Korean food mixes sweet, hot, savoury and raw all in one - this recipe is no exception ! add as much Sriracha chilli sauce as you like to spice things up !
Preparation time: 10 minutes
Cooking time: 10 minutes
55g (2oz) White's Organic Jumbo oats
350ml (12floz) vegetable stock (or milk or water if preferred)
1 tsp olive oil
1/2 tsp minced garlic
1/2 tsp minced ginger
1/4 red chilli, thinly sliced
1/2 sirloin steak, trimmed and thinly sliced
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 medium egg
small handful thinly shredded carrot and courgette
Sriracha sauce to serve
Place the oats and vegetable stock into a saucepan over a medium heat and bring steadily to a simmer stirring for 3-4 minutes until thickened and creamy.
Meanwhile, heat the oil in a small frying pan and stir fry the garlic, ginger, chilli and beef for 2-3 minutes until the beef is browned. Add the soy sauce and sweet chilli sauce and push to one side of the pan. Break the egg into the other side and cook for 2 minutes until the egg is cooked but the yolk is still runny.
Pour the porridge into a warmed shallow bowl. Spoon over the fried egg and drizzle over the sriracha sauce. Spoon the beef mixture and shredded vegetables to one side and serve immediately.