Empty My Fridge
Steak Rice Bowl!
Ingredientes
- Molho shoyu2 colheres de sopa
- Mirin2 colheres de sopa
- Sake1 colher de sopa
- Worcestershire sauce1 colher de chá
- Sugar1 colher de sopa
- Vegetable oil1 colher de chá
- Garlic · crushed1–2 dentes
- Butter2 colheres de sopa
- Beef1 lb
- Rice · cooked2 xícaras
- Lettuce
- Black pepper
Modo de preparo
- 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.
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