My favorite brunch I have ever eaten is the popular Korean Steak and Eggs at Paladar 511, a local New Orleans restaurant. By making my own version at home now I can enjoy my favorite anytime of day while still wearing my pajamas.
Korean Beef
-1 c beef broth
-3 cloves garlic, minced
-1″ chunk ginger, peeled and minced
-1/4 c honey or brown sugar
-1/4 c soy sauce
-4 Tbsp rice vinegar
-1 Tbsp sriracha sauce
-6 Tbsp sesame oil
-3 lbs chuck tender roast or flank steak, trimmed and cut into 3 or 4 large pieces
-2 Tbsp cornstarch, mixed with 2 Tbsp water
Assembling the bowls
-jasmine rice, cooked according to package directions
-one recipe of this Sauteed Sesame Red Cabbage
-1 fried egg per person
-sesame seeds, sriracha and sliced green onions for garnish
Place broth through sesame oil in pressure cooker and stir well. Add beef, turning to coat. Cover, seal and cook on manual at high pressure for 2 hours (or until meat shreds easily). Quick release steam. Remove meat to a plate and shred with 2 forks. Turn pressure cooker to saute and stir in cornstarch. Cook, stirring often, for 2-3 minutes, or until sauce thickens. Turn off heat and return the meat to the sauce.
To serve, spoon rice into a serving bowl, top with sauteed cabbage, then beef, then desired garnishes.
