I don’t post red meat recipes that often because I don’t eat a whole lot of it. These bowls first happened when I was cooking diner for my brother and we were using beautiful grass fed eye fillet we found in my parents freezer (such adults) and what was left in the fridge. They were so good I made them again and again. Crispy rice, topped with crispy olive oil and chilli kale, pickled cabbage, pickled carrot, tender marinated beef and a perfect fried egg. Sooooo good.
I’ve made crispy rice bowls before and am a big fan. It’s an excellent way to use up leftover rice! You could also do the same thing with quinoa or any other leftover grain you have to make these bowls.
Rice bowls like this are one of my favourite ways to eat, sort of like a quicker version of bibimbap! You mix everything together before eating and the mixture of textures and flavours is so satisfying. Break that bright and runny yolk into the bowl as it, along with the marinade, becomes your sauce.
You could use chicken instead of beef in these bowls but I’ll have a slight variation coming in the future for that one!
Some people might think the serving of red meat in this is a little small, but your getting extra protein from that egg and with beef being such an environmentally expensive meat to produce I figure it’s best to eat in small amounts.
This recipe has a few processes but all are super simple, there’s no crazy ingredients and some are repeated in the ingredient list as it’s written in the order you will use things.
1 Tbs oyster sauce
1 tsp freshly grated ginger
1 Tbs Chinese cooking wine
2 tsps soy sauce
few drops sesame oil
250 grams eye fillet
2 cups shredded red cabbage
2 tsp rice wine vinegar
1/8 tsp salt
3 cups shredded kale
3 tsp olive oil
1 tsp chilli flakes
2 Tbs finely sliced spring onion
1 carrot, very finely sliced into ribbons (use a vegetable grater)
1 tsp rice wine vinegar
1/8 tsp salt
1.5 cups booked brown rice
1/4 cup coriander leaves
Combine soy, oyster sauce, ginger, sesame oil and cooking wine in a small bowl. Mix well and add eye fillet, toss to coat and set aside to marinade for a couple of hours (or at least 15 minutes).
Place shredded cabbage in a nother small bowl add 2 tsp vinegar and 1/8 tsp salt. Toss to combine. Allow to sit for at least 15 minutes.
In another bowl mix together the carrot 1/8tsp salt and 1 tsp rice wine vinegar. Allow to sit for at least 15 minutes.
Combine kale, 2 tsps olive oil, chilli flakes and 1 Tbs spring onion in a small bowl. Massage together to combine.
Heat a non stick heavy based pan on medium hight heat. Add remaining olive oil, one hot add rice. Spread in a single layer and fry for a few minutes. move around pan and fry for a few minutes more. Repeat this twice more then scrape from the pan, divide between two bowl.
Add the kale to the same pan, spread in a single layer and cook for a few minutes. Stir, cook for another minute and then push to one side of the pan.
Add the eye fillet to the bare side of the pan and increase the heat slightly. Cook for 3 minutes (more or less depending on the thickness of your fillet) and then turn. Remove the kale from the pan and divide between the two bowls. Crack the eggs into the pan. Continue to cook eggs and beef for 3 minutes. Remove beef. Add 1/4 cup water to your pan to loosen any marinade. Remove eggs. Take the pan of the heat.
Slice beef finely then return to pan and toss to coat in the juices. Top kale and rice with the cabbage, carrots, beef, eggs, remaining spring onion and coriander. Drizzle over any remaining pan juices. Dig in.