Gyuwhatnow? Whoah, whoah whoah, I thought these were supposed to be EASY recipes. Chill. I know it sounds exotic. Trust me, things will be fine. If you can get past the weird name, this recipe is really a bowl of rice with beef. Use it in your quest to impress and influence people. The sticky rice is important here but if you’re pushed for time just use whatever rice you have on hand. We’ve used thick flank which is a really cheap (and tasty) cut of meat but if you really want to be fancy, ask your butcher to cut some sirloin into paper thin slices. The most exotic ingredient in the recipe below is mirin (a sweet Japanese rice wine) but please feel free to substitute white wine or sherry, mixed with two teaspoons of honey or sugar. The garnish is up to you, in terms of how much you want to add. Basil is a must but things like pickled vegetables, kimchi, sliced spring onion, sesame seeds etc. would all be welcome. This dish also falls very firmly into the “things that taste better with a fried egg” food category; quite a large category, in my humble opinion. 


What you’ll need:

2 x cups glutinous rice (or regular ol’ rice, if that’s what you’re using) 

1 1/2 x cups FFMM chicken stock 

4 x tbsp dark soy sauce 

4 x tbsp mirin 

Vegetable oil, to cover a wide, deep pan or wok 

4 x spring onions, cut roughly chopped  

4oog x thick flank steaks, cut into strips  

1/2 x cup ginger, freshly grated

1 x cup basil,  for garnish


Optional extras: 

Sesame seeds, for garnish

Fried egg, for garnish 

Pickled veg for garnish 


What you’ll do:

1. For regular rice, just cook as per packet instructions. For sticky rice, wash your rice and soak in water for 2 - 3 hours. Drain and get some water simmering in a deep pot. Make sure there is enough space to lower a colander into the pot, without the bottom touching the water. Line a colander or fine sieve with muslin cloth (not necessary if the sieve is super fine) and lay your rice out. Lower into the pot and cover. Allow rice to steam for 10 minutes and then remove. Flip rice over and return to pot. Steam for another 10 - 15 minutes and remove. Use a fork to break rice up. It should be super sticky. Keep warm. 

2. Meanwhile, combine stock, soy sauce and mirin in a small bowl. Heat oil in a wok or pan and stir-fry spring onions, working quickly to prevent sticking/burning (this should only take 45 seconds). 

3. Add beef and turn as they start to get a colour (a matter of seconds.) 

4. After a few more seconds, add stock mixture and allow to bubble. 

5. Add ginger, then remove pan from heat. 

6. Meanwhile, to serve, spoon rice into heated bowls, then ladle over contents of pan, dividing it equally so that everyone gets some good stuff. 

7. Add basil and cover bowls with plates for 30 seconds. 

8. To serve, add final garnishes, if using.

Recipe: @andyfenner
Pic: @afrostza