Yield: 2 servings
INGREDIENTS: BEEF PEPPER RICE400g short plate cut beef (thinly sliced)3 cups cooked japanese rice1/4 cup canned corn1/2 tsp freshly crushed pepper2 tsp cooking oil2 tbsp butter2 tbsp spring onions, chopped
INGREDIENTS: HONEY SAUCE1 tbsp cooking oil2 tbsp onion, chopped1 tsp garlic, minced1/4 cup honey2 tbsp kikkoman1/8 tsp iodized salt1 tsp cornstarch1/4 cup water
INGREDIENTS: GARLIC SOY SAUCE1/4 cup kikkoman1/4 cup regular soy sauce4 large cloves garlic, crushed2 tsp sugar1 tsp cornstarch1/2 cup water
PROCEDURE: HONEY SAUCEMix together all ingredients in a sauce pan and boil for 3-5 minutes or until garlic and onions are soft.Puree in blender and transfer to sauce bottles.
PROCEDURE: GARLIC SOY SAUCEMix the 2 soy sauce together in a sauce pan.Marinate raw garlic in the soy sauce for 30 minutes.Add in the rest of the ingredients and bring to a boil for one minute.Turn off fire immediately.Puree in blender and transfer to sauce bottles.
ASSEMBLY
Make sure that the beef is completely thawed.Heat cast iron skillet on high flame until it smokes.Put half of the steamed rice (while still hot) in the middle.Turn off fire.While skillet is still on the stove, turn off fire and scatter beef around the rice.Top with 1 tbsp of salted butter (this will instantly melt into the rice).Top with half the corn, half the pepper and half the spring onions. Serve immediately with the two sauces on the side.Repeat the same procedure for the second serving.
http://www.pepper.ph/food-hack-pepper-lunchs-beef-pepper-rice/
