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Umami-filled But Inexpensive Beef Steak Bowl Recipe

Umami-Filled but Inexpensive Beef Steak Bowl Recipe
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Serving : 2
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Prepare the ingredients before making Umami-Filled but Inexpensive Beef Steak Bowl in your home. Then, follow these steps below to serve Umami-Filled but Inexpensive Beef Steak Bowl for your family or friends.

Ingredients: Umami-Filled but Inexpensive Beef Steak Bowl

  • 300 grams Beef Steak
  • 4 leaves Lettuce
  • 3 clove Garlic
  • 2 cuts Beef tallow
  • 1 dash Salt and pepper
  • 1 as much as you want Plain cooked rice
  • For the sauce:
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin
  • [Others]
  • 1 tbsp Brandy (may be omitted)
  • [Necessary equipment]
  • 1 Frying pan lid
  • 1 Wrung-out damp towel

How to Make Umami-Filled but Inexpensive Beef Steak Bowl

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Umami-Filled but Inexpensive Beef Steak Bowl in your home by yourself.

    Step 1
  • Take the meat out of the refrigerator at least 2 hours before cooking to bring it to room temperature. This is essential.
  • Step 2
  • Finely shred the lettuce and lightly soak in water. Thoroughly drain and let chill in the refrigerator to get crispy.
  • Step 3
  • Finely chop the beef fat. You can probably get beef fat for free from the butcher. If you don't have any, you can use butter instead and skip the next step.
  • Step 4
  • Put half of the chopped beef fat into the frying pan and cook over medium heat until melted. If you cut off the steak's fat and cook it until crispy, it has an umami flavor.
  • Step 5
  • Once the beef fat has melted, add the garlic. When fragrant, turn the heat to high, add the rice, and cook.
  • Step 6
  • Once the rice has broken up, transfer to a rice bowl. Clean the frying pan and melt the remaining beef fat over medium heat.
  • Step 7
  • Now, season both of the sides of the meat with salt and pepper. To ensure the umami flavor comes out, do this just before cooking. Once the beef fat has melted, turn the heat to the highest level.
  • Step 8
  • Once the pan starts smoking, remove the lumps of beef fat and start cooking the meat.
  • Step 9
  • Cook well without moving until browned, then flip it over. When you flip it over, cover it with a lid and place the pan on top of a wrung-out dampened towel.
  • Step 10
  • When the temperature in the pan has fallen slightly, reduce the heat to medium-low and steam the meat. It should take about 30 seconds to a 1 minute. It will depend on how thick your meat is.
  • Step 11
  • Remove the lid and return the heat to the highest level. Once the heat has risen enough, add the brandy and flambe. You may omit this step.
  • Step 12
  • Transfer the meat to a plate. Add the [Sauce] ingredients to the pan and heat until it begins to boil. Reduce the heat and continue heating while mixing until the juices from the meat are evenly blended with the sauce.
  • Step 13
  • Top the rice with the sauce, cut the meat, and put the meat on top of the rice. If you cut the meat right after removing from the pan, the juices will pour out, so give it some time.
  • Step 14
  • Finally, pour the remaining sauce over the meat to finish! You can also use yakiniku kalbi, as well as other flavorings!
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