One Pot Beef and Cabbage Rice
RECIPE CREATED BY:-
Prep Time:
10 Minutes -
Cook Time:
17 Minutes -
Serves:
2
Ingredients
- 3/4 lb well marbled chuck roast
- 1 tbsp soy sauce
- 1 1/2 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp coarse salt
- 1/2 tsp sugar
- 1 cup jasmine rice
- 4 oz (about 1 1/2 cups) finely shredded napa cabbage
- 4oz beech mushrooms, torn into smaller pieces (alt: oyster or portobello mushrooms)
- 1 1/4 cups Kitchen Basics Original Beef Stock
- 1 large egg
OPTIONAL TOPPINGS - Thinly sliced green onions
- Fried onions or shallots
- Dark soy
-
Prep Time:
10 Minutes -
Cook Time:
17 Minutes -
Serves:
2
Simple, hearty, and inspired by Chinese claypot cooking but tastes like hot pot! Using Beef Stock instead of just water adds so richness and flavor into the rice. When the fat renders from the beef and the cabbage melts into the rice it creates such a comforting meal.
Prep & Cook Instructions
1. Freeze the beef for about 2 hours to make it easier to thinly slice (optional). Thinly slice the beef against the grain. Transfer to a medium bowl and mix with soy sauce, sesame oil, black pepper, and salt. Allow the beef to marinate at room temperature for about 15 minutes or cover and rest in the fridge for up to 1 day.
2. Place the rice in a fine mesh strainer and rinse under cold water to remove excess starch. Transfer to a medium saucepan and add cabbage and Kitchen Basics Original Beef Stock bone broth. Mix to combine and arrange the beef in a circle, leaving an opening for an egg later, and add the mushrooms.
3. Bring the pot to a gentle simmer over medium heat. Reduce the temperature to low to maintain a very gentle simmer and cover with a lid. Steam the rice until tender, 12 minutes. Remove the lid and crack an egg right into the center. Cover again and turn off the heat. Allow the egg to cook in the steam until jammy (more cooked if you like), 5 to 7 minutes.
4. Remove the lid and allow the rice to cool for a few minutes. Top with green onions and fried shallots and serve with dark soy sauce.
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