How to make it

1. Mix the beef slices with a bit of cornstarch.
2. Cook the Japanese rice. Set aside. Poach the beef slices until medium rare. Set aside.
3. Heat the oiled wok and stir fry the onion. Add tomatoes and seasoning. Cook until the sauce is reduced. Add the beef slices.
4. Add rice, beef and sauce in a bowl. Top up with a sunny side up egg. Drizzle some Lee Kum Kee Chilli Garlic Sauce and spring onion to serve.

5. Tips:

   1.Soak the Japanese rice in water for 30 minutes before cooking to ensure that the moisture penetrates each grain, so that they cook evenly and thoroughly without getting mushy.

6. 2.Add more oil into the wok and turn to low heat before adding the egg. It can create the crispy edge easily.