Sizzling Beef Bowl

This is the fourth "bowl" that I've tried, the others being  Spanish Shrimp Bowl, Mushroom Chicken Marsala Bowl and Barley with Butternut Squash, Apples and Onions.  In all cases, their strength is their liability - infinite variety of ingredients comes with infinite preparation. It's great that you can re-purpose leftovers and condiments from the pantry and highlight fresh vegetables, but prep work and cooking procedures require planning. I used leftover steak, added peanuts and mushrooms and a hard-boiled egg.  The lime sauce is terrific and the rice was perfect.   

The recipe book details everything and the recipes are great, but it is still difficult for me to organize things - maybe it will get easier.  This is the book:

  

FYI:  This recipe is high in sodium.

4 servings

15 calculated points

Red Grenache

Ingredients

• 
  
• Sizzling beef
• 1-1 1⁄2 lb. beef tenderloin cut into 1 inch cubes
• 4 garlic cloves chopped
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 ⁄4 cup rice wine or white wine
• 3 Tbsp soy sauce
• 1 Tbsp fish sauce
• 2 Tbsp canola oil
• 1 Tbsp unsalted butter
• 
  
• Sesame brown rice
• 3 cups water
• 1 cup sweet brown rice
• 1 ⁄4 tsp salt
• 1 Tbsp sesame seeds
• 
  
• Pepper lime sauce
• 2 limes
• 1 ⁄4 tsp salt
• 1 ⁄4 tsp freshly ground black pepper
• charred vegetables
• 1 Tbsp canola oil
• 1 Tbsp butter
• 2 zucchini trimmed halved lengthwise and cut crosswise into 1 inch pieces
• 8 oz. green beans trimmed and cut into 2 inch pieces
• 2 green onions (white and green parts) cut into 2 inch pieces
• 1 ⁄2 tsp sea salt
• 2 cups watercress leaves
• 
  

Directions

TO MARINATE THE BEEF: Put the meat in a medium bowl. Sprinkle with the garlic, 1 Tbsp of the sugar, the salt and the pepper and toss to coat evenly. Cover and let sit for about 30 minutes at room temperature or refrigerate for up to 1 day.

In a small bowl whisk together the wine, soy sauce, fish sauce and the remaining 1 Tbsp sugar and set aside until ready to cook.

FOR THE RICE: In a medium saucepan over high heat, combine the water, rice and salt. Bring to a boil, stir, cover, turn the heat to low and cook undisturbed for 45 minutes. Remove from the heat – leave the lid on – and let sit for 10-15 minutes. The grains will be tender and the liquid will be absorbed. While the rice is cooking, in a small frying pan over medium heat, toast the sesame seeds, shaking the pan frequently, until fragrant and just turning golden, 1-2 minutes. Remove from the heat and pour into a small bowl. When the rice is ready, uncover, fluff with a fork and gently stir in the sesame seeds. Cover to keep warm while you prepare the remaining components.

FOR THE SAUCE: Halve the limes and juice the halves into a small bowl. Whisk in the salt and pepper.

FOR THE VEGETABLES: In a large frying pan over high heat, warm together the canola oil and butter. When the butter is melted, add the zucchini, green beans and green onions, spreading them in a single layer as much as possible. Sprinkle with the salt. Cook, undisturbed, until well browned on the underside, about 3 minutes. Turn the vegetables and brown on the second side, about 3 minutes longer. Remove from the heat and cover to keep warm.

TO COOK THE BEEF: Heat a wok or large, heavy saute pan over high heat. When the pan is hot, add the oil. When the oil shimmers, swirl the pan to coat, then add the beef in a single layer. Cook the beef, undisturbed, until well browned on the underside, about 4 minutes. Turn the pieces and cook until browned on the second side, about 4 minutes longer. Using a slotted spoon, transfer the beef to a medium bowl.

Return the pan to medium-high heat, add the wine mixture and use a wooden spoon to scrape up any browned bits from the pan bottom. Simmer until the liquid is reduces by one-third, just a few minutes. Add the butter, shaking the pan until the butter melts and incorporates with the sauce. Then add the beef and any accumulated juices back into the pan. Stir to coat the beef with the sauce. Remove from the heat.

TO ASSEMBLE: Divide the rice among four bowls. Arrange the beef on one side of the rice and the vegetables on the other side. Spoon the beef pan sauce over the beef. Strew the watercress evenly over the top and serve. Pass the lime sauce at the table for diners to drizzle on their bowls as they like.

ORDER OF OPERATIONS: 
1. Marinate the beef 
2. Cook the rice 
3. Prep the vegetables 
4. Make the sauce 
5. Cook the vegetables 
6. Cook the beef 
7. Assemble the bowls