Order Ingredients

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 corn flour
• 1 tsp ground black pepper
• 4 Tbsp vegetable oil, divided into two
• 2 red onions, sliced
• 15g ginger, finely diced
• 1 egg

Method

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

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