Asian Beef Rice Bowls

Turning a scribbled marinade into seared beef bowls over quinoa

· asian beef supper

It started as a scribble on a sheet of paper: a sweet, savoury marinade for thin-sliced beef. The full amounts are written up as a recipe: Asian beef marinade

Aromatics

Ginger and garlic, peeled and minced fine

Ginger minced on a board Garlic minced, the ginger already weighed into the measuring cup

Building the marinade

Everything goes into a measuring cup on the scale, weighed in one after another: sesame oil, white miso, soy sauce, maple syrup and a little brown sugar

Sesame oil poured into the measuring cup Soy sauce added Maple syrup poured in

Whisk until the miso dissolves and it turns smooth

The marinade whisked smooth

Marinating the beef

The beef is salted first. Then the marinade goes over the top and every piece gets coated, and it rests in the fridge. Longer is better

Marinade poured over the sliced beef Beef coated and set aside to marinate

The sides

Quinoa on the stove, and a spread of raw veg: corn, cucumber, beetroot, radish and avocado

Quinoa cooking Prepped veg next to the first beef going into the pan Avocado sliced, beef searing in cast iron

Searing and plating

A screaming-hot cast iron pan, the beef seared hard in batches so it browns instead of steaming, then tipped straight over the bowl

Seared beef tipped over the bowl

Finished with fresh cilantro and a squeeze of lime

The finished bowl