Beef Teriyaki and Bara-Chirashi Bento
We had prime rib at my mother-in-laws house for Christmas yesterday, and took home a lot of the steak as leftovers. An easy and delicious way to use it up was to cube it and make teriyaki. The sauce is very easy, with all the things I have in my pantry already. Instead of using fresh ginger, a pinch of ginger powder gives the sauce just the right amount of kick.
My cookie molds are also great for other things, and I added a bit of cuteness to it in the form of a cheese bear. On top of the rice, I diced cucumbers, roasted sweet potato, a shrimp and mayo salad, and an egg star. This is actually considered “bara-chirashi” style as it is cooked ingredients scattered over the rice.
Steak Teriyaki Recipe
- 1 cup leftover (or fresh) steak, cubed
- 1/4 cup onion, sliced
- 1/4 cup carrot, matchsticked
- 1/4 cup zucchini, matchsticked
- 1 teaspoon butter
- Optional: Toasted sesame seeds, parsley, for garnish
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sake
- 1/2 teaspoon sugar
- 1 pinch ginger powder
- 2 tablespoons water
- 1 teaspoon corn/sweet potato starch (to thicken)
1. In a microwave safe bowl, combine all the ingredients for the sauce and place in the microwave for 20 seconds. Take out and stir. The sauce should be thickened and glossy. If not, heat it in the microwave for an additional 10 seconds.
2. Heat a pan on medium high, add a pat of butter (butter and teriyaki sauce are a match made in heaven) and sautee the vegetables until the onion is fragrant, about 2-3 minutes. Remove and place in plate.
3. Put the cubes of steak in the pan and quickly sautee until just reheated (or to desired done-ness if from raw.) Place on top of the vegetables.
4. Pour the teriyaki sauce over the meat and veggies, and garnish with either toasted sesame seeds or parsley.