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.
2For 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.
3For 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.
4Slice the chuck steak against the grain into manageable sections.
5Slice the chuck steak against the grain into manageable sections.
6Slice the chuck steak against the grain into manageable sections.
7Add about a teaspoon of cornstarch to the meat and marinade mixture.
8Add about a teaspoon of cornstarch to the meat and marinade mixture.
9Add about a teaspoon of cornstarch to the meat and marinade mixture.
10Place 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.
11Place 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.
12Place 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.
13Bake the rice in a 375° oven for 40 minutes.
14Bake the rice in a 375° oven for 40 minutes.
15Bake the rice in a 375° oven for 40 minutes.
16Rough chop one Spanish onion and the florets from two heads of broccoli.
17Rough chop one Spanish onion and the florets from two heads of broccoli.
18Rough chop one Spanish onion and the florets from two heads of broccoli.
19Toss the chopped onion and broccoli with a little oil and kosher salt.
20Toss the chopped onion and broccoli with a little oil and kosher salt.
21Toss the chopped onion and broccoli with a little oil and kosher salt.
22Place the onion and broccoli in the oven with the rice for about 10 or 15 minutes.
23Place the onion and broccoli in the oven with the rice for about 10 or 15 minutes.
24Place the onion and broccoli in the oven with the rice for about 10 or 15 minutes.
25Wrap a sheet tray with aluminum foil.
26Wrap a sheet tray with aluminum foil.
27Wrap a sheet tray with aluminum foil.
28Lift the marinated meat out of the marinade and spread it out into one thin layer on the prepared sheet tray.
29Lift the marinated meat out of the marinade and spread it out into one thin layer on the prepared sheet tray.
30Lift the marinated meat out of the marinade and spread it out into one thin layer on the prepared sheet tray.
31Bake the meat in a 450° oven.
32Bake the meat in a 450° oven.
33Bake the meat in a 450° oven.
34Check 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.
35Check 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.
36Check 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.
37Once 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.
38Once 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.
39Once 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.
40After 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.
41After 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.
42After 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
8 to 10 garlic cloves
8 to 10 garlic cloves
1 cup soy sauce
1 cup soy sauce
1 cup soy sauce
0.25 cup white or rice wine vinegar
0.25 cup white or rice wine vinegar
0.25 cup white or rice wine vinegar
0.5 apple
0.5 apple
0.5 apple
1 squirt sriracha or gochujang
1 squirt sriracha or gochujang
1 squirt sriracha or gochujang
1 pinch black pepper
1 pinch black pepper
1 pinch black pepper
1 teaspoon sesame oil
1 teaspoon sesame oil
1 teaspoon sesame oil
2.5 lbs chuck steak
2.5 lbs chuck steak
2.5 lbs chuck steak
1 teaspoon cornstarch
1 teaspoon cornstarch
1 teaspoon cornstarch
short grain sticky rice
short grain sticky rice
short grain sticky rice
water
water
water
1 Spanish onion
1 Spanish onion
1 Spanish onion
2 heads broccoli florets from
2 heads broccoli florets from
2 heads broccoli florets from
oil
oil
oil
kosher salt
kosher salt
kosher salt
2 to 3 minced garlic cloves
2 to 3 minced garlic cloves
2 to 3 minced garlic cloves
1 bunch green onion
1 bunch green onion
1 bunch green onion
0.5 tablespoon vinegar
0.5 tablespoon vinegar
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.