Easy recipe Korean Beef Rice Bowl

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about two cloves Garlic, finely chopped three tsp Honey one quarter tsp Chilli Flakes three tsp Orange Fruit Drink one one/about two tbsp Soy Sauce three tbsp Olive Oil, from the pantry four hundred g Butcher Beef Round Steak, cut into onecm thick slices one cup Long Grain Rice four Free Range Eggs about two Lebanese Cucumbers, peeled and seeded, cut in thin strips fifty g Cup Mushrooms, thinly sliced one Spring Onion, cut thinly diagonally one Small Carrot, cut into thin strips Pound the round steak with a mallet to one/about twocm thin. Cut into one/about twocm thin slices. In a medium bowl whisk, garlic (Recipes by ingridients garlic) honey, chilli (Recipes by ingridients chilli) flakes, orange (Recipes by ingridients orange), juice (Recipes by ingridients juice) soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) and one tbsp of oil. Add meat (Recipes by ingridients meat) and marinate for at least three hours, covered in the refrigerator. Cook rice according to packet directions and keep warm. Korean Beef Rice Bowl. Heat one tbsp of oil in a large frying pan over high heat, remove meat (Recipes by ingridients meat) from marinade and stir-fry until just cooked through. Remove pan from heat and reserve, beef (Recipes by ingridients beef) covered with foil. Heat remaining oil in a large non-stick frying pan over medium to high heat and fry eggs until edges are crisp and golden. Divide rice among four serving bowls. Divide vegetables and beef (Recipes by ingridients beef) equally among the bowls over the rice. Top each serve with an egg. .