{"id":81,"date":"2010-01-28T16:02:58","date_gmt":"2010-01-28T08:02:58","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=81"},"modified":"2010-06-08T09:43:03","modified_gmt":"2010-06-08T01:43:03","slug":"asian-beef-and-rice-bowl","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/asian-beef-and-rice-bowl\/","title":{"rendered":"Asian beef and rice bowl"},"content":{"rendered":"

\"\"<\/a>There are many addictions in the world and it would be remise of me not to admit to one of my own.\u00a0 Cooking magazines.\u00a0 Not quite as bad as cook books, although the only reason I buy magazines is because I have so many books that my shelving is beginning to look a little<\/span> a lot worse for wear.\u00a0 Mind you it is not all magazines, just a select few.\u00a0 My favourites are those that can sometimes put a different slant of recipes and have some great stories about produce\/products.\u00a0 I also love great photography.\u00a0 This being (what I consider to be) one of my weaker areas, I love seeing what great work can be done to inspire people to cook.<\/p>\n

Recently I purchased the December 2009\/January 2010 copy of Dish, a NZ magazine that was introduced to me some time ago by my passionate and very selective foodie friend, Karina.\u00a0 I flicked through it and marked about ten things that I wanted to try and this is one of them.\u00a0 This recipe was under the easy entertaining section.<\/p>\n

asian beef and rice bowl (recipe from Dish Magazine, Dec\/Jan 2010, P 115)
\nserves 4<\/span><\/p>\n

Ingredients<\/span>
\n500g sirloin or rump steak
\n1 Tbsp grated fresh ginger
\n1 clove garlic, crushed
\n1 Tbsp sesame oil
\ngood grinding of black pepper<\/p>\n

cooking broth<\/span>
\n2 cups beef stock
\n3 Tbsp hiosin or oyster sauce\u00a0
\n1 Tbsp fish sauce
\n2 Tbsp sweet chilli sauce<\/p>\n

rice
\n<\/span>1 3\/4 cups basmati rice, well washed and drained
\n2 1\/2 cups chicken stock or water<\/p>\n

to serve
\n<\/span>1 bunch bok choy, leaves separated
\n1\u00a0Tbsp sesame seeds, toasted
\npickled ginger, optional<\/p>\n

Preparation<\/span>
\nRice<\/span>:<\/span>\u00a0 Put the rice and stock with a pinch of salt in a medium saucepan.\u00a0 Bring to the boil, stir and cover tightly.\u00a0 Reduce the heat to low and simmer for 20 minutes without the lifting the lid. (A simmer mat is ideal for gentle cooking).<\/p>\n

Remove from the heat and leave covered for 10 minutes.<\/p>\n

Beef:<\/span>\u00a0 Slice beef thinly and combine with the ginger, garlic, sesame oil and pepper.<\/p>\n

Broth:<\/span> \u00a0Put all the ingredients in a saucepan and simmer for 2 minutes to infuse the flavours.\u00a0 Drop the bok choy into a saucepan of boiling, salted water and cook for 1 – 2 minutes.\u00a0 Drain well.<\/p>\n

To serve:<\/span>\u00a0 Add 1\/3 of the beef to the hot stock, stirring to separate the pieces.\u00a0 As soon as it changes colour remove with a slotted spook and place in a bowl.\u00a0 Cover to keep warm.\u00a0 Cook the remaining beef.<\/p>\n

Fluff up the rice with a fork and spoon into the centre of a warm, shallow servings bowls.\u00a0 Top with the beef, bok,choy, sesame seeds and ginger.\u00a0 Ladle the hot broth around the rice.<\/p>\n

My tips:<\/span> \u00a0*I used rump steak and cooked it for approximately 30\u00a0seconds in the hot broth.\u00a0 This meant that it remained meltingly soft.\u00a0\u00a0*I didn’t cook the rice according to the recipe, I used my own fail safe method and suggest you do the same.<\/p>\n

\"\"<\/a>ease: 6\/10.\u00a0 <\/strong>This is a simple dish but using so many pots meant that the clean up wasn’t as simple.
\nprep time: 25mins.
\ncooking time: 15mins.
\ntotal: 40mins.<\/strong><\/p>\n

taste: 6\/10.<\/strong>\u00a0 I was generous, G rated this dish 5\/10.\u00a0 We agreed that the most delicious parts of\u00a0the meal\u00a0were the tenderness of the beef and the\u00a0taste of the broth which\u00a0was well balanced with good depth and layers of flavour to it.\u00a0 The rest of the dish didn’t have much body and fell flat on the palate.\u00a0 The bok choy was fresh but had that irony taste\u00a0associated with leafy greens\u00a0that made it seem\u00a0impossible for it\u00a0to blend into the dish.\u00a0\u00a0While the pickled ginger added an extra dimension, G and I agreed that we would both\u00a0leave it out next time.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Maybe<\/strong> \u2013 With the following changes – Saute thin slices of onion, red capsicum and bok choy stems, until slightly softened, add chopped bock choy leaves.\u00a0 Once beef is cooked add to vegetables and place on top of rice.\u00a0 Top with coriander leaves and roughly chopped toasted cashew nuts.\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

There are many addictions in the world and it would be remise of me not to admit to one of my own. Cooking magazines. Not quite as bad as cook books, although the only reason I buy magazines is because I have so many books that my shelving is beginning to look a […]<\/p>\n","protected":false},"author":2,"featured_media":86,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[46,86,91,43],"tags":[117,14,13,114],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/81"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":14,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":981,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/81\/revisions\/981"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/86"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}