Beef and Vegetable Rice Bowl
A nutritionally-balanced, savory all-in-one meal
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Tear the lettuce into bite-sized pieces, refresh in cold water, then drain. Cut the cucumber in half lengthwise, then slice up thinly and diagonally.
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Ultra-fine julienne the negi, place in cold water then drain.
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Heat the sesame oil in a fry pan. Place in the ginger, and once fragrant, add in and saute the beef. When the color changes, pour in (A) and mix throughout.
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Divide the rice into two bowls. Arrange in order, (1), (3) and then (2) on top. Sprinkle on the sesame seeds to finish.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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