Beef Rice Bowl

Place 200g of beef oyster blade in a bowl with 2 tablespoons of soy sauce and mix well to marinate.

Crack 2 eggs into a bowl and beat them well to prepare the egg mixture.

Add 1.5 tablespoons of starch and 2 tablespoons of the egg mixture to the marinated beef, mix well, then add 1 tablespoon of cooking oil and mix again.

Finely chop 1/3 of a green onion, slice 1/4 of an onion and 2 cabbage leaves, thinly slice 1 Cheongyang chili pepper, and prepare 1 tablespoon of minced garlic and some enoki mushrooms.

Remove the lid of the instant rice packs and heat them in the microwave for 2 minutes.

Heat cooking oil in a pan, add the marinated beef and stir-fry, then add the chopped green onion, minced garlic, and sliced chili pepper and stir-fry together.

Add 2 tablespoons of soy sauce, sliced onion, cabbage, enoki mushrooms, and the rest of the vegetables, stir-fry, and sprinkle with a little pepper powder.

Add 200ml of water, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, and green onion, then boil.

Pour the remaining egg mixture over the pan, shake lightly to mix, and finish.

Place the finished beef stir-fry over the heated instant rice to complete the rice bowl.