Ingredients

The following ingredients have 4 Servings
  • 1/2 cup soy sauce
  • 1/2 Asian pear or Fuji apple (peeled and grated)
  • 1/3 cup gochujang chili paste (Asian section of grocery store)
  • 2 Tbsps ginger paste or grated ginger
  • 2 Tbsps garlic paste or grated garlic
  • 1 Tbsp fish sauce
  • 1 Tbsp rice vinegar
  • 1 1/2 pounds sirloin or ribeye steak (thinly sliced)
  • 2 Tbsps vegetable oil (or another neutral oil)
  • 1 onion (diced)
  • 1 carrot (grated)
  • 8 oz sliced mushrooms
  • 5 to 6 cups cooked, cooled jasmine rice
  • 1 bunch green onions (diced)
  • 2 Tbsps butter
  • 2 eggs
  • Optional: kimchi, fried egg, sesame seeds

Instruction

  • Put the soy sauce, grated pear (or apple), gochujang, ginger, garlic, fish sauce, and vinegar in a bowl and whisk until combined.
  • Put the thinly sliced steak in a gallon size bag and add a few spoonfuls of the sauce. Massage the bag until coated and marinate at least an hour. Set the remaining sauce aside.
  • Preheat a large skillet, wok, or griddle to medium high heat. Add 1 Tbsp of the oil and the beef. Cook 2 to 3 minutes, stirring occasionally. Remove the beef and set aside.
  • Add the remaining 1 Tbsp oil to the large skillet, wok, or griddle over medium high heat and the onion, carrots, mushrooms, and rice. Cook 5 minutes, stirring throughout.
  • Add the green onions, butter, eggs, and the sauce that was set aside earlier. Cook 5 to 8 more minutes, mix the cooked steak back into the rice during the last minute. Serve with kimchi, fried egg, and sesame seeds if desired.