Steak and Onion Rice Bowl

If you love Japanese rice bowls like I do, try this steak and onion version which is simple, tasty and a great solution for weeknight dinners. The rice is flavoured with butter and parley, which is then topped with slices of grilled steak, caramelized onion rings and red peppers. This is finished off with a drizzle of tangy barbecue sauce, making this a perfectly delicious one-bowl meal. Yum yum!!




Steak and Onion Rice Bowl
Adapted from Classic Japanese Cooking Course by Masaki Ko

Ingredients

1 large onion, sliced into 1/3 inch-thick rings (keep the rings intact)
1/2 red bell pepper (capsicum), thinly sliced into strips
2 tbsp oil
2 tbsp butter
400g/14 oz scotch fillet/sirloin steak, trimmed of excess fat
2 tbsp chopped parsley
4 servings/bowls of freshly cooked short-grained rice
Salt and black pepper

Sauce:
4 tbsp ketchup
2 tbsp worchestershire sauce
2 tbsp water
1/2 tsp sugar (or to taste)
1/2 tbsp HP sauce (optional)

Method

Heat up 1 tbsp oil in a pan and cook onions on both sides until golden brown and caramelized. Season with salt and pepper, then dish out and set aside. Fry the red peppers for 1 minute until it starts to soften. Season with salt and pepper. Dish out and set aside.

Heat 1 tbsp oil and 1 tbsp butter in the pan. Fry the steaks over high heat for 3-4 minutes each side or until done to your liking. Season with salt and pepper. Dish out and let it rest for 5-10 minutes. Slice into strips or bite-sized pieces.

Combine the sauce ingredients in the same pan used for the steak. Simmer for 1 minute, mixing in the meat residue.

Mix the remaining butter and chopped parsley with the hot rice. Divide between 4 serving bowls and top with steak, red peppers and onions. Drizzle with sauce and garnish with parsley. Enjoy!