Directions

To Prep

1. In a large ceramic bowl, combine all the marinade ingredients. Add the steak and toss well to coat.
2. Cover and place in the fridge to marinate for at least 1 hr or overnight.

To Cook

1. Heat a large frying pan over medium heat, add a drizzle of sesame oil. Cook the mushrooms for 1-2 mins.
2. Add the spinach and cook until the spinach has wilted. Season with salt and pepper.
3. Transfer onto a plate and set aside. Clean the pan with paper towel.
4. Heat the pan over medium heat. Add a dash of sesame oil. Cook onion for 2 mins. Add the cabbage and cook for another 2 mins. Season.
5. In a small pan, over medium heat, add 2 tbsp of water. Add the bean sprout and cook for 1-2 mins.
6. Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp of cooking oil.
7. Cook steak for 2 mins. Add 3 tbsp of the marinade and cook, stirring occasionally for a further 3-5 mins or until the sauce has thickened and caramelized.
8. Divide the rice among bowls. Top with the steak, and all the vegetables and kimchi.
9. Fry the eggs, season with salt and place in the middle of each bowl. Sprinkle with sesame seeds.