Teriyaki Beef and Rice Bowls Recipe

June xi, 2016

I take seen the resurgence of "food in a bowl" lately. There are cookbooks and blog posts devoted to it. In that location are even those quick 'Tasty' videos on social media showing food cooked, bundled and eaten in bowls — like this Beef Teriyaki on Rice Bowls.

Mothers have been using bowls as food containers for centuries. In fact internet sources revealed that in the history of China, "long earlier the Neolithic Historic period" people used bowls to concur food. China bowls were used in the Shang Dynasty (1600-1100 B.C.) and fifty-fifty before in 475 B.C.  China bowls ranged from primitive celadon chinaware to earthen dirt bowls.

To this mean solar day, the use of bowls for food has remained diverse, versatile and useful. Generations before u.s.a. have been using it for eating and drinking ever since China used bowls for rice, soup and tea.

Back in the Philippines, when my mom used to feed my little sister who was such a picky eater every bit a toddler, I saw nutrient mom prepared: soups, noodles and rice in bowls. Then she would sprinkle cut-up or shredded meat and vegetables on peak of the rice or noodles. This was how my baby sister slowly started to eat without throwing a fit or a tantrum at the dinner table.

When I became a mother, I remembered what mom used to do. Then I fed my little boys then, nutrient in bowls. The variety changed daily depending on what meals I cooked. Just rice has always been a staple in Filipino food and so, that was at the base of the bowl. My youngest son liked boiled chicken on rice, fabricated soft and mushy with chicken goop. My older son preferred stronger flavors of beef, so I had a base of operations of mashed sweetness potatoes, topped with burger beef which he enjoyed and so much as a toddler, he would toss his empty bowl with glee once he was done eating.

Today, there are more than adults at our family table and no more toddlers. But I still serve "rice, vegetables and meat" in bowls often. This is what I did when I cooked this Beefiness Teriyaki on Rice. Serving nutrient in a bowl has and then many advantages: it is spill proof, y'all have portion control right at that place, it is a versatile receptacle for just most annihilation – from appetizers, sides, entrees to desserts. And sometimes, if we consume meals at different times of the twenty-four hour period, then the food-in-a-bowl serving works, besides. What's your favorite food in a bowl? Do share. I'd love to hear bowlfuls of food stories!

Beefiness Teriyaki on Rice Bowls

Teriyaki ways broiling or grilling in a soy sauce. Some stores behave bottled teriyaki sauces which accept a sweet-savory flavor. I accept shared a teriyaki sauce recipe below for these beef strips. Though the recipe is not grilled or broiled, I stir fried the beef in a grill pan (with ridges inside the pan) and the results were almost the same as though the beefiness was grilled outdoors. The rice at the base of the bowl was cooked in my trusted rice cooker. If yous do not own one, I shared how to cook rice stove top in the recipe process. This Beef Teriyaki on Rice Bowls is an AsianInAmericaMag recipe. Serves 2 to four.

Class: Dinner, Luncheon, Main Course

Cuisine: American, Asian, Filipino, Japanese

Keyword: Asian Teriyaki Beef Rice

Servings: 4 people

Calories: 134 kcal

• 4 cups boiled rice white or chocolate-brown,or plenty to fill up four bowls of 6 oz. each
• 1/2 pound beefiness tenderloin, sirloin or skirt steak sliced in 2-inch long strips
• 2 Tablespoons cornstarch to coat beef
• 1/ii cup roasted sesame seeds optional (from Asian markets)
• 2 Tablespoons vegetable oil
• 2 cloves garlic peeled, minced
• 1 knob, a Tablespoon fresh ginger peeled, sliced in thin strips
• 1 medium-sized white onion sliced
• 1/three loving cup soy sauce for teriyaki sauce
• 2 Tablespoons organic honey for sauce
• 1/2 cup ginger ale for sauce
• 1 Tablespoon brown sugar
• 1/2 teaspoon sea salt
• one teaspoon freshly ground blackness pepper
• 1/8 teaspoon sesame oil optional
• two stalks scallions or green onions chopped, for garnish (optional)

• Cook rice in a rice cooker  and put bated. Or if preferred, cook rice stove superlative. Recipe follows.

• How to cook rice stove top: wash 2 cups uncooked white rice grains twice. Bleed h2o. In a medium stock pot, combine two cups rice grains with three 1/ii cups water. Bring to a boil over loftier heat, covered. Then lower oestrus to a low simmer. Comprehend and continue cooking for xx minutes more till water evaporates and rice grains are soft and fluffy. Turn off heat and set bated. This yields iv cups of cooked rice. (Note: cooking fourth dimension for brown rice is longer than for white rice.)

• How to cook the beef: Coat beef slices with cornstarch. Set aside.In a big wok or skillet, over medium high oestrus, add oil. When oil is hot enough in one infinitesimal, stir fry garlic, ginger, onions for one to ii minutes.Add together beef slices to skillet. Mix ingredients together. Beef strips volition cook in well-nigh viii to 10 minutes and will turn from pink to brown, with a shiny glaze. Remove beef from skillet and gear up aside in a covered platter.Mix in a medium bowl the teriyaki sauce ingredients: soy sauce, honey, ginger ale, sugar, salt and black pepper.

• Cascade this sauce mixture into the same skillet used for beef. Over medium high heat bring the sauce to a eddy. Lower heat to a simmer and continue cooking sauce till information technology reduces to a thick liquid in about 5 minutes.Return the cooked beef strips to the sauce in the skillet. Add the sesame oil and blend well.  Pour the roasted sesame seeds and mix well so they spread evenly.To gather in bowls: in each bowl place about one cup of cooked rice. Over the mound of rice, pour 1/2 loving cup of cooked beef with sauce, enough to make rice take a golden brown hue. Garnish with a tablespoon of scallions. Echo for the other bowls the aforementioned corporeality of beef and rice. Serve warm.Melt's comments: serving this dish in individual bowls is convenient. There is less make clean up and there will be portion control for all. If there are leftovers, cover basin and refrigerate. Microwave basin with beef and rice for ane minute when prepare to eat once more.

• Recipe notes: some bottled sesame seeds are sold roasted. If non, place this amount of sesame seeds in a small not-stick skillet. Over medium high estrus, roast sesame seeds for 2 to iv minutes till a fragrant aroma is emitted. Turn off heat and remove sesame seeds. Set aside till ready to mix in the beefiness and sauce.

• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and endemic by my media company Besa-Quirino LLC. This means BY Constabulary you are Not allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on some other website or news article, please ASK my permission, re-write it in your own words and simply link back to this web log to give proper attribution. Information technology's the legal matter to practise. Cheers. Email me at [email protected]

Serving: 1 k | Calories: 134 kcal | Carbohydrates: sixteen g | Protein: 2 g | Fat: vii g | Saturated Fat: 6 g | Sodium: 1378 mg | Potassium: 81 mg | Fiber: 1 yard | Sugar: 10 g | Vitamin C: ii.v mg | Calcium: 13 mg | Iron: 0.half-dozen mg

Notes on Nutrition: The nutrition data is an judge and will vary based on cooking methods and brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother'south cooking in my popular cookbook: My Mother'south Philippine Recipes. If yous're learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Reader Interactions

andersonfredly.blogspot.com

Source: https://www.asianinamericamag.com/how-to-make-beef-teriyaki-on-rice-bowls/