KOREAN BIBIMBAP BOWLS

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 2953kj COST $$$$

1 ½ cups sushi rice 1 cup coconut milk 1 cup water 2 tbsp soy sauce 2 tsp sesame oil 2 garlic cloves, crushed 400g fillet steaks 100g shiitake mushrooms 2 tbsp vegetable oil 1 bunch baby buk choy, halved 150g snow peas, trimmed 1 zucchini, shredded 4 eggs red pepper sauce (see tip)

1 Rinse rice through a fine sieve until water runs clear. Place in a saucepan with coconut milk and water. Bring to simmer on medium. Cover. Cook on low heat 12 minutes until tunnels appear in rice. Set aside 10 minutes, covered.

2 In a small bowl, combine soy, sesame oil and garlic. Set aside. 3 Heat a frying pan on high. Cook steak 3 minutes on one side. Add mushrooms to pan, turn steak over and cook 1 minute. Pour in half soy mixture, simmer 1 minute, turning steak to coat. Remove from pan. Rest steak 5 minutes. Thinly slice. 4 In same pan, heat half vegetable oil on high. Stir-fry buk choy, snow peas and zucchini 1-2 minutes until just tender. Add remaining soy mixture and simmer 15 seconds. Transfer to a bowl and keep warm. 5 In same pan, heat remaining oil on high. Crack eggs into pan and fry 1-2 minutes until whites are set. 6 Divide rice among four bowls. Top with vegetables, beef and egg. Finish with a drizzle of sauce.