- 1 lb thinly sliced sirloin beef strips
- 1 bottle Mama Kicks Gochujang sauce
- Variety of veggies. Our favorites: carrots, spinach, shitake mushrooms, bean sprouts
- 4 cups prepared short-grain rice (2c. cooked with 2c. water, 2tsp rice vinegar, salt)
- 4 eggs
- Vegetable oil and soy sauce
- Toasted sesame seeds for garnish
In a sealed plastic bag, coat beef in Mama Kicks Gochujang and marinate at least 4 hours, ideally overnight.
Stir fry a variety of veggies with a little oil and soy sauce, cooking each separately. Set aside.
Cook one sunnyside up egg per serving bowl. Set aside.
Add marinated meat to hot wok/skillet and cook to desired doneness.
Assemble 4 bowls: rice first, then veggies and meat arranged around the bowl and top each with an egg.
Garnish with a drizzle of extra Mama Kicks Gochujang sauce and a sprinkle of toasted sesame seeds.
Other veggie and garnish options: daikon radish, cucumber, shredded toasted seaweed, kimchi
