Ingredients
Steamed rice
Shabu shabu or thinly sliced beef
1/2 cup corn
Butter
Chopped scallions for garnishing
Honey sauce
oil
Chopped onions
3 tbsp honey
1 tbsp garlic
1 tbsp soy sauce
1/2 tsp salt
3 tsp slurry
1/4 cup water
Soy Garlic Sauce
1/2 cup soy sauce
1 tbsp garlic
2 tbsp sugar
2 tsp slurry
Instructions
Pepper Lunch sauce
To make honey sauce: In a small saucepan, heat a drizzle of oil over medium heat. Add the chopped onions, garlic and sauté until they become translucent.
Add the honey, soy sauce, water and salt to the saucepan. Stir well to combine.
In a separate small bowl, mix cornstarch and warm water to make slurry. Add the slurry to the saucepan and stir continuously and cook for about 3-4 minutes until the sauce thickens. Blend the sauce until becomes silky smooth. Set the honey sauce aside.
To make soy garlic sauce: In another small saucepan, combine the soy sauce, garlic, sugar, and slurry. Heat over medium heat, stirring constantly, until the sauce thickens. Set the soy garlic sauce aside.
Serving
Heat a regular skillet or cast iron over medium-high heat and melt a pat of butter.
Add thinly slice beef to the pan and assemble it to the side, making enough space in the middle for the rice.
Take a bowl and tightly pack enough rice into it. Carefully invert the bowl into the middle of the skillet.
Gently remove the bowl, allow the rice to remain in a mound in the center of the skillet. Drizzle the prepare sauce (honey sauce and soy garlic sauce) over the rice and beef, add a cube of butter on the rice and sprinkle some corn on top.
Let everything cook together for 2 to 3 minutes with lid covered. This allows the bottom of the rice to become crispy while the sauce cooks with the beef.
Before serving, sprinkle extra green onions over for a burst of flavor.
Serve immediately on the skillet while it’s still sizzling. Enjoy!
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