Main Dish:
Purple Rice: 1/2 cup; White Rice: 1.5 cups.
Main Course:
Beef Slices: As needed; Onion: As needed.
Main Course Sauce:
Oyster Sauce: 2 tbsp; Soy Sauce: 3 tbsp; Dark Soy Sauce: 1/2 tbsp; Cooking Wine: 4 tbsp; Salt: 1/2 tsp; Sugar: 1 tbsp.
Boiled Vegetables:
White Enoki Mushroom: As needed; Chinese Flowering Cabbage: As needed; Carrot: As needed.
Starch Water:
Starch: 2 tbsp; Water: 1/2 cup.
Taste: Salty and Fresh; Cooking Method: Stir-fry; Time: Half an hour; Difficulty: Simple.
Detailed Steps for Cooking Japanese Purple Rice and Beef Bowl
Prepare the ingredients: Tear the white enoki mushrooms into thin strips, wash the Chinese flowering cabbage, slice the carrots, add salt to all and blanch them in boiling water. Drain and set aside. Cut the onion into small pieces and put the sauce in a bowl, stir well and set aside.
Boil the beef in water in advance to remove any blood foam and set aside.
Put oil in the pan, stir-fry the onion until it is 80% cooked.
Add the beef and stir-fry for a few more times.
Put the sauce in the pan, then add three times the amount of water as the sauce and bring the soup to a boil.
After the soup boils, add the starch water and stir-fry until thickened, then it’s ready to serve.
Put all the main course, main dish, and boiled vegetables in a plate and it’s ready to eat.
