Korean-Style Beef Rice Bowls

Instructions

1. 1

   Whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and black pepper. Toss the beef in the marinade and let it rest for 10–15 minutes.

2. 2

   Prepare the toppings while the beef marinates. Keep the carrot and cucumber raw for a lovely crisp contrast, dear.

3. 3

   Heat a large skillet or wok until very hot. Add the cooking oil, then stir-fry the beef in a single layer for 2–3 minutes per side. Cook in batches if needed—crowding the pan makes the beef steam instead of brown.

4. 4

   Warm the cooked rice and divide it between two bowls. Spoon the beef over the top.

5. 5

   Add the carrot, cucumber, spring onions, and sesame seeds. Finish with chilli or a fried egg if you fancy.

6. 6

   Serve immediately, with any sauce left in the pan drizzled over the bowls.