Next, choose a time

Korean Rice Bowl With Steak & Egg

Korean Rice Bowl With Steak & Egg
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 11.44 dollar
Difficulty level: 3 out of 4

12 Ingredients

Number of servings
4
  • 2teaspoons sesame oil
  • 1 cup bean sprouts
  • 1 carrot, cut into matchsticks
  • 1 cucumber, halved, seeded, sliced
  • 150grams snow peas
  • gluten-free chilli sauce (to serve)
  • 4 eggs, fried
  • 1 1/2 cup white rice
  • 2tablespoons vegetable oil
  • 500grams rump steak, thinly sliced
  • 2tablespoons gluten-free soy sauce
  • 1 clove garlic, crushed

Method

Step 1 of 5

Marinate steak in soy, sesame oil and garlic for 15 minutes.

Step 2 of 5

Meanwhile, rinse rice in running water until water is clear. Place into a saucepan and add enough water to cover by 2.5cm above the rice. Bring to the boil, cover with a tight- fitting lid, reduce heat to low and cook for 13-15 minutes. Remove from heat and stand covered for 5 minutes. Fluff with a fork. Blanch carrot and snow peas, separately in boiling water until just tender. Keep warm.

Step 3 of 5

Heat 1 tbs of oil in a frying pan or wok over medium-high heat. Cook meat in batches, for 2 minutes until just cooked. Remove and keep warm. Wipe out pan.

Step 4 of 5

Heat remaining oil over medium-high heat and stir fry rice until crisp and browned.

Step 5 of 5

To serve, divide rice into 4 bowls. Arrange beef, vegetables, cucumber and sprouts on top of rice. Top each with an egg. Serve with chilli sauce.

You might also like


Your identity is kept private from the public

Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.