Pickled Tomato Beef Rice Bowl
A Delicious Beef Rice Bowl Recipe Featuring Beef Sirloin with Pickled Black Tomatoes in Plum Syrup
I’ve created a hearty one-bowl meal using black tomatoes pickled in plum syrup, which I made yesterday morning. Using lean beef sirloin makes it tender and flavorful. It’s not too stimulating and has a pleasant sweetness, making it a great meal option for children as well. For reference, the recipe for pickled black tomatoes in plum syrup can be found at @6933730.
Main Ingredients- 160g beef sirloin
- 3 pickled black tomatoes in plum syrup (medium size)
- 1/2 onion
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 pinch of salt
- 1 Tbsp minced chili pepper (optional, omit for children)
- A little minced red bell pepper (optional, omit for children)
Beef Marinade- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp minced garlic
- 1 tsp sugar
- A pinch of black pepper
- 1 tsp olive oil
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp minced garlic
- 1 tsp sugar
- A pinch of black pepper
- 1 tsp olive oil
Cooking Instructions
Step 1
Gently pat the beef sirloin dry with paper towels to remove any excess blood. Slice it into bite-sized pieces (about 2-3 cm). Cutting it too small might cause moisture loss during cooking, so aim for a moderate size.
Step 2
Place the sliced sirloin in a bowl. Add all the ingredients for the ‘Beef Marinade’ (1 Tbsp cooking wine, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp minced garlic, 1 tsp sugar, a pinch of black pepper, 1 tsp olive oil). Mix well by hand, ensuring the marinade coats the beef evenly. Let it marinate for about 10 minutes.
Step 3
Peel and thinly slice the half onion. Aim for slices about 0.5 cm thick. Slicing them too thinly might cause them to break apart during stir-frying, so a moderate thickness is best.
Step 4
Remove the stems from the 3 pickled black tomatoes in plum syrup. Cut them into large pieces, about 2-4 segments each. Cutting them too small can make them mushy when cooked, so keeping them slightly larger will retain a better texture.
Step 5
Heat a pan over medium heat and melt 1 Tbsp of butter. Once the butter is melted, add the marinated sirloin. Sear the beef until it’s nicely browned on all sides. Cooking over medium heat rather than high heat helps to keep the juices locked in and ensures the beef is tender.
Step 6
Once the beef is browned to your liking on both sides, turn off the heat immediately. Do not discard the juices left in the pan; they will add flavor to the sauce later.
Step 7
Prepare another pan and add 1 Tbsp of olive oil, heating over medium-low heat. Add the sliced onions and a pinch of salt. Sauté the onions slowly until they become translucent and tender. This step is crucial for bringing out the natural sweetness of the onions.
Step 8
Once the onions are well-sautéed, add the cut pickled black tomatoes. Stir-fry them together with the onions for about 1-2 minutes, allowing the flavors to meld. Be careful not to burn them, just let them gently simmer to absorb the sweetness from the onions and marinade.
Step 9
When the tomatoes have slightly reduced and there’s a bit of sauce forming in the pan, add the pre-seared beef back into this pan. Scrape in all the delicious juices from the beef’s original pan as well.
Step 10
Combine the beef, tomatoes, and onions. Cook together for about 30 seconds to 1 minute, just to let the flavors marry. Avoid overcooking, as this can make the beef tough. You just want to heat everything through and ensure the sauce is well distributed.
Step 11
Serve a generous portion of warm rice into a bowl.
Step 12
Top the rice with the prepared beef and tomato mixture. For an extra kick, sprinkle with minced chili pepper and minced red bell pepper. (Omit the peppers if serving to children.) Enjoy your delicious homemade beef rice bowl!
