Café Lunch at Home: Steak Rice Bowl

Name: How to cook Café Lunch at Home: Steak Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Café Lunch at Home: Steak Rice Bowl

I ordered rice at a Korean barbeque restaurant in Shibuya. They served yukari and shiso leaves on the rice and it went with the meat really well. So I rearranged the dish to be served with steak for this recipe. (Although I used steak in this recipe, you can also use meat off-cuts or sliced beef for barbeque if you prefer.)

Ingredient

Food ration :

2 servings

1 piece

Beef (steak), about 150 g

1 clove

Garlic (thin sliced)

Coarsely ground pepper (to taste)

3 tsp

Soy sauce

2 tsp

Lemon juice

Vegetable oil

10 grams

to 15 grams Butter

rice bowls ○Plain cooked rice

1 bunch

○Mizuna (cut up roughly)

1 bunch

○Shiso leaves (cut up roughly)

1 tsp

○Yukari (dried red shiso leaf powder)

1 tbsp

○White sesame seeds

Tomato (cut into cubes)

Kimchi

Shredded nori seaweed

Cooking instructions

* Step 1

Mix the ingredients marked ○ with rice and serve in bigger rice bowls (adjust the amount of yukari to taste, as it can become too salty if you add too much).

* Step 2

Cut the steak into 2.5 cm cubes. (Because you cube the steak, it is ok to use a cheaper cut of meat.)

* Step 3

Put vegetable oil and thinly sliced garlic in a heated pan, and cook the meat from step 2 as soon as possible. Season with salt and coarsely ground pepper.

* Step 4

Cook the steak how you like it. Add butter and turn the heat off as soon as the butter melts.

* Step 5

Transfer the steak and meat juice into the two bowls with the step 1 rice. Pour soy sauce and lemon juice on the meat. Place diced tomato at the side of the meat and kimchi on top. Garnish with nori seaweed.