Packed with flavour and ready in under 30 minutes this Korean-style beef fried rice is perfect for your next weeknight dinner!
The ingredient of Korean Style Beef Fried Rice
- 1 4 cup 60ml soy sauce
- 1 1 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha or chilli sauce
- 1 tablespoon finely grated ginger
- 500g coles australian no added hormones beef rump steak
- 2 tablespoons peanut oil
- 2 coles australian free range eggs lightly whisked
- 1 carrot peeled shredded
- 450g pkt microwavable long grain rice
- 1 bunch baby buk choy trimmed coarsely chopped
The Instruction of korean style beef fried rice
- combine soy sauce vinegar sriracha or chilli sauce and ginger in a jug combine beef and one third of the soy sauce mixture in a bowl set aside for 5 mins to develop the flavours
- heat a barbecue grill or chargrill on high cook beef for 3 mins each side or until cooked to your liking transfer to a plate cover with foil set aside for 5 mins to rest thickly slice
- meanwhile heat half the oil in a wok over medium heat add egg swirl to coat base of wok cook for 1 2 mins or until set turn onto a clean work surface roll into a log and thinly slice crossways
- heat remaining oil in the wok over high heat stir fry carrot for 2 mins or until tender add rice buk choy and remaining soy sauce mixture stir fry for 1 2 mins or until heated through divide rice mixture evenly among serving plates top with beef and egg
Nutritions of Korean Style Beef Fried Rice
calories: 679 238 caloriescalories: 16 grams fat
calories: 4 grams saturated fat
calories: 93 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 38 grams protein
calories: n a
calories: 1271 milligrams sodium
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calories: nutritioninformation