A delicious and comforting Beef & Cabbage Cha Han inspired by Japanese teppanyaki-style fried rice — rich, deeply savoury, and filled with loads of umami flavour. The beef is cooked until crispy, the cabbage sweetens and chars at the edges, and everything comes together in under 15 minutes in a wok.
A deeply satisfying dish — warming, easy to make and full of flavour. All you need is a hot wok and good heat control.
1. First cook the rice, slightly undercook by 1-2 minutes so the rice is firm. Set aside to dry and cool for at least 3o minutes.
2. Marinate the thinly sliced beef for about 5 minutes in 1 tbsp soy sauce + few drops mirin.
3. Beat 3 eggs lightly. Heat 1 tbsp oil in a wok and soft-scramble the eggs for 1-2 minutes until just set. Remove and set aside.
4. Add more oil, fry beef on high heat until fat fully renders and edges are crisp. Remove and set aside.
5. Add more oil, fry the chopped onion and garlic until softened, then add cabbage and cook until slightly charred at the edges.
6. Add in the rice on high heat, fry until lightly toasted, making sure to break up any clumps, about 2-3 minutes.
7. Push the rice aside to make room for the sauce in the centre of the wok. Pour in the rest of the sauce ingredients : soya sauce, oyster, mirin and sugar into the wok. Let the sauce sizzle and caramelise for 5–10 seconds, then toss the rice into the sauce quickly to coat.
8. Return the beef and scrambled eggs to the wok. Toss briefly and season with white pepper.
9. Turn off the heat completely. Add some sesame oil and toss to coat until glossy. Serve immediately, topped with fresh spring onion greens.
4 servings