This recipe is comforting and straightforward – juicy slices of tasty stir-fried beef on top of rice is a hearty dish that packs a punch but is not over-the-top. The beef is packed with flavour from the marinade, and is undoubtedly the star of the show.
But to make it a little more luxe, I prefer the dish with short-grained rice, especially Uonuma koshihikari rice. Uonuma, which is in Japan’s Niigata prefecture, is famous for this short-grained variety which is fluffy and tender yet chewy when cooked.
It costs about $30 for a 2kg pack, so it is an indulgence I save for days when I cook dishes that beg to be eaten with rice.
Two cups of the grain will yield four fairly generous portions of beef and rice.
I find that for most Japanese short-grained rice, a ratio of one rice cup of uncooked rice to 11/4 rice cups of water renders a texture I am happy with. One standard rice cup is 180ml.
I like my rice with a slightly chewy bite. If you prefer yours more tender, use up to 11/2 cups of water for each cup of rice.
The amount of water required varies with the type of rice. If you are unsure, start with less water. If the rice turns out too hard after the first round of cooking, add a little more water and let it cook longer.
Of course, this dish works perfectly with whatever rice you have at home.
As for the beef, pound each slice to tenderise the meat. You can also substitute the beef with pork collar or chicken fillet and adjust the cooking time accordingly.