Shaking Beef Bowl
Seared beef cubes, jasmine rice, watercress salad and runny egg and lime-pepper.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Break the yolk into the rice first - that's the Vietnamese diner-bowl move. The runny yolk and beef juices and lime-pepper dip is the whole experience.
Ingredients
Everything below makes 4 servings.
- 1½ cupsjasmine ricerinsed
- 1¼ lbbeef tenderloin or sirloincut into 1-inch cubes
- 4large eggs
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbspfish sauce
- 1 tbspgranulated sugar
- 5garlic clovesminced
- 3 tbspneutral oil
- 2 tbspunsalted butter
- 1 mediumshallotthinly sliced
- 3 cupswatercresstough stems trimmed
- 1 cupcherry tomatoeshalved
- ½ mediumred onionthinly sliced
- 2 tbsprice vinegar
- 2limejuiced (half for salad, half for dip)
- 1½ tspfreshly cracked black pepper
- 1 tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 38gprotein
- 52gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice; start it cooking (1½ cups rice and 1½ cups water per cup of rice, covered, 15 min).
- Cube beef into 1-inch pieces, pat dry. Mince garlic, slice shallot and red onion thin, halve tomatoes.
- Trim watercress; juice limes.
Marinate beef
In a bowl, toss beef with soy sauce, oyster sauce, fish sauce, sugar, half the garlic, and pepper. Let sit 10 min.
10 min · hands offDress salad and make dip
Toss watercress, tomatoes, red onion with rice vinegar, half the lime juice, oil, pinch of salt. In a tiny bowl, stir remaining lime juice and salt and pepper for the dip.
3 min · hands onSear (shake)
Heat the cast iron over highest heat - it MUST be smoking. Add oil. Drop in beef in a single layer, leave undisturbed 90 sec for crust. Then shake the pan vigorously for 2 min until browned all over but still pink inside.
4 min · hands onButter finish
Reduce heat to medium. Add butter, remaining garlic, shallot; shake 60 sec until garlic fragrant and shallot wilted. Pull off heat - beef should be medium-rare.
1 min · hands onFry eggs
Heat the small nonstick over medium with oil. Crack eggs in, cook 2-3 min until whites set but yolks still runny.
3 min · hands onBuild bowl
Scoop rice into 4 bowls. Pile beef and pan juices on one side, salad on the other, top with a fried egg. Pass the lime-pepper dip - break the egg yolk into the rice and eat with the dip.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Use cubed chicken thighs; sear 5 min total to 165°F. Adds about 5 minutes.
Press tofu 10 min, cube, marinate 20 min, sear 5 min for all sides golden.
Brown rice takes 35 min instead of 15. Adds about 15 minutes.
Drop the egg step; bowl still works with rice and beef and salad. Saves about 3 minutes.
What keeps
Beef and rice can be done ahead but the sear-to-serve window is tight - beef goes from medium-rare to gray in minutes once cooked. Cook eggs to order; salad dresses at service.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
