So, I actually cooked this last night – live on Periscope. Are you following me there? Just search for DariusCooks and I should pop right on up.
Anyway, I used rib eye. Fancy, eh? You don’t have to. Top round. Chuck steak. Skirt steak. It all works, too! Remember, it’s not about the ingredients so much as it is about understanding the process. Enjoy!
For the rice
-1 green tea bag
-2 cups of smoked Basmati rice (regular rice works fine, too)
-1 teaspoon of chicken bouillon
-4 cups of water
-1 1/2 teaspoons of Canola oil
1. Heat the oil in a skillet until it’s warm. Then, add the rice. Cook the rice until it turns a light golden/amber color. Stir often so nothing sticks or burns.
2. Add in the chicken bouillon and the water and stir well. Then, drop in the tea bag. Let the rice cook until the liquid has been absorbed.
3. Then, remove the tea bag, add a lid, and then let the rice sit for about 10 minutes. Then, fluff with a fork and serve.
For the beef
-1 boneless rib eye steak
-1/2 teaspoon of salt
-1 tablespoon of Canola oil
-1/2 cup of Ponzu
-1/4 cup of soy sauce
-1 teaspoon of chopped garlic
-1 teaspoon of chopped ginger
-2 tablespoons of brown sugar
-1 teaspoon of cornstarch
-1 thai chili pepper, sliced
-1 sweet bell pepper, sliced
-1 cup of sliced basil
1. Heat a skillet and add the oil. Meanwhile, add salt to the steak and then sear it on both sides until brown and crusty.
2. Remove the steak and add the chili pepper, sweet bell pepper, ginger, and garlic to the pan and cook for a few moments until fragrant.
3. Meanwhile, in a bowl, mix the ponzu, soy, brown sugar, and cornstarch together until well combined.