Lu Rou Fan (Braised Beef Rice Bowl)

Heat a griddle pan to smoking hot. Add a little vegetable oil & seal (brown) the beef steips in batches. Set aside until all the beef has browned, then return all of it to the pan again.

Add the marinade ingredients to a saucepan: rice wine, dark soy, oyster sauce, 5 spice, ginger, and garlic. Bring to a simmer until bubbling, then pour over the sealed beef. Cook until sauce is coating all the beef.

Prepare the sushi rice: Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until water runs clear. Then add the same amount of water to the pot as rice. Bring the pot to a boil, then turn down the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes. Turn off the heat and keep the lid on the pot for 10 minutes. Add the apple cider vinegar, sugar, and salt to the rice. Mix the rice with a fork, making sure the vinegar distributes through the batch.

Heat a griddle pan, add a little sesame oil, and grill the pak choi halves until slightly brown on all sides, then remove from the pan. Heat the pan again, add a little sesame oil, then seal the shiitaki mushrooms.

Heat a small saucepan, add light soy, dark soy, palm sugar, and a little water. Once warm and mixed well, place your boiled eggs into the sauce and let them marinate (off the heat) until they absorb the color of the sauce. Then cut lengthwise in half.

Prepare your bowls by starting with the sushi rice, then beef on the side, pak choi, and egg. Garnish with spring onions and toasted sesame seeds.