-
1
Combine the sliced beef and other marinade ingredients in a covered container or zip-top plastic bag and marinate in the refrigerator for up to 48 hours (if you just got home from work, dont worry about the marinating time).
-
2
In a small bowl, stir together all of the ingredients for the red pepper sauce and set aside.
-
3
Put the rice in a medium saucepan and cover it with about 2.5 cm of water.
-
4
Put the pan over high heat and boil the rice until the water has reached the level of the rice and the steam holes are releasing bubbles (aka fish eyes).
-
5
Cover the pan and put it on a back burner over low heat.
-
6
Put a wok over high heat.
-
7
Put a large frying pan with a cover over low heat.
-
8
When the wok is smoking hot, add 30 ml of the vegetable oil and allow it to get smoking hot.
-
9
Add the beef and stir-fry until cooked, 2 minutes or so.
-
10
Add the red pepper sauce and stir to combine.
-
11
Turn the heat under the frying pan to high.
-
12
Add the vegetables to the beef in the wok, turn the heat off and stir to combine.
-
13
When the frying pan is hot, add the remaining 30 ml of vegetable oil and allow it to get almost smoking.
-
14
Quickly pour in the eggs, one at a time, leaving space between them, and allow them to cook for 20 seconds or so, then cover the pan and reduce the heat to low.
-
15
Divide the rice among four large bowls.
-
16
Top with the beef and vegetables.
-
17
When the whites of the eggs have congealed but the yolks are still fluid, place an egg on top of the beef and vegetables in each bowl.
-
18
Serve immediately.
