Korean Rice Bowl

Time to Cook: 
20 min
Time to Prepare: 
2 hrs
Number of Servings: 
2
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This dish is a great way to stretch out a piece of steak to feed a lot of people. Sliced thinly and marinated, all it takes is a quick turn in a wok or skillet to make it ready for your plate. Tossed with some sugar snap peas or tender crisp brocolli, It's delicious piled up on freshly steamed rice and topped with a poached egg.
 

Stretch your steak with this tasty dish.

Ingredients

1 lb steak

2 tsp sesame oil

1/4 cup low sodium soy sauce (this is important. If you use regular soy sauce the end result will be too salty)

2 Tbsp mirin (Japanese rice wine) or sake

1 Tbsp finely chopped garlic

1 Tbsp finely chopped fresh ginger

1 Tbsp sugar

1 bunch of green onions, white and green parts separated.

2 eggs

1 cup sugar snap peas

2 tsp sesame seeds

2 servings of cooked rice


Directions

1. Stir together the soy sauce, sesame oil, sake, ginger, garlic, white parts of the green onion, and sugar. Set aside.

2. Slice the beef as thin as you can, against the grain. This is easier if you freeze it slightly so that it's not so squishy.

3. Toss the beef strips in the marinade and then place in a sealed container in the fridge for at least 2 hours.

4. When you are ready to eat, steam enough rice for about 2 people. I usually do about 1-1/2 cups of uncooked rice, depending on how big appetites are. Get a pot on the stove to poach some eggs. You can keep them runny, but I like them softly set.

5. Heat up about 1 Tbsp oil in a heavy skillet. When it's good and hot, drain the beef strips and saute them very briefly until the sides are no longer pink; only a couple minutes per side. Pop them into the pan, turn them over a few times, remove them from the pan fairly quickly. You don't want to overcook the strips or they could become tough.Remove them to a plate once they are cooked.

6. Put the sugar snap peas in a microwave safe bowl with 2 Tbsp of water and put them in the microwave for about 20-30 seconds on high until bright green and tender crisp. Toss with the beef strips.

7. Divide up the cooked rice, beef and snap peas between bowls. Top with an egg, then sprinkle with the green bits of the green onion and sesame seeds. I like to drizzle the juices from the dish the beef strips have been sitting in over top. Serve immediately.