1 lb. Windy N Ranch ground beef
1/3 cup Tamari or soy sauce
1/3 cup brown sugar
1 tsp. rice wine vinegar
1-2 tsp. Gochujang
1 tsp. + 1 Tbsp. toasted sesame oil, divided
1 clove garlic, minced
8 oz. mushrooms, any kind, sliced
Vegetable oil
2 medium carrots, julienned
¼ head of medium cabbage, sliced
4-6 Windy N Ranch eggs (1 for each serving)
About 2 cups cooked rice
Garnish: chopped green onion, cilantro, sesame seeds
Heat a large frying pan or wok over medium heat. Add about 1 tablespoon sesame oil. Add the ground beef and cook until brown. In the meantime, mix together soy sauce, brown sugar, rice vinegar, Gochujang, one teaspoon sesame oil and minced garlic. Pour mixture over browned beef, bring to a boil, then lower to a simmer for about 3 minutes. Remove meat and sauce from wok and set aside.
Add the mushrooms to the pan, along with a small spoonful of the juice from the meat, and cook until soft. Remove from wok and set aside. Add just enough vegetable oil to the pan to create thin slick, stir fry the carrots and cabbage each individually. Set aside.
Fry eggs in sesame oil or butter.
To assemble, place rice in the bottom of a bowl. Top with cabbage, carrots, mushrooms, meat and a fried egg. Garnish as desired.
