Kimchi Fried Rice with Beef Steak

Serves 4

Time 25 minutes

Ingredients

Steak

2 beef steaks (about 250g each, 2cm thick)

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp olive oil

Sea salt and cracked black pepper

Fried Rice

2 tbsp olive oil

1 onion, peeled and chopped

3 garlic cloves, peeled and chopped

1 tbsp grated ginger

250g kimchi, chopped (plus 2 tbsp of its liquid)

1 tbsp gochujang (Korean chilli paste)

2 x 250g microwave steamed basmati rice (or 500g cooked rice, preferably day-old)

2 spring onions, sliced

3 tbsp light soy sauce

1 tbsp sesame oil

Eggs

4 eggs

1 tbsp olive oil

To Serve

1 tbsp toasted sesame seeds

2 tbsp furikake

1 handful coriander leaves, chopped

Method

Rub the steaks with soy sauce, oils, sea salt and cracked black pepper. Set aside to marinate.

Heat a grill pan or frying pan over high heat. Cook the steaks for 2–3 minutes each side for medium, or to your liking. Rest before slicing thinly.

Heat olive oil in a large wok or frying pan over medium-high heat. Add the onion, garlic and ginger, cooking for 2–3 minutes until fragrant. Stir in the chopped kimchi. Add the cooked rice, breaking up any clumps with a spoon. Add the kimchi liquid, and cook for another 2 minutes. Add gochujang, stirring well to combine.

Stir-fry for 5–6 minutes until the rice is hot and evenly coated. Stir through the spring onions and sesame seeds. Add soy sauce and sesame oil to season.

Meanwhile, heat olive oil in a non-stick pan and fry the eggs until the edges are crispy and the yolks are still runny.

To serve, spoon the kimchi fried rice into bowls, top with sliced steak and a fried egg. Sprinkle over furikake and coriander to finish.