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Bulgogi-style beef fried rice
Serves 1-2 Starters and mains
Ingredients
- 680g ribeye steak, cut into 0.5cm-thick slices
For the marinade
- 2/3 cup soy sauce
- 1⁄4 cup mirin
- 1⁄2 pear
- bunch spring onions (white and light green parts only, tops reserved)
- 4 whole garlic cloves, peeled
- 1tbsp freshly grated ginger
- 1tbsp brown sugar
- 1tsp dark sesame oil
For the fried rice
- 1⁄4 cup soy sauce
- 1tbsp oyster sauce
- 1tsp freshly grated ginger
- 3tbsp vegetable or rapeseed oil
- 1 medium shallot, thinly sliced
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 5 cups cooked jasmine rice
- 2 eggs, lightly beaten
- 11⁄4 cups kimchi, chopped
- chopped coriander, to taste (optional)
Method
Put the sliced beef in a very large zip-top bag. Put all the marinade ingredients in a blender and blend on a high speed until smooth. Pour the marinade over the beef, seal the bag and leave to marinate in the fridge for at least 1 hour and up to 8 hours.
In a small bowl, whisk the soy sauce, oyster sauce and grated
ginger together and set aside.
Heat a wok or large frying
pan over a medium-high heat
and add the oil. Once the oil is
hot and shimmering, add the
shallot. Cook for 4-5 minutes,
stirring occasionally, until
golden brown, taking care not
to burn, and transfer with a
slotted spoon to a plate lined
with kitchen paper. Leave the oil
in the wok.
Increase the heat under the
wok while you remove the beef
from the marinade, shaking off
any excess. Add it to the wok in a single layer and cook for
2 minutes on one side until
golden brown, then flip. Add
the carrots and garlic to the
wok, stir to combine and cook
for another 2-3 minutes, stirring
often so the garlic doesn’t burn,
until the carrots are softened.
Add the cooked rice and stir so the grains are coated
with oil, then lower the heat
to medium and push the rice
mixture to one side. Pour the
lightly beaten eggs into the
other side of the wok and cook
for 2-3 minutes until the eggs
are cooked through.
Using a wooden spoon, break
the egg into pieces, then stir all
the ingredients together so that
the egg is incorporated into the
rice. Add the kimchi and the soy
sauce mixture to the wok and
cook, stirring constantly, until all
the sauce has been absorbed.
Stir in the reserved spring onion tops and season to taste with salt and pepper. Serve the beef fried rice topped with the crispy shallots and sprinkled with coriander, if using.
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