Put together this authentic-tasting Korean rice bowl at home for a nutritious meal – delectable steaks provide good protein while nutritious greens provide fibre and nutrients.
- 1½ cups sushi rice
- 1 cup coconut milk
- 1 cup water
- 2 tbsps soy sauce
- 2 tsps sesame oil
- 2 garlic cloves, crushed
- 400 g fillet steaks
- 100 g shiitake mushrooms
- 2 tbsps vegetable oil
- 1 bunch baby bok choy, halved
- 150 g snow peas, trimmed
- 1 zucchini, shredded
- 4 eggs
- Red pepper sauce, store-bought from gourmet supermarket
Rinse rice through a fine sieve until water runs clear. Place in a saucepan with coconut milk and water. Bring to simmer on medium. Cover. Cook on low heat 12 mins until tunnels appear in rice. Set aside 10 mins, covered.
In a small bowl, combine soy, sesame oil and garlic. Set aside.
Heat a frying pan on high. Cook steak 3 mins on one side. Add mushrooms to pan, turn steak over and cook 1 min, turning steak to coat. Remove from pan. Rest steak 5 mins. Thinly slice.
In same pan, heat half vegetable oil on high. Stir-fry bok choy, snow peas and zucchini 1 to 2 mins until just tender. Add remaining soy mixture and simmer 15 secs. Transfer to a bowl and keep warm.
In same pan, heat remaining oil on high. Crack eggs into pan and fry 1 to 2 mins until whites are set.
Divide rice among four owls. Top with vegetables, beef and egg. Finish with a drizzle of sauce.
TIP: Choose a sauce made with gochujang (Korean paste) for authentic taste.
Photo: Rob Shaw/BauerSyndication.com.au