Sandy Tang's Korean Bulgogi Beef Bowl
Serves 2
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

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 Tbsp of 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,followedby a fried egg on top if you wish. Finally, garnish with sesame seeds.