Courtesy of Flanagan Foodservice
1 cup brown sugar
1 cup soy sauce
1/2 cup gochujang paste
2 Tbsp sesame oil
1/4 cup vegetable oil, divided
3 lb top sirloin butt, thinly sliced
12 cloves garlic, minced
1/4 cup minced fresh ginger
3/4 cup vegetable oil, divided
12 cups cooked white rice
3 cups julienned carrots
1 1/2 cups thinly sliced green onions
1/4 cup toasted sesame seeds
- Whisk together brown sugar, soy sauce, gochujang and sesame oil; set aside.
- Heat vegetable oil in large skillet set over medium-high heat. Cook beef, in batches — adding vegetable oil as needed — for about five minutes or until browned and almost cooked through. Transfer to shallow hotel pan.
- Return the skillet to heat. Sauté garlic and ginger for about two minutes or until fragrant; stir in reserved soy-sauce mixture. Simmer for approximately 10 minutes or until thickened and slightly reduced. Toss with beef and any accumulated juices. Remove from heat and let cool completely.
- To assemble (one portion), heat 1 tbsp of oil in small non-stick skillet set over high heat. Fry one egg, basting with oil, for about three minutes or until edges are crispy and yolk is set but still runny.
- Meanwhile, spoon 1 cup of cooked rice into a wide, shallow bowl. Top with 3 oz of cooked beef mixture, 1/4 cup of carrots, 2 tbsp of green onions and 1 tsp of sesame seeds. Top with fried egg.