Empty My Fridge
Steak Rice Bowl!!
Ingredients
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sake1 tbsp
- Worcestershire sauce1 tsp
- Sugar1 tbsp
- Vegetable oil1 tsp
- Garlic · crushed1–2 cloves
- Butter2 tbsp
- Beef1 lb
- Rice · cooked2 cups
- Lettuce
- Black pepper
Instructions
- Combine the soy sauce, mirin, sake and sugar in a bowl and set aside.
- Heat an 8 to 10.25-inch cast iron pan over high heat until smoking. Add the oil and the steak. For a 1-inch-thick steak, cook 7 to 8 minutes for medium-rare or 8 to 9 minutes for medium, flipping often for an even crust and doneness.
- When the steak has a good crust and about 1 minute of cooking is left, add the garlic and butter. Move the steak around so it is coated in the butter.
- Turn off the heat and take the steak out of the pan. Let it rest for 5 to 10 minutes. Meanwhile, pour the sauce into the hot pan; it will boil from the residual heat. Stir and mash the garlic.
- Slice the steak as thinly as possible on the diagonal. Spoon a quarter of the sauce over a warm bowl of cooked rice (1 cup per serving) topped with lettuce. Add half the steak, drizzle with more sauce, and sprinkle with black pepper.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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