Ingredients
DRESSING
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 teaspoons tamari
- 2 teaspoons rice wine vinegar
- 2 teaspoons lemon juice
- 1 teaspoon brown sugar
- 1 small clove garlic, minced
BEEF BOWLS
- 2 tablespoons olive oil
- 1 x 1kg Angus Beef Bolar Roast, cut into 5cm pieces
- 4 cloves garlic, minced
- 1 ½ tablespoons freshly grated ginger
- 1/3 (packed) brown sugar
- ¼ cup tamari or light soy sauce
- ¼ cup + 1 tablespoon rice wine vinegar
- 1 cup water
- 1 teaspoon sesame oil
- 1 cup sushi rice, cooked as per packet instructions
- ½ teaspoon sugar
- ¾ cup edamame beans
- 1 tablespoon sesame seeds, toasted
- 2 cups shredded cabbage
- 2 cups shredded carrot
- ½ small red onion, thinly sliced
- 2 spring onions, thinly sliced
Method:
Put all the dressing ingredients into a small jar, screw on the lid then shake well to combine and set aside.Pre-heat the oven to 160°C. Heat the olive oil in a heavy-bottomed pot with a lid over a high heat. Add in the beef (you might need to do this two batches) and brown the pieces on all sides. Remove from the heat then add in the garlic, ginger, sugar, tamari, ¼ cup of the vinegar and water and mix to combine. Put on the lid, put into the oven and cook, turning the pieces over in the liquid several times, until the meat is tender and will pull apart with a fork. Check at the three hour mark and then again every half hour until ready. Once done remove from the oven and shred using two forks then set aside.
Mix the remaining 1 tablespoon of vinegar and the sugar into the cooked sushi rice then divide between 4 bowls. Add in the edamame beans, cabbage, carrot and red onion. Next add the beef into the bowls then garnish with the spring onion and the sesame seeds and serve.
Drizzle with Japanese mayo if desired and enjoy.
