| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Rice and flour | beef | 20 minutes | 2 places |
ingredient
- 250g Prime Meat, Angus Beef Belly, Frozen Sliced
- A little bit of salt
- A little bit of pepper
- 2 teaspoons oil
- 10 grams minced garlic
- 8 grams chopped chili peppers
- 5 grams minced ginger
- 50 grams of miso
- 150 grams of broth
- 15 grams mirin
- 5 grams of light soy sauce
- 1.5 teaspoons sesame oil
- 1/4 teaspoon pepper
- 20 grams of sugar
- A little white sesame
- A little chopped spring onion
- 50 grams carrots
- 50 grams of bok choy
- 10 grams oyster sauce
- 5 grams sesame oil
- 50 grams of eggplant
- A little bit of salt
- A little bit of pepper
- 2 tablespoons vegetable oil
Preparation
- Season the Angus beef with salt and pepper. Heat a pan with oil over high heat and sear the beef until browned on the outside but cooked through on the inside.
- Start making the sauce by adding the minced garlic to the pan and stir-fry until fragrant. Add the minced chili and stir-fry until well blended. Add the miso and soup.
- Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until well combined.
- Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water.
- Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry.
- Halve the eggplant and season with salt and pepper. Heat oil in a pan and grill until cooked through.
- 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce, sprinkle with white sesame seeds and chopped green onions.
