Name: Korean beef rice bowl recipe
Prep time: 85 min
Cook time: 20 min
Total time: 105 min
Yield: 1
Cuisine: asian
Ingredients: 350g beef chuck steak, sliced against the grain into 6mm thick slices, then pounded to 3mm thickness; 2 small mandarins, zest finely chopped, juiced; 15g ginger; 2 cloves garlic, finely chopped; 1 birds eye chilli, finely chopped; 42.90 gm brand honey; 31.50 gm soy sauce; 27.30 gm olive oil; 1/2 bunch baby buk choy, quartered; 160g carrot; 6.00 gm Hoyt's sesame seeds, toasted; 2 tsp sesame Oil; 150.00 gm brand long grain rice, cooked; 1 spring onion, thinly sliced; 4 brand free range eggs, fried sunny-side up

Korean beef rice bowl recipe

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Prep Time:
85 minutes

Cook Time:
20 minutes

Total Time:
105 minutes

Try Curtis Stone's crowd-pleasing Korean rice bowl for a perfect weekend gathering.

Ingredients:

350g beef chuck steak, sliced against the grain into 6mm thick slices, then pounded to 3mm thickness
2 small mandarins, zest finely chopped, juiced
15g ginger
2 cloves garlic, finely chopped
1 birds eye chilli, finely chopped
42.90 gm brand honey
31.50 gm soy sauce
27.30 gm olive oil
1/2 bunch baby buk choy, quartered
160g carrot
6.00 gm Hoyt's sesame seeds, toasted
2 tsp sesame Oil
150.00 gm brand long grain rice, cooked
1 spring onion, thinly sliced
4 brand free range eggs, fried sunny-side up

Instructions:

Place sliced steak in a large zip lock bag. In a medium bowl, whisk mandarin zest, juice, ginger, garlic, chili, honey, soy sauce, and 1 tablespoon of oil. Coat steak with 1 1/2 tablespoons of marinade. Seal bag and marinate steak for at least 1 hour, reserving the remaining marinade.
Preheat a char-grill pan over medium-high heat. Toss bok choy in a large bowl with 1/2 tablespoon of oil, season with salt, and grill for about 1 minute on each side until grill marks appear. Transfer bok choy to a cutting board and remove the cores. Place back in the bowl and coat with half of the marinade.
Pat dry the marinade off the steak and season with salt. Preheat the char-grill to high heat. Grill the steak in batches for about 30 seconds per side until grill marks form and it cooks to medium-rare. Rest the steak on a cutting board for 2 minutes, then cut it into 3cm pieces. Toss the steak with the reserved marinade before serving.
Prepare the carrot salad by combing the carrot, sesame seeds, sesame oil in a small bowl. Season with salt to taste and toss until everything is well coated. Serve and enjoy!
- Scoop the rice into 4 bowls. Layer the bok choy, carrot salad, and steak on top of the rice, drizzling any steak sauce into the bowls. Add an egg on each bowl, garnish with spring onions, and serve.

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