My simple take on an Asian inspired beef rice bowl. Sticky sweet beef & stir- fried vegetables with an array of topping served up in a bowl with lots of rice and topped with a fried egg. Comfort food at it's best.
Add the rice and water to a large saucepan. Place a lid on and turn a high heat on under. When it begins to boil lower the heat and allow it to simmer away until the water has been absorbed. Once it has switch off the heat. Allow it to sit with the lid on until needed.
Meanwhile, because the cooking of this dish is so quick it is best to have all ingredients prepared and ready to go. Cut both the carrots and pepper into thin matchsticks. Slice the scallions diagonally into thin slices, reserve the green top part to sprinkle over the dish at the end. Slice the bottom off of the pak Choi. Separate the leafy end from the firmer stalky parts. Then set aside.
Next, make the sauce by combining all ingredients in a bowl large enough to also take the beef later. Then set aside.
Heat half the oil in a wok or frying pan. When hot add the beef and stir fry until browned all over. Transfer the beef to the bowl with the sauce and allow it to marinate.
To the wok add the carrot, pepper, scallion, and the firm parts of the pak Choi stir fry for 1 minute over high heat. Spoon in two or 3 tablespoons of the sauce the beef is marinating in and add the leafy part of the pak Choi. Cook until the leaves have just wilted.
To the pan of rice add the lime juice and soy sauce and stir through with a fork to make the rice fluffy. Split the rice between two bowls.
Arrange the beef and stir-fried veggies on top. Quickly fry two eggs in a pan using the remaining oil over high heat until the underside has become crispy and the yolk is still runny or to your liking. Add to the rice bowl and sprinkle over the egg the lime zest and chilli flakes and add the sesame seeds over the beef. Spoon the remaining sauce both over the egg and beef. Stir together just before you eat and most importantly enjoy!
Servings 2