Korean Beef Bowl from Azle Taste Tour 2013

Chef Julia Dunaway

Serves 4

Ingredients

2 cups organic baby spring mix, shredded into strips with a knife

1 pound grilled marinated beef (recipe below)

4 cups cooked short grain Japanese rice (or cooked brown rice)

1/2 cup spicy aioli

½ cup pickled carrots (recipe below)

½ cup cucumbers, sliced into julienne strips (1/8 x 1/8 x 2.5 inches)

¼ cup scallions, cut into fine strips

Roasted sesame seeds for garnish

Sriracha, as needed

Reduced sodium soy sauce, as needed

 

Marinated Beef

 

1 pound thinly sliced beef (rib eye is recommended)

Ask the butcher to slice it paper thin.

1 tablespoon vegetable oil

2 tablespoons sugar—white, brown, organic cane, honey, agave, or sweetener of your choice

4 tablespoons reduced sodium soy sauce

1 tablespoon regular soy sauce

2 scallions, coarsely chopped

2 cloves garlic, chipped

1 tablespoon roasted white sesame seeds

1 teaspoon red pepper flakes

1 whole onion, sliced

 

Place meat in a large plastic bag.  Mix marinade ingredients together and pour over beef.   Marinate at least 30 minutes, up to overnight.  Cook on grill over medium high heat very quickly and remove.

Slice into strips.  Saute onion slices in skillet sprayed with non-stick spray for approximately 5 minutes or until soft.  Mix with meat strips.

 

Rice

 

Cook 2 cups short grain sushi or Japanese rice following rice cooker instructions or instructions on package.  Keep warm.

 

Spicy Aioli

 

¼ cup mayonnaise

¼ cup sour cream

2 tablespoons Sriracha

 

Mix together and place in a squeeze bottle.

 

Pickled Carrots

 

2 cups julienned carrots

¼ tsp salt

1 tablespoon rice vinegar

2 teaspoons sugar

1 teaspoon mirin

 

Combine vinegar, sugar, salt and Mirin, stirring until sugar dissolves.  Add to carrots.  Cover and chill.  Makes 8 servings

 

Assembly

 

Select a medium size bowl, not too deep, and place a handful of shredded spring mix.  Top with ½ cup cooked rice and 3-4 ounces grilled beef.  Squeeze small amount of spicy aioli on top.  Place a pinch of carrots, cucumbers, and scallions on top.  Finish with a pinch of roasted sesame seeds.  Add Sriracha for extra heat and a splash of soy sauce, if desired.

 

Other options:

 

Top beef bowl with a fried egg or sprinkle of cheese, crushed sesame chips or tortilla chips, cilantro, basil, and thinly sliced jalapeno peppers.  You can also add sautéed shiitake or cremini mushrooms, lightly sautéed spinach, or any vegetable you like.  Raw daikon radish or other pickled Asian vegetables can also be added.

 

2013 Taste Tour Chefs

 



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Spicy Curry Rice Omelet

Every now and then I like to have a couple eggs.  I get the best ones I can find—organic and all that—and enjoy them in dishes such as the omelet muffin or this one, a version of the Japanese “omelet rice”.  This dish is versatile because you can use any type of vegetable you have on hand.  If you don’t like onions, skip them, or omit the mushrooms.  Use whatever you like, even leftover meat or ham.  When I was growing up, in the age of bologna sandwiches as a staple, we used to have “bologna fried rice” with fried bologna, onions, scrambled egg and rice!  Yes, that sounds kind of gross now, but at the time I thought it was pretty good.  This combination of onions, mushrooms, small amount of oil, and healthy curry powder—which contains ingredients which are good for brain health—is a healthier dish.  Go easy on the oil, use brown rice and even egg whites only if you want an even lighter dish.  This is a humble meal but I was amazed at how wonderful it tasted when it took so little effort to make.  With a bowl of miso soup this would make a great dinner.

Spicy Curry Rice Omelet

Makes 1 omelet

1 tsp canola oil

½ cup sweet yellow onion, chopped

1-2 crimini mushrooms, sliced (optional)

½ tsp curry powder (Pioneer Brand Organic Curry Powder if available)

1 tsp reduced sodium soy sauce

1 cup cooked brown or white rice

Salt and freshly ground pepper

2 eggs, beaten

Sriracha, for serving

Several small sheets roasted seaweed

 

Heat oil in a skillet over medium high heat.  Add the onion and mushrooms and cook until softened, about 5 minutes.  Add the curry and soy sauce and stir to mix. Add the rice and season it with salt and pepper to taste, and stir to mix.  Set the seasoned rice aside, but keep it warm.

Spray skillet with non-stick spray.  Add the beaten eggs, quickly spreading them to make an omelet.  Place the rice mixture in the center of the omelet and fold the sides over the rice.  Place the serving place over the rice and flip the omelet onto the serving plate. 

Squeeze desired amount of Sriracha on top and serve with additional soy sauce and roasted seaweed.

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