Sushi rice bowl with beef, egg & chilli sauce

Sushi rice bowl with beef, egg & chilli sauce

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(12 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2
Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry

Nutrition and extra info

Nutrition: per serving

  • kcal621
  • fat23g
  • saturates5g
  • carbs63g
  • sugars8g
  • fibre2g
  • protein41g
  • salt3.2g
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  • 140g sushi rice
  • 250g/9oz rump steak, thinly sliced
  • 1 garlic clove, chopped
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • good pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp sesame oil
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 large carrot, cut into long matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large courgette, cut into long matchsticks



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tbsp sweet and spicy chilli sauce


  1. Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.

  2. Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.

  3. Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.

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Comments (11)

diana.ashley.roxxana.cooks's picture

/w\ my mouth just watered! I will make sure I make this!!! :)

gin1902's picture

Heaven! An easy dish, but you have to be very organised. I highly recommend. I cooked the carrot and courgette a minute longer with a sprinkle of sugar and soy sauce! You must try it.

bombers24's picture

Lovely - this has quickly become a firm favourite in our household ... sometimes we use chicken instead of beef or substitute the veg.... and usually throw in an onion too.

sarahj_'s picture

absolutely delicious! I added onions when stir-frying the vegetables and it was fantastic

yenirh's picture

Hi, This is not Japanese food.. This is KOREAN BIBIMBAB, which is one of the most popular food in Korea

jybay1's picture

Simple to make and very nice. I prefer to poach the eggs

eleanormayo's picture

This was tasty, unusual and made a nice change. I liked breaking the egg yolk and mixing that with the rice and chilli sauce (& I'm 35!! Who says you shouldn't play with your food??!!)

sarahzoehills's picture

What a great but simple dish. All the flavours worked and the steak was melt in the mouth

tallalex85's picture

Very tasty! A lovely combination of flavours. We had to use stewing steak, and just used vegetable oil but still very good.

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