Korean Beef Rice Bowl

I love eggs as part of a main. Whether it is the scrambled eggs in fried rice or the egg in a Korean rice bowl. I guess I just love eggs. 

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This recipe is light, simple and tasty. The beef has a lovely sweetness to it.

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Recipe by Curtis Stone 

Ingredients
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2 cloves garlic, finely chopped
3 teaspoon honey
¼ teaspoon chilli flakes
3 teaspoon orange fruit juice
1½ tablespoon soy sauce
3 tablespoon olive oil
400 g beef steak, cut into 1cm thick slices
1 cup long grain rice
4 eggs
2 lebanese cucumbers, cut in thin strips
50 g cup mushrooms, thinly sliced
1 spring onion, cut thinly diagonally
1 carrot, cut into thin strips
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Method
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1. Pound the round steak so that it is ½cm thin. Cut into thin slices. In a bowl whisk garlic, honey, chilli flakes, orange juice, soy sauce and 1 tablespoon of oil. Add meat and marinate for at least 3 hours, covered in the refrigerator. Unfortunately, I didn't have time to marinate it for very long but it still tasted great.

2. Cook rice according to packet directions and keep warm.

3. Heat 1 tablespoon of oil in a frying pan over high heat, remove meat from marinade and stir-fry until just cooked through. Remove pan from heat and reserve beef.

4. Heat the remaining oil in a frying pan over medium to high heat and fry eggs until edges are crisp and golden.

5. Divide rice among 4 serving bowls. Divide vegetables and beef equally among the bowls over the rice. Top each serve with an egg.