Korean Beef Rice Bowl

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Prepare the Rice

• 50g Basamti Rice, Uncooked

Rinse the rice under cold water until clear and then cook according to package instructions.

_{Step 2/4}

Cook the Beef

• 150g Sirloin Steak
• 2 tsp Olive Oil
• 1 tbsp Soy Sauce
• 1 Clove Garlic
• 1 tsp Ginger
• 1 tsp Brown Sugar
• 1 tsp Gochugang

Heat avocado oil in a wok or pan over medium-high heat, add the sliced beef and season with salt and pepper to taste. Cook until browned and add the minced garlic, ginger, soy sauce, brown sugar, and gochujang to the wok. Add spinach and cook for another 2-3 minutes, stirring frequently until well combined.

_{Step 3/4}

Prepare the Vegetables

• 1 Small Carrot
• 1/4 Cucumber

Julienne the carrots and cucumber.

_{Step 4/4}

Assemble the Dish

• 1 Large Egg
• 5g Chopped Green Onion
• 1 tsp Sesame Seeds

In a bowl, place the cooked rice at the bottom. Arrange the cooked beef, julienned carrots, and julienned cucumber on top of the rice. Sprinkle sesame seeds over the vegetables. Top with a fried egg and chopped green onion for garnish.