1TbspCooking SakeAlternatively use Rice Wine Vinegar
Salt & Pepper to taste
For the dressing (This makes about 3 servings)
1TspKala Mansi JuiceAlternatively lime or lemon juice
Stevia to tasteUse 1/2 Tsp of any 1:1 sugar substitute
1/4TspToasted Sesame Oil
For the rice bowl
1servingHK’s Rice Bowl Beef
1serving HK’s Rice Bowl Miso Dressing
25gramsRed Bell Pepper
25gramsYellow Bell Pepper
1/2TspWhite Sesame Seeds
1/2TspBlack Sesame Seeds
To make the marinade microwave 1 tbsp of miso paste with the 1 tbsp of water and give it a good mix to loosen it up. Add in all the other ingredients and give it all a good mix. Taste for seasoning and adjust as needed. Set aside the dressing is ready.
In a large bowl add in the beef cubes along with the sesame oil, soya sauce, cooking sake, salt and pepper. Then on a hot pan sear off the beef and cook it to your liking, that could be rare, medium rare or well done.
Slice up the purple cabbage and add it into the same pan in which you cooked the beef. Pour in any resting juices from the beef into the pan to help deglaze and give it a nice beefy flavour. Season the cabbage with salt and pepper. Cook till all the liquid is evaporated and the cabbage is tender.
Alternatively you can keep the cabbage raw if you like and mix the resting juices in with the dressing for additional flavour
To assemble the rice bowl add in the broccoli rice. Slice the beef cubes into strips or bite size pieces and add it to the bowl. Cut the red and bellow bell peppers into cubes/squares and add them. Add in the cabbage and finely slice the spring onion and add it as well.
Finish the dish with the miso dressing and the sesame seeds.