Korean Bulgogi Beef Bowl

Combine the sauce mix to create a marinade for the beef. Add the beef and marinate for at least 30 minutes before cooking. (Tip: Give the beef a good rub. Wear a glove and mix in circular motions to massage in the marinade and tenderise the beef.)

Add 2 tbsp of vegetable oil to a hot pan over medium-high heat. Add the marinated beef into the pan and stir-fry for about 6 minutes until it is cooked through. Transfer from the pan to a bowl.

Using the same pan, warm 2 tbsp of vegetable oil over a medium heat. Add the onions and ginger and stir fry for 2-3 minutes until the onions are softened.

Add the cooked beef back in and give it a quick stir until it is reheated and mixed well.

Cook the brown rice as per pack instructions. Divide the rice into two bowls then add the beef, cucumber and carrots and top with a pan-fried egg. Garish with sesame seeds and serve. Add a sauce such as Lee Kum Kee’s Sweet Hoisin Sauce to taste.