One Pot Beef and Cabbage Rice

Freeze the beef for about 2 hours to make it easier to thinly slice (optional). Thinly slice the beef against the grain. Transfer to a medium bowl and mix with soy sauce, sesame oil, black pepper, salt, and sugar. Allow the beef to marinate at room temperature for about 15 minutes or cover and rest in the fridge for up to 1 day.

Place the rice in a fine mesh strainer and rinse under cold water to remove excess starch. Transfer to a medium saucepan and add Kitchen Basics Original Beef Stock and a splash of soy sauce. Add a layer of cabbage, but do not mix (the rice won’t cook evenly). Arrange the beef in a circle, leaving an opening for an egg later, and add the mushrooms.

Bring the pot to a gentle simmer over medium heat. Reduce the temperature to low to maintain a very gentle simmer and cover with a lid. Steam the rice until tender, 12 minutes. Remove the lid and crack an egg right into the center. Cover again and turn off the heat. Allow the egg to cook in the steam until jammy (more cooked if you like), 5 to 7 minutes.

Remove the lid and allow the rice to cool for a few minutes. Top with green onions and fried shallots and serve with dark soy.