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This Japanese-flavored Steak Garlic Rice with an irresistible crispy crust is ready in just 20 minutes. Tender cubes of seared beef are tossed in a smoky steak sauce and nestled on a bed of buttery garlic rice that‘s crisped in the pan. Sprinkle with crushed garlic chips for crunch and extra oomph! Print Pin.
From spicy fajitas to hearty Japanese rice bowls, these easy steak and rice recipes are crazy-versatile, insanely delicious, and effortless to whip up. So forget heavy pasta and high-carb potatoes and go for a portion of light and fluffy rice with your next steak dinner!
Ingredients. 2 cups Japanese short-grain rice. 300g (10 oz) rib eye or scotch fillet steak (or any other cut of steak you prefer) sea salt. 1 tbsp vegetable oil. Marion’s Kitchen Classic Japanese Teriyaki Marinade (or try my homemade teriyaki sauce recipe) 3 baby pak choy, sliced in half lengthways. 1 medium-soft boiled egg, peeled, halved.
Gyudon (牛丼) is a savory donburi (rice bowl) dish of thin pieces of tender fatty beef, onions, and a sauce of mirin and soy, served over rice. Sake is also sometimes added for extra flavor.
Feast your eyes on an amazing, easy-to-make, full-of-flavor, DELICIOUS Steak Fried Rice, combining rice, juicy pieces of beef, mixed veggies and egg in a truly flavorful yet simple sauce. Ah fried rice. The staple, throw-it-together, clean-out-your-refrigerator food that most of us who grew up in many parts of Asia know way too well.
Steak Rice Bowl, Japanese style!! When I was in Kobe, I had this AMZING steak rice bowl and I knew I had to recreate at home this dish! I do have teriyaki steak recipe, and this streak rice bowl recipe is not super different than that one.
When presented with big American steaks, the solution was to serve marinated steak bites in an Asian-influenced steak sauce (or Western-influenced stir-fry sauce?) made with a little bit of ketchup and Worcestershire. Steak is a special occasion meal, making this steak stir-fry an ideal dish for a Lunar New Year celebration! Give it a try!
Because it’s definitely not Mongolian…. In fact, in Mongolia, more often than not, home cooks simply boil meat and dip it in sauces. Not exactly a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) very popular in China.
An incredible Asian Steak recipe, with a simple yet stunning sauce inspired by the great Tetsuya, a highly regarded Japanese-Australian chef. Make this with small pieces of high quality beef steak! See notes for my tips on FREEZING rice - so handy to have on standby for quick meals!
The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet...