Serves 1
Directions
- 1For the marinade, combine 8 to 10 garlic cloves, 1 cup of soy sauce, about a quarter cup of white or rice wine vinegar, half of an apple, a good squirt of sriracha or gochujang, a pinch of black pepper, and about a teaspoon of sesame oil.
- 2Slice the chuck steak against the grain into manageable sections.
- 3Add about a teaspoon of cornstarch to the meat and marinade mixture.
- 4Place short grain sticky rice in a container, add water up to the first knuckle when touched with a fingertip, and cover tightly with foil or a lid.
- 5Bake the rice in a 375° oven for 40 minutes.
- 6Rough chop one Spanish onion and the florets from two heads of broccoli.
- 7Toss the chopped onion and broccoli with a little oil and kosher salt.
- 8Place the onion and broccoli in the oven with the rice for about 10 or 15 minutes.
- 9Wrap a sheet tray with aluminum foil.
- 10Lift the marinated meat out of the marinade and spread it out into one thin layer on the prepared sheet tray.
- 11Bake the meat in a 450° oven.
- 12Check and stir the meat after about 10 to 15 minutes; it will likely take around 25 to 30 minutes total, mixing periodically until it chars.
- 13Once the meat is cooked, take it straight out of the oven and add two to three minced garlic cloves, a bunch of green onion, and the roasted broccoli.
- 14After the 40-minute timer for the rice goes off, remove the lid, sprinkle about half a tablespoon of vinegar on the rice, fluff with a fork, and cover back up for about 5 to 10 minutes.
Ingredients
- 8 to 10 garlic cloves
- 1 cup soy sauce
- 0.25 cup white or rice wine vinegar
- 0.5 apple
- 1 squirt sriracha or gochujang
- 1 pinch black pepper
- 1 teaspoon sesame oil
- 2.5 lbs chuck steak
- 1 teaspoon cornstarch
- short grain sticky rice
- water
- 1 Spanish onion
- 2 heads broccoli florets from
- oil
- kosher salt
- 2 to 3 minced garlic cloves
- 1 bunch green onion
- 0.5 tablespoon vinegar
Equipment
ovenfoilsheet trayaluminum foilfork
Tips
- To make slicing easier, stick the meat in the freezer for about 15 to 20 minutes.
- Cornstarch acts as a natural meat tenderizer and thickens the sauce.
- Apple pectin acts as a natural meat tenderizer and replaces sugar in the marinade.
- For cooking rice, add enough water so that when you touch the rice with the tip of your finger, the water level comes up to the first knuckle.
- Wrapping the sheet tray with aluminum foil makes cleanup easier.
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