BEEF AND RICE BOWL RECIPES

Steps:

• Cut beef into 1/8 inch thick slices.
• Cut slices into strips about 1 inch wide and 2 or 3 inches long.
• Cut green onions crosswise into 1 inch lengths.
• Reserve.
• Wash rice with cold water.
• Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
• About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
• Add beef and boil until beef reaches desired doneness.
• Add green onions and boil 30 seconds.
• Remove from heat.
• Divide rice among 4 individual serving bowls.
• Place equal amounts of beef and onions over rice in each bowl.
• Ladle equal amounts of cooking liquid into each bowl.
• Serve immediately.
• Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Steps:

• In a large skillet heat curry paste over medium-high heat, stirring a few seconds or until fragrant. Add coconut milk, cinnamon stick, nutmeg, and cloves; stir to combine. Add beef; use a spatula to gently break up the beef into smaller pieces. Bring to boiling. Cook 5 to 7 minutes or until beef is cooked through, stirring occasionally. Reduce heat. Simmer, uncovered, 25 to 30 minutes more, stirring occasionally. Remove from heat; discard cinnamon stick.
• Serve meat mixture over rice. Top with cucumber slices, cabbage, shallot, chile, and cilantro; squeeze lime over the food.