In partnership with Lee Kum Kee

Serves: 2

Prep time: 10 min

Cooking time: 5 min


  • 450g beef, sliced thinly
  • 2 tsp olive oil
  • 1 cup spring onion, sliced
  • 2 leaves Napa cabbage, sliced
  • 1 cup shiitake mushrooms, sliced
  • ½ cup kimchi
  • 1 block firm tofu, cut into 4cm pieces
  • 2 fried eggs, for topping
  • ¼ cup Lee Kum Kee Panda Brand Mushroom Flavoured Dark Soy Sauce
  • ¼ cup Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
  • ¼ cup mirin
  • 1 cup vegetable stock
  • ¼ cup sugar

Lee Kum Kee sauces


1. In a bowl, mix the Lee Kum Kee Panda Brand Mushroom Flavoured Dark Soy Sauce with the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce along with the mirin, vegetable stock and sugar.

2. Arrange all the sliced vegetables on a large plate.

3. Heat an electric skillet to medium-high heat, add the oil and meat and brown quickly, then move to one side of the pan. Add the vegetables, kimchi and tofu, placing in a circle as in the image below and filling up the pan. Pour over the sauce made earlier, then cover, bring to the boil and cook for 2 minutes.

4. Flip everything over and cook for another few minutes.

5. In a small pan, fry the eggs for 2 minutes, until sunny side up, then place on top. Serve and enjoy.

Beef sukiyaki


  • Oyster sauce was invented by accident. Lee Kum Kee’s founder forgot to put out the fire while cooking oysters and a thick layer of brown paste with a fabulous taste was formed on the wok. This was the birth of oyster sauce.
  • The symbolism of the Lee Kum Kee logo represents a “cultural bridge” between East and West, a connection for all those who share a passion for Chinese and Asian food, while the unique purple text represents Lee Kum Kee’s “constant entrepreneurship”.
  • Lee Kum Kee is adamant about the quality management philosophy of “100-1=0”. This means they tolerate zero error throughout the whole manufacturing process “from farm to fork”, conveying the message of “quality never compromised”.
  • Lee Kum Kee sauces were selected for use on the spacecraft Shenzhou 9, 10 and 11 for their stringent quality standards. In 2015, astronauts brought along Lee Kum Kee Sriracha Mayo to NASA’s International Space Station.

For more recipes from Lee Kum Kee, click here

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