¼ cup light soy sauce
2 tbsp mirin
1 tsp sesame oil
1 tsp toasted sesame seeds, lightly crushed
450g (1 lb) rib-eye steak (or any kind of tender cut e.g. sirloin, rump, scotch fillet)
4 tbsp peanut oil
3 garlic cloves, finely chopped
2 tsp finely grated ginger
100g (3.5 oz) fresh shiitake mushrooms, sliced
150g (5 oz) shredded carrots
150g (5 oz) baby spinach leaves
50g (1.7 oz) bean shoots or pea shoots
4 cups cooked short grain rice
Kimchi, sliced cucumber and sesame seeds, to serve
¼ cup gochujang paste*
2 tbsp mirin
2 tsp light soy sauce
2 tsp sugar
2 tsp sesame seeds
For the gochujang sauce, combine all the ingredients in a bowl. Set aside.
Combine the soy sauce, mirin, sesame oil and sesame seeds, in a jug. Transfer half of the mixture to a glass ceramic dish. Add 1 tablespoon of the gochujang sauce. Add the beef and stir to coat. Reserve the remaining soy sauce mixture and gochujang sauce for later.
Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 10 seconds before adding the beef. Spread the beef out in the pan and allow to sear on one side for half a minute. Then stir-fry the beef until just cooked. Transfer to a plate and pour over any juices from the pan.
Add another tablespoon of oil to the wok. Add the mushroom and carrot and stir-fry for about a minute. Add the spinach and bean shoots and the reserved soy sauce mixture. Cook for 1 minute or until the vegetables are just wilted. Set aside until ready to serve.
Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan and fry the eggs to your liking.
Divide the rice among bowls and top with the beef. Sprinkle the beef with sesame seeds. Add the stir-fried vegetable mix, kimchi, sliced cucumber, fried eggs and a spoonful of gochujang sauce.
- Korean gochujang paste is a fermented chilli paste available in the Asian aisle of most supermarkets or from an Asian grocery store.