BBQ Sukiyaki Steak Rice Bowl

I miss BEEF already! 

Good thing dad is a fan of sukiyaki-cut beef. These packs are a regular in our freezer since dad believes that these are very versatile: for soup, grilling, as additional meat in dishes... and I've loved it ever since.

I'm kinda feeling lazy to experiment so since we all love rice toppings, I just steamed our left-over rice on the stove. To think I cooked a lot last night in preparation for breakfast coz dad said we ran out of bread already. 


Well, he went out early this morning and brave the heavy rains & flooded streets to the nearest bakery 2 blocks away to buy fresh pandesal!

Alright, let's get back to the beef. Take 'em out of the freezer a good 2hrs before cooking to thaw nicely. Soak (together in its container) in room temp water to hasten thawing process. 

Then look through your pantry for your mom's magic potion. My mom's is this:

Soak just enough for the meat. I placed three tbsp for each pack.

Prepare pan by heating with butter and place each strip gently, evenly-spaced to maximize the pan's heat. Maintain medium heat except if pan smokes, which means it's getting too hot. I had to lower the heat a few times while removing the cooked beef.

Allow at least 1-1.5 mins per side to brown the meat and not overcook them (you don't want tough meat especially if you've senior citizens waiting for lunchtime). Brown looks lovely on meat too!

Rice bowl: put just enough serving of steamed a desired by the diner. Add newly-cooked sunny-side-up on top. 

Dipping Sauces for the meat:

Satay (veggie one for used for shabu shabu): warmed in microwave, add 2 tbsp soysauce

Toyo-Suka: 1 part soy sauce and equal parts vinegar + chopped garlic

Extra: Japanese chili powder: goes well with the sweetened beef and een on steamed rice! The chili creeps up deep and takes the cloying (suya) off the palate.

Serve together with the lovely beef strips!

Enjoy!
Served lunchtime at Pugad ni Fredo