Japanese Beef Bowl
Why I Love This Recipe
from Sunset Mag -- easy weeknighter.
You can do rice in cooker. To slice beef, freeze for 30 min. before cutting. Reduce meat meals to reduce carbon footprint.
Ingredients You'll Need
2 c. med. or short grain rice
1 t salt
1/3 c. soy sauce
2 T sake
1 small onion thinly sliced
1 T oil
1 lb. beef sirloin, thinly sliced
2 T chop cilantro
Directions
from Sunset Mag -- easy weeknighter.
You can do rice in cooker. To slice beef, freeze for 30 min. before cutting. Reduce meat meals to reduce carbon footprint.
Serves 4
2 c. med. or short grain rice
1 t salt
1/3 c. soy sauce
2 T sake
1 small onion thinly sliced
1 T oil
1 lb. beef sirloin, thinly sliced
2 T chop cilantro
1. In 4 quart pan, bring 3 c. water to boil. Add rice and salt, cover and simmer, 15 min. Off heat, let stand, covered for 5 min., before stirring.
2. Small pan, bring soy, sugar, sake and 3/4 water to a boil. Remove from heat and reserve.
3. In 10 inch fry pan, over high heat, cook onion in oil, until it begins to brown, 3 - 5 minutess. Add beef and continure stirring for 2 minutes, then add 1/2 cup of soy-sake sauce and stir until beef is cooked, 2 minutes longer.
4. Divide rice among 4 bowls, Top with beef, remaining sauce, and cilantro. Serve with pickled ginger, if desired.
