Steak and Rice
Japanese-inspired steak and rice bowls. Boneless short ribs are quickly pan fried, sliced, and drizzled with a homemade sweet, savory, and slightly tangy sauce.
Ingredients
- 1 lb boneless, thinly sliced short rib
- cooked rice
- optional: sesame seeds, sliced green onions, pickled ginger
Sauce
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 1 tsp Worcestershire sauce
- 1 tbsp ponzu
- 1 tsp sesame oil
Instructions
- If using a rice cooker or stovetop, start cooking rice before starting steak recipe. Adjust cook time according to how long it will take for rice to finish cooking. Cooking the steak and sauce should take less than 20 minutes. I like to use Asian microwavable rice for a quicker meal and will heat up rice as last step in cooking.
- In a small bowl, mix soy sauce, mirin, sugar, rice vinegar, Worcestershire sauce, ponzu, and sesame oil together. Set aside. Mizkan pon shabu sauce is a great premade dipping sauce if you can get your hands on it.
- In a large frying pan, drizzle about 1 tablespoon of oil and turn up to high heat. When oil is sizzling, add in short rib slices. Do not overcrowd pan. You will need to pan fry in batches. Pan fry each side for about 30 seconds or more depending on thickness of meat and preference.
- Remove short rib from pan and put short rib slices on a plate. Cover plate with foil. Continue to fry short rib slices in small batches and use a dry paper towel to dry pan in between batches to get a nice sear. Add a little more oil if necessary.
- Immediately serve short rib on top of a hot bowl of rice and drizzle with sauce. Top with sesame seeds, sliced green onions, and a side of pickled ginger.