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Ingredients
- 2 tbsp Light soy
- 1 tbsp Oyster sauce
- 1 tbsp Mirin
- 1 tbsp Water
- 1 tsp Sugar
- 1 Garlic clove grated
- 5 cm Knob ginger grated
- 1 tsp Black pepper
- 500 g Scotch fillet fat removed, thinly sliced
- 2 Rice cooker cups jasmine rice
- 1/2 Brown onion finely diced
- 200 g Tinned corn drained
- 3 Spring onions sliced
- 100 g Butter room temperature
Instructions
- Start by marinating the beef. Mix soy sauce, oyster sauce, mirin, water, sugar, garlic, ginger, and black pepper. Mix well, then take 3 tablespoons of the mixture and place it in a small separate bowl for finishing. Toss the beef in the remaining marinade.
- Rinse the rice until the water runs clear. Add the rinsed rice into the rice cooker pot and fill the water up to the “2” line on the Sticky Rice scale. Add the onions and corn, then top with the marinated beef. Place 20g of butter on top. Close the lid, select the Quick/Quinoa menu, and press start.
- When cooking is complete, open the lid and set some of the beef aside for serving. Use the rice scoop to stir everything together, then add the reserved sauce and stir again.
- Divide the mixture between bowls. Top with the reserved beef, remaining butter, and spring onion. Use a blowtorch to help melt the butter and lightly char the beef.
