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Beef & Broccoli Brown Rice Bowl

By In The Kitchen With Stefano Faita

INGREDIENTS

Marinade
1/4 cup soy sauce
2 tbsp. sugar
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 to 2 garlic cloves, minced, to taste
1 tbsp. minced ginger
1 shallot, minced
2 tbsp. grated pear
1 tbsp. freshly cracked black pepper
1 tbsp. toasted sesame seeds
1 pound top sirloin or strip loin steaks, thinly sliced

Brown Rice
1 1/4 cups long grain brown rice
2 1/2 cups water

Assembly
1 large carrot, julienned or grated
1 tbsp. rice wine vinegar
1 small head broccoli, cut into florets
1/2 (5-ounce) bag spinach
Vegetable oil, for stir frying
4 green onions, cut into batons
Red chilies, sliced, for garnish (optional)
Green onions, sliced, for garnish
Sesame seeds, for garnish

PREPARATION

Marinade
Combine soy sauce, sugar, sesame oil, rice wine vinegar, garlic, ginger, shallot, pear, black pepper and toasted sesame seeds. Stir. Add thinly sliced beef. Marinate for 30 minutes. Drain beef well, reserving the marinade.

Brown Rice
Meanwhile, add rice and water to saucepan. Bring to a boil. Cover. Reduce heat to low. Simmer rice until tender, about 40 minutes. Keep covered, remove from heat and let stand for 5 to 10 minutes. Fluff with fork.

Assembly
Toss carrot with rice wine vinegar to combine. Set aside.

Steam or blanch broccoli until tender crisp. Set aside.

Steam or sauté spinach until just wilted. Set aside.

Add vegetable oil to hot wok. When oil is hot, add marinated beef and stir fry for 2 minutes. Add green onions. Stir fry until beef is medium rare and onions are tender crisp, about 1 to 2 minutes more. Add some of the marinade and bring just to a boil.

Add rice to each bowl. Top with beef, steamed broccoli, steamed spinach and carrots. Garnish with red chilies, green onions and sesame seeds.

Yield: 4 servings.