Day-After-BBQ Chinese-Style Beef Rice Bowl

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Day-After-BBQ Chinese-Style Beef Rice Bowl

Main · Rice Dish · Chinese40 min(Prep 25 min + Cook 15 min) · 720 kcal per serving · 2 servings · Normal

A Chinese-style beef rice bowl made with leftover BBQ beef short rib, marinated in maitake mushrooms, grated onion, and sparkling water to tenderize it. Doubanjiang, garlic, ginger, and five-spice powder give it a sweet-savory yet refreshing flavor. Even imported beef short rib, which tends to turn tough, comes out moist and tender thanks to the enzymes and mild acidity. Sprinkle Sichuan pepper over it for the best result.

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とにかく売れたい中華料理屋61 recipes · 1,219 cooked

Instructions

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  1. Trim off the base of the maitake mushrooms if it is dirty, then chop roughly. Chopping finer helps it blend into the meat. Use about half of a 100-120g pack.Uses: Maitake mushrooms~3 minWatch the video from 2:54
  2. Put the chopped maitake, grated onion, and beef short rib in a bowl. The beef can be cut into bite-sized pieces or left in the long strips it was sold in.Uses: Beef short rib, Maitake mushrooms, Onion (grated)~2 minWatch the video from 3:36
  3. Add sake, sugar, and black vinegar to tenderize it further. The idea is to mix in the seasonings you would use later right from the start.Uses: Sake, Sugar, Black vinegar~1 minWatch the video from 3:59
  4. Add the sparkling water. Sparkling water contains carbon dioxide and is mildly acidic, which helps tenderize the meat.Uses: Sparkling water~1 minWatch the video from 4:38
  5. Massage everything together lightly, loosening the short rib, then leave it for about 20 minutes to tenderize.Uses: Beef short rib, Maitake mushrooms, Onion (grated), Sake, Sugar, Black vinegar, Sparkling water~20 minWatch the video from 5:04
  6. While it marinates, thinly slice the 1/2 onion for the main ingredients so it cooks through easily. Slicing thinly shortens the simmering time.Uses: Onion (sliced)~3 minWatch the video from 5:42
  7. Heat the pot and coat it with oil (season the pot with oil). Use about 1 tablespoon of oil.Uses: Vegetable oil~2 minWatch the video from 9:42
  8. Since the pot is hot, turn off the heat once, then add the chopped garlic and ginger along with the doubanjiang. Stir-fry gently over low heat to bring out the aroma.Uses: Garlic (finely chopped), Ginger (finely chopped), Doubanjiang~2 minWatch the video from 10:05
  9. Once fragrant, add the sliced onion and stir-fry. Because it is thinly sliced, it will cook through nicely while simmering.Uses: Onion (sliced)~3 minWatch the video from 10:37
  10. When the onion softens, add tianmianjiang for sweetness and depth, then add soy sauce. Raise the heat slightly and stir well to dissolve and combine everything.Uses: Tianmianjiang (sweet bean sauce), Soy sauce~2 minWatch the video from 10:57
  11. Once it starts bubbling, add the marinated beef along with all of the marinade. The sparkling water just becomes liquid, so add it as is. Simmer until the meat is cooked through and tender.Uses: Beef short rib, Maitake mushrooms, Onion (grated), Sake, Sugar, Black vinegar, Sparkling water~8 minWatch the video from 11:15
  12. When the meat is nearly cooked, add a little five-spice powder for aroma. Once everything is cooked through and the onion has softened, turn off the heat and it is done. Letting it rest for 5-10 minutes lets the flavor soak into the meat and tastes even better.Uses: Five-spice powder~10 minWatch the video from 11:34
  13. Serve the rice in a bowl, top with the meat, and drop an egg on top. Sprinkle Sichuan pepper to taste.Uses: Cooked rice, Egg, Sichuan pepper~2 minWatch the video from 12:26

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