams Rib eye steak, sliced and marinated; 500 grams Brown rice, cooked; 2 Eggs, fried; 1/2 Cucumber, sliced; 60 grams 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 chillipaste); 1 tbsp Cornflour; 1 tsp Ground black pepper; 4 tbsp Vegetable oil, divided into two; 2 Red onions, sliced; 15 grams Ginger, finely diced; 1 Egg

2 people

00h 00

Credit: Lee Kum Kee UK

Ingredients
Method

2x227 grams Rib eye steak, sliced and marinated
500 grams Brown rice, cooked
2 Eggs, fried
1/2 Cucumber, sliced
60 grams 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 chillipaste)
1 tbsp Cornflour
1 tsp Ground black pepper
4 tbsp Vegetable oil, divided into two
2 Red onions, sliced
15 grams Ginger, finely diced
1 Egg

1). Marinate the sliced rib eye steak overnight or at least 30 minutes using the marinade before cooking.
2). 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.
3). Using the same pan, add 2 Tbs pof vegetable oil over medium heat. Add onions and ginger, stir-fry for about 2-3 minutes until onions are softened.
4). 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.