Gochujang Beef & Black Rice Bowls
Ingredients: (Makes 4)
- Beef Strips 500g or 17.6oz
- Sesame Seeds 2 tsp
- Chilli Oil Crunch 1 tsp
- Eggs 4
- Black Rice 60g or 2.1oz per portion, dry
- Red Pepper 2, medium
- Cashew Nuts 50g or 1.7oz
- Gochujang 4 tsp
- Sesame Oil 2 tbsp
- Soy Sauce 2 tbsp
- Garlic 2 cloves
Instructions:
In a large bowl, mix the beef strips with 2 tsp gochujang, 1 tbsp soy sauce, and the
crushed garlic. Cover and place in the fridge while you prepare the rice. (Can be
marinated up to 24 hours in advance.)
Cook black rice according to pack instructions. This usually takes 25–30 minutes.
Drain and keep warm.
After the rice has been cooking for 15 minutes, heat 1 tbsp sesame oil in a large
wok or frying pan over high heat. Add the marinated beef and stir-fry for 4–5
minutes until golden brown and cooked through. Transfer the beef to a plate. In
the same pan, add the sliced red peppers and cashew nuts and cook for 6
minutes, stirring frequently, until soft and slightly charred. Stir in the remaining 2
tsp gochujang and 1 tbsp soy sauce, then remove from the heat.
In a separate frying pan, heat the remaining 1 tbsp sesame oil over medium-high
heat. Crack in the eggs and fry for 1–2 minutes, or until the whites are crispy and
the yolks set to your preference.
Divide the black rice between 4 bowls. Top each with the stir-fried beef and
peppers. Add a fried egg, sprinkle with cashew nuts and black sesame seeds, and
drizzle with chilli crunch oil if using.
