This Week's Meal: Meat and Rice Bowl (Redux)
I decide to try the Meat and Rice Bowl recipe again cause I wasn't happy about how the rice came out (very risotto-ish), and the chilli paste, while good, made the meal taste different than what I wanted.
This time, I took out the chilli paste, and made the rice according to my usual recipe and added some extra sauce.
PERFECT.
Here's the updated recipe. The Chili Paste is still in the recipe cause maybe you'll like it. I prefer it without.
# Meat and Rice Bowl
Legend's Cookbook
9.0 servings
1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice
1.3333333333333333 cups water (for rice cooking)
1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
2 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
3 - When ready to cook, add fresh, cool water to a bowl and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off is mostly clear.
4 - In a large pot, add the rice, and then fill with the amount of water listed in the ingredients. Cover and bring to a boil over high heat. Do not remove cover.
5 - Once the water is boiling, turn the head down to medium. Wait five minutes.
6 - Turn the heat down to low. Wait five minutes.
7 - Remove pot from heat, Wait five minutes.
8 - Fluff the rice using a fork or wooden paddle.
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - If you'd like extra sauce, take the rest of the marinade, and cook on high until reduced to a runny syrup. Add the syrup before adding the rest of the garnishes.
13 - Garnish with sesame seeds, pickled onions, and scallions.
9 servings at ~37.5g carbs per serving
Calories 264
Total Fat 3g
Total Carbohydrate 36g
Protein 16g
