I have 2 requirements for my dinner on the night before Thanksgiving: not poultry, and if I am going to cook it must be a quick and easy meal. It must not be poultry (or anything in that vain) because I know that I will be having Turkey tomorrow for dinner and will be eating the leftovers from the meal for at least a few days after. It must be quick and easy, because I will be spending the entire day cooking tomorrow.
For those 2 reasons I usually eat Sushi for dinner the night before – that has the added benefit of no leftovers. This year I am going to try something different…Beef. The amazing part of this recipe is that is simple to make but has complexity in flavor. The peanut/chili marinate and sauce give this sweet and spicy notes that are classic for the Asian flavors that inspired this meal.
Here are the shortcuts I use for this recipe to make it even easier when I really want to make prep take no-time:
- Chopped Garlic: I always have chopped garlic in the jar in my fridge for when I don’t want to chop, and garlic powder can always be used in a pinch as well
- Shredded Carrots: When I buy carrots in the store I shred them all and store in the fridge in a little bit of water, keeps it fresh, or I buy pre-shredded carrots from the supermarket vegetable section
- Chopped Scallions: I will pre-chop and store in an air-tight container in the fridge in water for a day or two
- Chopped Cucumbers: This is the one vegetable that I will not buy pre-chopped, they dry out and don’t taste good after they have been sitting for a while, but I do buy the baby cucumbers and cut them up without peeling. I find that the peel on these little cucumbers do not have the waxy taste that the large cucumbers have so I will leave the peel on
- Cubed steak: If you are defrosting frozen chicken, cut it up before it is fully defrosted, or if you have fresh steak put it in the freezer for 15 mins before you cut it. The firmer it is the easier it is to cut.
Ok, now for the recipe:
Ingredients:
1LB Steak (flank or strip work best)
Sushi Rice
1/4 cup Shredded Carrots
1/2 cup Chopped Cucumbers
Chopped Cilantro and Scallions for Garnish
Marinade:
2.5 TBLS Brown Sugar
2 tsp Chili oil
2 tsp Fish Sauce
Dipping Sauce:
4 TBLS Creamy Peanut Butter
4 TBLS HOT Water
3 tsp Lime Juice
3 tsp Chili Oil
2 tsp Fish Sauce
1.5 tsp Brown Sugar
2 minced Garlic Cloves
1.5 TBLS Cilantro
1 scallion chopped thinly
Prepare Steak and Marinade:
- Cut Steak into small bite-sized cubes – Remember to freeze for 15 mins for easier cutting
- Combine all marinade ingredients into a small bowl or mason jar
- Place into a zip top bag, massage the marinade into the meat and store in fridge for at least 30 mins
Prepare toppings
- Cut any vegetables that you will be using for topping your bowls
Cook rice
- Prepare in rice cooker using the instructions from there, or on the stove following the instructions on the bag
Prepare Sauce
- In the same bowl (or mason jar) you used to make your marinade combine ingredients for the sauce
Cook Meat
- In a heavy bottom pan put enough olive oil to coat the bottom of the pan
- Add a splash of sesame oil
- Heat over Med-High, when you see the oil start to shimmer add cubed steak
- Cook until done to your likeness
Combine in bowl
- Layer Rice, Meat, and cut vegetables in a bowl and drizzle sauce on top
ENJOY!
Step 1: Prepare Steak and Marinade:
- Cut Steak into small bite-sized cubes – Remember to freeze for 15 mins for easier cutting
- Combine all marinade ingredients into a small bowl or mason jar
- If using a mason jar – close and shake to combine
- If using a bowl – whisk to combine
- Place into a zip top bag, massage the marinade into the meat and store in fridge for at least 30 mins
Step 2: Prepare toppings
- Cut any vegetables that you will be using for topping your bowls, my favorite are Carrots, Cucumbers, and Scallions. But you can also add radish, edamame, nori, mango. Think anything you would like on any Asian dish.
Step 3: Cook rice
- This dish is best served over rice. You can use any rice that you like, my favorite for any Asian inspired meal is short grain or sushi rice.
- Prepare in rice cooker using the instructions from there, or on the stove following the instructions on the bag
Step 4: Prepare Sauce
- In the same bowl (or mason jar) you used to make your marinade combine ingredients for the sauce
- The hot water here is key – it helps thin out the peanut butter so that it combines easier
Step 5: Cook Meat
- In a heavy bottom pan put enough olive oil to coat the bottom of the pan
- Add a splash of sesame oil
- Heat over Med-High, when
you see the oil start to shimmer add cubed steak - Cook until done to your likeness
Step 6: Combine in bowl
- Layer Rice, Meat, and cut vegetables in a bowl and drizzle sauce on top
Step 7: ENJOY!