by

Café Lunch at Home: Steak Rice Bowl

Café Lunch at Home: Steak Rice Bowl

This is great match with steak, plenty of vegetables and the refreshing aroma of rice. A reasonably priced and healthy dish as you can use 1 piece of steak for 2 servings.

Ingredients: 2 servings

Beef (steak)
1 piece (about 150 g)
Garlic (thin sliced)
1 clove
Coarsely ground pepper
to taste
Soy sauce
2-3 teaspoons
Lemon juice
2 teaspoons
Vegetable oil
as needed
Butter
10~15 g
○Plain cooked rice
about 2 rice bowls
○Mizuna (cut up roughly)
1 bunch
○Shiso leaves (cut up roughly)
1 bunch
○Yukari (dried red shiso leaf powder)
about 1/2 -1 teaspoon
○White sesame seeds
1 tablespoon
Tomato (cut into cubes)
1
Kimchi
as needed
Shredded nori seaweed
as needed

Steps

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).
2. Cut the steak into 2.5 cm cubes. (Because you cube the steak, it is ok to use a cheaper cut of meat.)
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.
4. Cook the steak how you like it. Add butter and turn the heat off as soon as the butter melts.
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.
6. You can add other cooked vegetables or potatoes. (This picture shows a serving of baked potato.)

Story Behind this Recipe

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.)