Korean Bulgogi Beef Bowl
What You Will Need
Ingredients
- 10.5 oz. rib eye steak, sliced
- 4 Tbsp. vegetable oil, divided into two
- 2 red onions, sliced
- ½ oz. ginger, finely diced
- 1 lb. 2 oz. cooked brown rice
- ½ cucumber, sliced
- 2 oz. shredded carrots
- 2 eggs, fried
- a pinch of sesame seeds, for garnish
Marinade
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- ½ Tbsp. Lee Kum Kee Chili Garlic Sauce
- ½ Tbsp. sugar
- 1 Tbsp. cornflour
- 1 egg
- 1 tsp. ground black pepper
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
Combine the marinade ingredients, add the beef and marinate for at least 30 minutes before cooking.
Add 2 tablespoons of vegetable oil in a hot pan over medium-high heat. Add marinated beef into the pan and stir-fry for about 6 minutes until it is cooked-through. Transfer from the pan to a bowl.
With the same pan, add 2 tablespoons of vegetable oil over a medium heat. Add the onions and ginger and stir fry them for 2-3 minutes until the onions are softened.
Add the cooked beef back in and give it a quick stir until it is reheated and mixed well.
Cook the brown rice as per pack instructions. Divide the rice into two bowls then add the beef, cucumber and carrots and top with a pan-fried egg. Garnish with sesame seeds and serve.
Tips:
1) Give the beef a good rub. Wear a glove and mix in a circular motion to massage in the marinade and tenderize the beef.
2) You can top with Lee Kum Kee's Hoisin Sauce to taste.
1) Give the beef a good rub. Wear a glove and mix in a circular motion to massage in the marinade and tenderize the beef.
2) You can top with Lee Kum Kee's Hoisin Sauce to taste.
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