*This is the 2nd of a 4-part recipe series featuring lean cuts of beef. The first recipe is Boiled Chuck Shoulder Roast (Nilagang Baka), which can be found HERE.*
On Thursday, Saturday and Sunday last week (yes, just before the start of the Lenten Season!) I cooked 3 beef dishes, all of them Asian and two of which I made for the first time. For this entry, let me share with you the recipe for the Japanese dish: Gyudon or Beef Bowl.
This was the first time I made gyudon. I scolded myself for not having made this sooner because this dish was so easy to make! It was flavorful, too! It received praises from my two favorite diners: hubby and my first grader. They really know what’s good for them! :D
6 cups of cooked rice (We used brown rice.)
10 1/2 oz. thinly sliced tenderloin
4 dried shiitake mushrooms, softened and sliced into 1/8 in strips – Do not use stems!
4 oz. spinach leaves
2 T water chestnuts, coarsely chopped
Note: To soften shiitake mushrooms, soak in warm water, making sure they are submerged. Placing a flat pan, plate or a lid on top of the mushrooms ought to do the trick. Discard stems and use only the caps. The water where the mushrooms were soaked will make for a good stock.
1 C water
1/4 C soy sauce
1/4 C mirin
1 t sugar
1 T instant dashi stock powder
1. Mix the water and instant dashi stock powder in a 12″ skillet. Stir until dissolved then add the soy sauce, mirin and sugar. Add the meat and cook for 2-3 minutes, or until the beef slices have turned into a brown color.
2. Add shiitake mushrooms, water chestnuts and spinach. Cook for another 2-3 minutes.
3. Pour beaten eggs.
4. Continue cooking without stirring until the eggs are set.
5. Divide cooked rice into 4 to 6 and place on serving bowls. Top with the cooked beef and sauce. Serve and enjoy!
Easy. Simple. Yummy. ;)
Disclosure: As part of the Foodbuzz Tastemaker Program in partnerhsip with the Texas Beef Council, I received a stipend to make the 4 lean beef recipes. Thank you Foodbuzz and Texas Beef Council! :)