ASIAN STEAK RICE BOWL RECIPES

Steps:

• Place the rice in a colander and rinse with running water. Drain. Then add the rice to a saucepan. Soak the rice in 2 ½ cups of water for 20-30 minutes. Place the saucepan over a medium heat and loosely cover with a lid. Cook for 12-15 minutes or until the water has evaporated and the rice is tender. Turn the heat off and cover tightly with a lid. Allow to rest for 10 minutes. Season your steak with salt. And allow to sit while your rice cooks. When the rice is done, place a frying pan over high heat. Drizzle the steak with the vegetable oil. Sear the steak in the hot pan for about 2 minutes each side, flipping every 10 seconds or so. Then brush the steak with the Teriyaki Marinade and turn that side over to sear in the pan. Do the same to the other side and continue doing this for another 2 minutes or so…glazing, turning, glazing and turning until you get a lovely sticky glaze and a deep colour on your steak. Transfer the steak to a plate to rest for 5 minutes before slicing. Place the same pan (without cleaning it) back onto a medium heat. Add the pak choi, cut side down. Pour over about 3 tablespoons of the Teriyaki Marinade. Add 3 tablespoons of water and cover with a lid to allow the vegetables to steam for 3-4 minutes. Then remove the lid and allow the liquid to evaporate for a minute or so. Place some of the cooked rice in serving bowls. Top with the pak choi, steak slices, half an egg and drizzle with the steak resting juices. Sprinkle over the Sichimi togarashi if using and sliced spring onion. *NOTES: Sichimi togarashi is a Japanese spice blend that contains (among other things) sansho pepper, chilli powder, sesame seeds, nori and dried orange peel. It’s available from Asian supermarkets.

Steps:

• Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
• Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
• Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
• Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
• Divide noodle mixture among large bowls. Top with steak slices.