Slow-Cooker Teriyaki Steak Rice Bowls
Preparation
40
minutes
Servings
6
persons
Nutrition
638
calories
Ingredients
Steak:180g SUNSWEET prunes
360ml hot water
5 garlic cloves, coarsely chopped
1" ginger, peeled and coarsely chopped
120ml soy sauce
80ml cup mirin
1 Tbsp toasted sesame oil
1.3kg boneless chuck steak
1 yellow onion, sliced
1 Tbsp cornstarch
Rice Bowl:
3 tsp toasted sesame oil
2 carrots, peeled & cut into 1/4" matchsticks
3 green onions, white and light-green parts only, thinly sliced
Salt
1 garlic clove, smashed
450g sliced broccolini or broccoli florets
600g brown rice, cooked
1 Tbsp toasted sesame seeds
Hot sauce of choice (optional)
Instructions
- Sauce: In a blender, add prunes and hot water. Soak 5–10 minutes to soften prunes. Add garlic, ginger, soy sauce, mirin and sesame oil. Blend together until smooth.
- Put steak in 5–7 litre slow cooker. Pour prune-soy blend over the steak and top with onion. Cover and cook on high for 4–5 hours.
- Remove meat and place on cutting board. Skim any fat from the sauce surface, strain through a fine-mesh strainer into a saucepan and bring to a simmer.
- In a small bowl, whisk together cornstarch and 1/4 cup water, then whisk into the sauce. Cook until sauce thickens and reduces down to about 500ml, about 5–10 minutes.
- Rice bowl: Warm 1 tsp oil in a large skillet over medium-high heat. Add carrot and green onions, season with a pinch of salt. Cook, stirring frequently, until carrots are lightly browned. Transfer to a plate.
- Warm 2 tsp oil in skillet. Add garlic and cook until aromatic, 1 minute. Add broccolini and a pinch of salt, cook, stirring often, until broccolini is lightly charred and crisp-tender, 3 minutes. Transfer to carrot plate.
- Serve: Divide rice between bowls, place meat on top and spoon sauce over it. Top with sautéed vegetables and sesame seeds. Serve additional sauce and hot sauce on the side.
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