2 cups sliced dried shiitake mushrooms
600g lean beef mince
2 tablespoons Lee Kum Kee Premium Soy Sauce
2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
2 tablespoons Lee Kum Kee Panda Brand Oyster Sauce
2 tablespoons Lee Kum Kee Chili Bean Sauce
2 teaspoons brown sugar
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 teaspoon freshly ground black pepper
2 carrots, peeled and cut into matchsticks
2 large handfuls mung bean sprouts
4 large handfuls baby spinach
Steamed brown rice
kimchi (Korean pickled cabbage)
4 fried eggs (optional)
2-3 spring onions, finely sliced
2 tablespoons toasted sesame seeds
- Soak dried shiitake mushrooms in boiling water until soft, about 5-10 minutes. Drain well, reserving 2 tablespoons cup of the soaking liquid, and pat dry.
- Combine beef mince with Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Chili Bean Sauce, brown sugar, garlic, ginger and black pepper. Set aside to marinate at room temperature for 15 minutes while you prepare the vegetables.
- Heat a drizzle of oil in a wok or large pan over high heat. Add beef mince and stir-fry until well browned and cooked through (about 5-10 minutes), breaking up the mince in the pan. Set mince aside. Fry the mushrooms, with a dash of Lee Kum Kee Premium Soy Sauce, for a few minutes and set aside with the mince.
- Clean out the wok and heat another drizzle of oil. Add the carrots and stir-fry briefly for 1 minute, then set aside. Add spinach, along with 1-2 tablespoons of the reserved shiitake soaking liquid, and briefly stir-fry for 1 minute, then set aside. Add mung bean sprouts and briefly stir-fry for 1 minute, then set aside.
- Divide hot rice between bowls and top with a small pile of each vegetable and kimchi around the bowl. Add a small pile of mince in the middle. Top with a fried egg if desired, and garnish with spring onions and sesame seeds.