Korean BBQ beef recipe topped with Kimchi and a fried egg.
Ingredients
650g scotch fillet steak
1 tablespoon vegetable oil
Street Kitchen Korean Bulgogi beef kit
1 red capsicum, cut into thin strips
4 eggs
Steamed long-grain brown rice, to serve
Extra sliced green onions, to serve
Kimchi, to serve
Method
Thinly slice steak diagonally. Heat half the oil in a wok or frying pan over high heat. Cook steak in batches for 2 minutes or until browned. Add ginger & garlic sachet to steak and stir to coat
Add capsicum and scallions to steak and stir until combined. Cook for 2 minutes or until vegetables are just softened. Stir through sauce and cook for 2 minutes or until hot
Heat remaining oil in a frying pan over medium heat. Fry eggs for 3 minutes or until egg whites are cooked through. Spoon rice onto serving plates. Top with steak and vegetable mixture. Sprinkle with sesame seeds and extra scallion. Place an egg on top of beef and serve with kimchi
