Asian Beef Rice Bowls Food

GRILLED ASIAN BEEF KEBABS OVER RICE

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
• Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
• Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.

JAPANESE BEEF AND RICE BOWL (GYUDON)

Steps:

• Cut beef into 1/8 inch thick slices.
• Cut slices into strips about 1 inch wide and 2 or 3 inches long.
• Cut green onions crosswise into 1 inch lengths.
• Reserve.
• Wash rice with cold water.
• Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
• About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
• Add beef and boil until beef reaches desired doneness.
• Add green onions and boil 30 seconds.
• Remove from heat.
• Divide rice among 4 individual serving bowls.
• Place equal amounts of beef and onions over rice in each bowl.
• Ladle equal amounts of cooking liquid into each bowl.
• Serve immediately.
• Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.