Asian Beef Bowl with Black Sesame Sauce and Cucumber Jasmine Rice

Instructions

1. 1

   1. Place the jasmine rice in a saucepan with 360 ml (1 1/2 cup) water and a pinch of salt. Bring to a boil, cover, lower the heat to minimum, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. While the rice cooks, combine the beef with 2 tbsp (30 ml) soy sauce, half of the garlic, and half of the ginger. Let it marinate for 10 minutes.

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   3. In a bowl, make the sauce by mixing the black sesame paste, the remaining 2 tbsp (30 ml) soy sauce, rice vinegar, honey, beef broth or water, cornstarch, 1 tbsp (15 ml) toasted sesame oil, and the red pepper flakes if using. Stir until smooth.

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   4. Fluff the rested rice with a fork. Fold in the diced cucumber, the green part of the scallions, and the remaining 1 tsp (5 ml) toasted sesame oil, mixing gently so the grains stay intact.

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   5. Heat a large skillet or wok over high heat for 1 to 2 minutes. Add the vegetable oil and, once very hot but not excessively smoking, add the beef in a single layer. Stir-fry for 2 to 3 minutes until the edges are browned.

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   6. Add the white part of the scallions, the remaining garlic, and the remaining ginger. Cook 1 more minute, stirring constantly so they release their aroma without burning.

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   7. Pour the black sesame sauce into the skillet and cook for 2 to 3 minutes, stirring, until thickened and glossy over the beef. If you want to hold it warm, reduce the heat to low or keep the skillet in a 200 °F / 95 °C oven for up to 5 minutes.

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   8. Divide the cucumber rice among 4 bowls. Spoon the beef and sauce over the top. Finish with fresh cilantro, toasted black sesame seeds, and lime wedges for squeezing over just before eating.

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   9. Serve immediately to enjoy the contrast of cool rice, toasty sauce, and juicy beef.