Beijing-style Chosilog

Ingredients

In this Beijing-style adaptation of Chosilog, we incorporate Beijing flavors and cooking techniques to create a fusion dish. The original Chosilog typically uses soy sauce and calamansi juice for marinating the beef, but in this recipe, we use a combination of soy sauce, hoisin sauce, and Chinese five-spice powder to infuse the beef with Beijing-style flavors. Additionally, we replace the traditional vinegar-based dipping sauce with a drizzle of oyster sauce for a richer taste. The garlic fried rice remains a staple in both versions, providing a comforting base for the dish. We alse have the original recipe for Chosilog, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 cups cooked jasmine rice 4 cups cooked jasmine rice
• 4 large eggs 4 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Oyster sauce, for drizzling Oyster sauce, for drizzling
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, hoisin sauce, Chinese five-spice powder, and minced garlic. Add the sliced beef and marinate for at least 30 minutes.
2. 2.
   Heat a large skillet or wok over medium-high heat. Add the vegetable oil and stir-fry the marinated beef until cooked to your desired doneness. Remove from the skillet and set aside.
3. 3.
   In the same skillet, fry the eggs sunny-side-up, seasoning with salt and pepper.
4. 4.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the cooked jasmine rice and stir-fry for a few minutes until heated through. Season with salt and pepper to taste.
5. 5.
   To assemble, divide the garlic fried rice among four bowls. Top each bowl with the stir-fried beef and a sunny-side-up egg. Drizzle with oyster sauce and garnish with chopped spring onions.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain. This will help break down the muscle fibers and result in a more tender texture.
• Jasmine rice — Use day-old cooked rice for the best results. The slightly dried-out texture of the rice will prevent it from becoming mushy when stir-fried.

Tips & Tricks

• For an extra burst of flavor, add a splash of sesame oil to the garlic fried rice.
• Customize the level of spiciness by adding chili flakes or a drizzle of chili oil.
• If you prefer a runny yolk, cook the sunny-side-up eggs on low heat for a longer duration.
• Substitute beef with chicken or pork for a variation of flavors.
• Serve with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the Beijing-style Chosilog hot, straight from the skillet. The combination of flavors and textures is best enjoyed when the dish is freshly prepared.

Presentation advice

To enhance the presentation, place the sunny-side-up egg on top of the beef and garnish with a sprinkle of chopped spring onions. The vibrant colors of the dish will make it visually appealing.